Crispy Rice Paper Shrimp Rolls Three Ways
Table of Contents
Sheet Pan Crispy Rice Paper Shrimp Rolls (Three Ways) – A Crunchy, Low-Carb Delight
Growing up in Morocco, my mother would make these delicate rolled parcels filled with bright pink shrimp and fresh herbs — not baked, but lightly pan-cooked in our small kitchen in Marrakech. Years later, after training in Paris and settling in New York City, I found myself craving that same crunchy seafood and slaw contrast but wanted something weeknight-friendly and hands-off. That’s when the idea for these crispy rice paper shrimp rolls baked on a low-friction sheet pan was born — a method that delivers all the crunch of frying without the mess or the guilt.
Imagine biting into a warm, golden roll that shatters ever so slightly, giving way to tender pink shrimp, purple cabbage that still has a bit of bite, and a whisper of cilantro and spring onion. The avocado-garlic crema — thick, pale green, and just a little spicy — drips down the side as you dip. Every bite is a contrast: crisp and tender, cool and warm, bright and savory. It’s the kind of handheld meal that feels like both a treat and a smart choice, especially when you know these are low-carb and baked, not fried.
What sets these sheet pan shrimp rolls apart is the technique I’ve refined over dozens of tests in my NYC kitchen: a quick dip of the rice paper, a generous spray of cooking spray, and a hot oven that turns the wrappers impossibly crispy without any oil bath. I’ll also share my tested method for keeping the rolls from sticking (because yes, that’s a real thing) and the one mistake I see home cooks make most often. Plus, I’m giving you three ways to customize them — because a recipe should be a starting point, not a rule.
Why This Sheet Pan Crispy Rice Paper Shrimp Rolls Recipe Is the Best
The Flavor Secret: My training in Paris taught me that balance is everything. Here, the sweet brininess of the shrimp is offset by the tang of lime in the crema and the mild heat of sriracha. The purple cabbage adds not just color but a subtle peppery note that keeps each bite interesting. It’s a flavor profile that nods to my North African roots — where fresh herbs and bright citrus are never optional — but feels completely at home on a busy weeknight in Manhattan.
Perfected Texture: The low-friction sheet pan method is the game-changer. Instead of deep-frying, I bake these rolls at 425°F with a generous spray of cooking spray, flipping them once halfway. The result is a ridiculously crunchy exterior that stays crisp for a good 15 minutes after baking — no sogginess, no oily residue. The rice paper bubbles up in the oven, creating delicate shatter layers that rival any deep-fried spring roll I’ve ever made.
Foolproof & Fast: From start to finish, these rolls come together in under 40 minutes. The filling requires no pre-cooking, the rolling is forgiving (even if the wrapper tears slightly, it crisps up beautifully in the oven), and cleanup is just one sheet pan and a bowl. I’ve taught this method to absolute beginners in my cooking classes, and every single person walked away with golden, gorgeous rolls on their first try.
Crispy Rice Paper Shrimp Rolls Ingredients
I buy my shrimp from the fish counter at the Union Square Greenmarket when I can — they’re sweeter and more sustainably sourced. The rice paper wrappers I stock up on at my local Asian market on Mott Street, but the ones at any regular grocery store work just fine. The key is to pick up a fresh avocado that yields slightly to gentle pressure and a head of purple cabbage that feels heavy for its size.
Ingredients List
- For the Base Filling: 1 1/2 lbs large shrimp (peeled, deveined, roughly chopped), 8 rice paper wrappers, 1 cup shredded purple cabbage, 1/4 cup fresh cilantro, 2 spring onions (sliced), 1 tsp sesame oil, 1 tsp soy sauce, cooking spray
- For the Avocado-Garlic Crema (The Drip): 1 ripe avocado, 1/2 cup Greek yogurt (0% fat), 2 tbsp sriracha, 2 garlic cloves (minced), juice of 1/2 lime, pinch of salt
- Variation 1 (Mango-Chili): 1/2 cup finely diced mango, 1 tsp red chili flakes
- Variation 2 (Panko-Coconut): 1/4 cup panko breadcrumbs, 1/4 cup shredded unsweetened coconut
- Variation 3 (Sesame-Crusted): 2 tbsp black sesame seeds, 2 tbsp white sesame seeds
Ingredient Spotlight
Shrimp: Large shrimp (21–25 count per pound) are ideal here because they hold their texture after baking. Chop them roughly rather than dicing too fine — you want distinct pieces that feel substantial in each bite. If you’re using frozen shrimp, thaw them overnight in the fridge and pat them extremely dry with paper towels before chopping. Excess moisture is the enemy of a crisp roll.
Rice Paper Wrappers: Look for round wrappers labeled “spring roll wrappers” or “rice paper wrappers” in the Asian foods aisle. The 8.5-inch size is perfect for rolling. One important tip: don’t soak them too long! Five seconds in warm water is enough — they’ll continue to soften as you work. Over-soaked wrappers become too delicate to roll and turn gummy in the oven.
Purple Cabbage: This isn’t just for color (though it does make the rolls gorgeous). Purple cabbage has a firmer texture than green cabbage, so it stays slightly crunchy even after baking. Shred it as thinly as you can — a mandoline makes quick work of this, but a sharp knife works beautifully too. It adds a peppery freshness that cuts through the richness of the crema.
Avocado: For the crema, use a Hass avocado that’s ripe but not mushy. The flesh should yield to gentle pressure but still hold its shape. If your avocado is under-ripe, the crema will be thick but lacking that buttery smoothness; if it’s over-ripe, the crema may turn slightly stringy. A perfectly ripe avocado gives the crema a thick, luxurious drip that clings beautifully to each crunchy bite.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Large shrimp | Chopped cooked chicken or diced firm tofu | Chicken: slightly firmer, less sweet. Tofu: mild, absorbs crema flavor well |
| Rice paper wrappers | Large spring roll wrappers (same product, different brand) | Essentially identical; adjust soak time per package directions |
| Purple cabbage | Green cabbage or shredded Brussels sprouts | Green cabbage: milder, slightly softer. Brussels: earthier, more dense |
| Avocado | Silken tofu + 2 tbsp olive oil (for crema) | Lighter, less rich; still creamy but different mouthfeel |
How to Make Sheet Pan Crispy Rice Paper Shrimp Rolls — Step-by-Step
These rolls come together in a straightforward sequence, and I’ll walk you through each step with the exact cues I use in my own kitchen. Trust the process — and don’t worry if your first roll isn’t perfect. They all taste amazing.
Step 1: Preheat and Prep Filling
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper. In a medium bowl, combine the roughly chopped bright pink shrimp, shredded purple cabbage, fresh cilantro, sliced spring onions, sesame oil, and soy sauce. Toss gently until everything is evenly coated. If you’re making the Mango-Chili variation, fold the diced mango and chili flakes directly into this filling now.
⚠️ Common Mistake to Avoid: Don’t skip patting the shrimp dry before chopping. Excess moisture makes the filling watery, which can sog out the rice paper from the inside during baking. Take 30 seconds to blot with a paper towel — it makes a real difference.
Step 2: Soak and Roll
Fill a shallow dish or pie plate with warm tap water. Dip one rice paper wrapper in the water for exactly 5 seconds — it should feel pliable but still hold its shape. Lay it flat on a clean work surface. Place about 2 tablespoons of filling in the center, spreading it into a small log. Fold the sides in toward the center, then roll tightly from the bottom edge, keeping even pressure. The wrapper will seal itself as it rests.
💡 Stella’s Pro Tip: If the wrapper feels too sticky to work with, you’ve soaked it too long. The next one, reduce soak time by 2 seconds. The wrapper should be flexible but not floppy — it will continue to soften as you fill and roll.
Step 3: Add Coating (If Using Variations)
For the Panko-Coconut or Sesame-Crusted variations, spread the dry coating on a shallow plate. While the freshly sealed rice paper roll is still slightly damp on the outside, gently roll it in the mixture until evenly coated. Press lightly so the coating adheres. The dampness of the wrapper acts as a natural glue — no egg wash needed.
⚠️ Common Mistake to Avoid: Don’t let the rolled wrapper sit for more than 30 seconds before coating. The surface dries quickly, and the coating won’t stick as well. Roll and coat immediately for the best crunch.
Step 4: Arrange and Spray
Place all rolls seam-side down on the prepared sheet pan, spacing them about 1 inch apart. Spray generously with cooking spray on all exposed sides — the top and sides should glisten. This is what creates that golden, shatteringly crispy exterior. Don’t be shy with the spray; it’s the key to the low-friction method.
💡 Stella’s Pro Tip: Hold the spray can about 6 inches from the rolls and use a sweeping motion. You want even coverage, not a concentrated jet. A well-sprayed roll will bubble and brown beautifully; an under-sprayed one will be pale and chewy.
Step 5: Bake and Flip
Bake for 16 to 18 minutes, carefully flipping each roll with tongs at the 9-minute mark. The rolls are done when they’re deep golden brown and crispy all over — you should be able to tap the surface and hear a hollow sound. If some rolls brown faster than others, remove them individually and let the rest continue. No two ovens are exactly alike.
💡 Stella’s Pro Tip: If you notice the edges of the rolls starting to darken too quickly but the center isn’t golden yet, tent the whole sheet pan loosely with foil for the last 3-4 minutes. This protects the corners while the center catches up.
Step 6: Make the Crema
While the rolls bake, combine the ripe avocado, Greek yogurt, sriracha, minced garlic, lime juice, and a pinch of salt in a blender or food processor. Blend until thick and perfectly smooth — about 30 seconds. Scrape down the sides once and blend again. The crema should be thick enough to coat the back of a spoon but loose enough to drizzle. If it’s too thick, add a teaspoon of water; if too thin, add another tablespoon of yogurt.
⚠️ Common Mistake to Avoid: Over-blending the crema can make it turn bitter, especially if your blender runs hot. Pulse in short bursts and taste as you go. A perfectly blended crema should be creamy, bright, and just a little spicy — not at all bitter.
Step 7: Serve
Serve the crispy rolls warm, handheld, with the avocado-garlic crema on the side for dipping. Arrange them on a platter with the crema bowl in the center, garnished with a few extra cilantro leaves and a sprinkle of chili flakes if you like. These are best eaten within 15 minutes of baking, while the exterior is at its crispiest.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Mix filling | 5 minutes | Shrimp and cabbage evenly coated, no pooling liquid |
| 2 | Soak & roll | 8–10 minutes | Wrapper pliable but not sticky; roll seals on its own |
| 3 | Coat (if using variations) | 2–3 minutes | Evenly coated with no bald spots |
| 4 | Spray with oil | 1 minute | All surfaces glisten evenly |
| 5 | Bake & flip | 16–18 minutes | Deep golden brown, hollow sound when tapped |
| 6 | Blend crema | 2 minutes | Thick, smooth, pale green |
Serving & Presentation
I love serving these rolls on a long wooden board — the kind I picked up at the Chelsea Flea Market — with the avocado crema in a small ceramic bowl nestled in the center. A scattering of fresh cilantro leaves and a few lime wedges on the side keeps things bright. These are meant to be eaten by hand, so set out small napkins and maybe a little bowl of extra sriracha for those who like more heat.
For a complete meal, I pair these with a simple cucumber salad dressed with rice vinegar and a pinch of sugar — it’s refreshing and echoes the Asian-inspired flavors in the rolls. If I’m feeding a crowd, I’ll double the recipe and arrange the rolls on a large platter with the crema in the center, garnished with thinly sliced red chili and a few edible flowers for a pop of color. It’s the kind of spread that makes people stop and take a photo before they dig in.
In my Moroccan home, we always served small bites like these with mint tea — the sweetness of the tea balanced the savory, spicy flavors. Here in NYC, I reach for a crisp lager or a cold glass of Sauvignon Blanc. The bright acidity of the wine cuts through the richness of the crema and echoes the lime in the filling. It’s a pairing that feels both elegant and effortless.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Cucumber salad, steamed edamame, or a simple Asian slaw | Light, fresh sides complement the richness of the rolls and crema |
| Sauce / Dip | Avocado crema, sweet chili sauce, or a soy-lime dipping sauce | Each sauce adds a different dimension: creamy, sweet, or savory |
| Beverage | Crisp lager, Sauvignon Blanc, or Moroccan mint tea | Acidity and bubbles cut through the richness; tea adds a traditional touch |
| Garnish | Cilantro leaves, lime wedges, thinly sliced red chili | Adds freshness, color, and a final layer of flavor |
Make-Ahead, Storage & Reheating
These rolls are at their absolute best within 15 minutes of baking, but I totally understand the need to plan ahead. On busy weeks in my NYC apartment, I prep the filling and crema the night before, then assemble and bake right before dinner. The crema actually improves after a few hours in the fridge — the flavors meld beautifully. Here’s my tested guide for storage and reheating.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container lined with paper towels | Up to 2 days | Reheat on a sheet pan at 400°F for 8-10 minutes, flipping halfway |
| Freezer | Single layer on a parchment-lined tray, then transfer to a freezer bag | Up to 1 month | Bake from frozen at 425°F for 18-20 minutes, no thawing needed |
| Make-Ahead | Covered bowl for filling; sealed jar for crema | Up to 24 hours in advance | Assemble rolls just before baking; crema may need a stir before serving |
The one thing I never recommend is microwaving these rolls — the rice paper turns leathery and the filling steams instead of staying crisp. If you have leftovers, the oven reheat method is the only way to bring back that shatter crunch. And if you’re reheating from frozen, don’t thaw first: place them directly on a lined sheet pan, spray lightly with cooking spray, and add 2-3 minutes to the original bake time. They come out tasting nearly as good as fresh.
Variations & Easy Swaps
One of the things I love most about these crispy rice paper shrimp rolls is how easily they adapt to different cravings. Each variation uses the same base filling and crema — you simply add one extra ingredient to change the flavor profile entirely. Here’s a quick overview, then I’ll walk you through each one in detail.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Mango-Chili | Add diced mango + chili flakes to filling | Lovers of sweet-heat combinations | Easy (same prep time) |
| Panko-Coconut | Roll in panko + coconut before baking | Extra-crunchy, tropical flavor seekers | Easy (adds 2 minutes) |
| Sesame-Crusted | Roll in black + white sesame seeds before baking | Nutty, toasty flavor lovers | Easy (adds 2 minutes) |
Mango-Chili Variation
This variation is inspired by the sweet-spicy salads I grew up eating in Morocco during mango season — though here in NYC, I use the Champagne mangoes from the market on 23rd Street. Simply fold 1/2 cup of finely diced ripe mango and 1 teaspoon of red chili flakes into the base filling before rolling. The mango adds pockets of sweetness that burst when you bite into the crispy shell, while the chili flakes provide a slow-building warmth. I recommend using a ripe but still-firm mango so the dice holds its shape during baking. This version pairs especially well with the avocado crema, which cools down the heat beautifully.
Panko-Coconut Variation
After rolling, toss each damp wrapper in a mixture of 1/4 cup panko breadcrumbs and 1/4 cup shredded unsweetened coconut before baking. The panko provides a shatteringly light crunch, while the coconut adds a subtle sweetness and a hint of tropical aroma that reminds me of the coconut-based desserts my French pastry chef used to make in Paris. The coating adds about 2 minutes of prep time per batch and creates an exterior that’s almost twice as crunchy as the base version. I like to serve these with a side of sweet chili sauce for dipping — the combination of sweet, savory, and spicy is irresistible.
Sesame-Crusted Variation
For this variation, combine 2 tablespoons of black sesame seeds and 2 tablespoons of white sesame seeds on a shallow plate. Roll the damp freshly sealed rolls in the seeds until evenly coated before baking. The black seeds add a dramatic visual contrast and a slightly earthier, more robust flavor than the white seeds alone. This version has a nutty, toasty character that pairs beautifully with the soy sauce and sesame oil already in the filling. The seeds toast in the oven as the rolls bake, intensifying their aroma. I sometimes add a pinch of flaky sea salt on top after baking for an extra savory hit.
How do you prevent rice paper shrimp rolls from sticking to the sheet pan?
This is the question I get asked most often, and the answer is simpler than you might think. First, always line your sheet pan with parchment paper — not wax paper or foil, which can stick. Second, spray the parchment lightly with cooking spray before placing the rolls down, then spray the rolls generously on all sides once they’re arranged. The combination of parchment and oil creates a low-friction surface that prevents sticking. Finally, make sure you flip the rolls halfway through baking using a thin metal spatula or tongs. If a roll does start to stick, let it bake another minute or two — the extra time helps the surface crisp up and release naturally.
What are the best dipping sauces for crispy rice paper shrimp rolls?
While the avocado-garlic crema in this recipe is my signature pairing, there are several other sauces that work beautifully with these rolls. A classic sweet chili sauce offers a perfect balance of sweetness and mild heat. A simple soy-lime dipping sauce (2 tbsp soy sauce, juice of 1 lime, 1 tsp honey, and a sliced chili) adds bright, savory notes. For something creamy but dairy-free, blend silken tofu with lime juice, a clove of garlic, and a pinch of salt. And if you love bold flavors, try a sriracha mayo made with 2 parts mayonnaise to 1 part sriracha. Each sauce brings out a different side of the filling, so don’t be afraid to serve two or three for variety.
Can you air fry sheet pan rice paper shrimp rolls instead of baking them?
Yes, absolutely! Air frying is an excellent alternative to baking, and it actually produces an even crispier exterior because of the rapid air circulation. To air fry, preheat your air fryer to 375°F (190°C). Arrange the rolls in a single layer in the basket, making sure they don’t touch — you’ll likely need to work in batches. Spray them generously with cooking spray, then air fry for 10 to 12 minutes, flipping halfway through, until golden and crispy. The cook time is slightly shorter than oven baking because air fryers are more efficient. Just keep an eye on them during the last 2 minutes, as they can go from golden to over-browned quickly. The same low-friction principle applies: spray the basket lightly or use a parchment liner designed for air fryers.
What ingredients can I substitute for shrimp in this recipe?
If you don’t eat seafood or simply want to switch things up, there are several great substitutes for the shrimp. Cooked, shredded chicken (especially from a rotisserie chicken) works beautifully — just make sure it’s finely chopped so it rolls easily. Firm or extra-firm tofu, crumbled and lightly sautéed with a splash of soy sauce, is a fantastic vegetarian option that absorbs the flavors of the filling well. For a seafood swap, canned crab meat, drained and picked over for shells, adds a luxurious texture. You can also use chopped cooked pork or even leftover Thai-style grilled beef. Whatever you choose, aim for about 1 1/2 pounds of your chosen protein, and make sure it’s well-drained so the filling doesn’t become watery.
Are these rice paper shrimp rolls really low-carb?
Yes, these rolls are naturally low in carbohydrates! The rice paper wrappers themselves contain about 8-10 grams of carbs each, but since you’re using one wrapper per roll and getting a generous 2-3 rolls per serving, the total carb count is very reasonable — roughly 15-20 grams of net carbs per serving, depending on the exact brand of rice paper you use. The filling is primarily protein (shrimp) and low-carb vegetables (cabbage, cilantro, spring onions), so the carb count stays low. The avocado crema adds healthy fats and minimal carbs. If you’re following a strict keto diet, you can reduce the carbs further by using half the amount of mango in the Mango-Chili variation or skipping it altogether. Compared to traditional deep-fried spring rolls, these are significantly lower in both carbs and fat.
Can I make these rolls gluten-free?
Yes, these rolls are naturally gluten-free when made with the base recipe! Rice paper wrappers are made from rice flour, water, and salt — they contain no wheat whatsoever. The filling as written uses soy sauce, which traditionally contains wheat, but you can easily substitute tamari or coconut aminos for a gluten-free version. The avocado crema is also naturally gluten-free. If you’re making the Panko-Coconut variation, make sure to use gluten-free panko breadcrumbs, which are widely available in most grocery stores. The Sesame-Crusted variation is naturally gluten-free as well. So with one simple swap (tamari instead of soy sauce), the entire recipe is safe for a gluten-free diet.
Why did my rice paper rolls turn out chewy instead of crispy?
Chewy rice paper rolls are usually the result of one of three issues. First, the wrappers may have been soaked too long — if they’re in the water for more than 8-10 seconds, they become too hydrated and won’t crisp up properly in the oven. Stick to a 5-second dip. Second, the rolls might not have been sprayed with enough cooking spray. The oil is essential for creating that crispy, golden exterior; if you skimp on it, the rice paper will remain pale and leathery. Third, your oven temperature might be too low. Make sure your oven is fully preheated to 425°F — if you put the rolls in before the oven reaches temperature, they’ll steam rather than crisp. Using an oven thermometer is a good idea, as many home ovens run cooler than their dial indicates.
How many rolls does this recipe make, and can I double it?
This recipe makes 8 rolls, which serves 4 people as an appetizer or 2-3 people as a main course (depending on how hungry everyone is). Yes, you can easily double the recipe! For a doubled batch, use two sheet pans and position them on the upper and lower thirds of your oven. Rotate the pans and swap their positions halfway through baking to ensure even browning. You may need to add 2-3 extra minutes to the bake time if both pans are in the oven at once, as the oven will have more mass to heat. If you’re hosting a party, I recommend making the filling and crema the day before, then assembling and baking the rolls just before your guests arrive — that way they’re at peak crispiness.
Can I use the three-way variations on the same batch of rolls?
Absolutely — in fact, I often make all three variations in a single batch when I’m entertaining! The easiest way to do this is to make the base filling, divide it into three portions, and add the mango-chili to one portion. Assemble all the rolls from the plain and mango-chili fillings first. Then, before baking, divide the assembled rolls into three groups: leave one group plain (base version), roll one group in the panko-coconut mixture, and roll the last group in the sesame seeds. To keep them organized, I place each variation on a separate section of the sheet pan, or use two smaller sheet pans. The bake time is the same for all three variations, so they can go in the oven together. This makes for a beautiful, varied platter that everyone can customize to their taste.
What’s the best way to store leftover avocado crema?
Avocado crema will keep in the refrigerator for up to 2 days if stored properly. The key is to minimize the avocado’s exposure to air, which causes browning. Transfer the crema to a small glass jar or airtight container, pressing a piece of plastic wrap directly onto the surface of the crema before sealing the lid. This physical barrier prevents oxidation. If the top layer does discolor slightly, simply stir it in — the lime juice in the recipe helps slow browning, and a quick stir usually restores the color. Before serving leftovers, add a tiny squeeze of fresh lime juice and a pinch of salt to brighten the flavors. I do not recommend freezing the crema, as the texture becomes watery and grainy upon thawing. It’s best made fresh or up to one day ahead.
Share Your Version!
I truly believe the best recipes are the ones we make our own — and I’d love to see how you put your spin on these crispy rice paper shrimp rolls. Did you try the Mango-Chili variation, or did you come up with your own twist? Maybe you served them with a dipping sauce I haven’t tried yet. Drop a comment below and let me know! I read every single one, and your feedback helps me create better recipes for this community.
If you made this recipe, I’d be so grateful if you’d leave a star rating — it helps other home cooks find their way here. And if you snapped a photo of your beautiful rolls, please tag me on Instagram or Pinterest @leosfoods. There’s nothing that makes my day quite like seeing my recipes being made in your kitchens. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Sheet Pan Crispy Rice Paper Shrimp Rolls (Three Ways)
These low-carb healthy sheet pan crispy rice paper shrimp rolls deliver the ultimate crunchy seafood and slaw contrast. Using a low-friction sheet pan method, these handheld rolls are packed with bright pink shrimp and purple cabbage. Dip them for a thick pale green avocado sauce drip.
- Total Time: 38 minutes
- Yield: 4 1x
Ingredients
- The Base Filling: 1 1/2 lbs large shrimp (peeled, deveined, roughly chopped), 8 rice paper wrappers, 1 cup shredded purple cabbage, 1/4 cup fresh cilantro, 2 spring onions (sliced), 1 tsp sesame oil, 1 tsp soy sauce, cooking spray
- The Avocado-Garlic Crema (The Drip): 1 ripe avocado, 1/2 cup Greek yogurt (0% fat), 2 tbsp sriracha, 2 garlic cloves (minced), juice of 1/2 lime, pinch of salt
- Variation 1 (Mango-Chili): 1/2 cup finely diced mango, 1 tsp red chili flakes
- Variation 2 (Panko-Coconut): 1/4 cup panko breadcrumbs, 1/4 cup shredded unsweetened coconut
- Variation 3 (Sesame-Crusted): 2 tbsp black sesame seeds, 2 tbsp white sesame seeds
Instructions
- Preheat oven to 425F (220C).
- Mix chopped bright pink shrimp, purple cabbage, cilantro, spring onions, sesame oil, and soy sauce in a bowl until combined. If making the Mango-Chili variation, fold the diced mango and chili flakes directly into this filling.
- Briefly dip each rice paper wrapper in warm water for 5 seconds until just pliable. Lay flat, place 2 tablespoons of filling in the center, fold sides in, and roll tightly.
- For the Panko-Coconut or Sesame-Crusted variations, spread the coatings on a shallow plate. Roll the outside of the damp, freshly sealed rice paper rolls in the dry mixture until evenly coated.
- Place all rolls seam-side down on a lined sheet pan. Spray generously with cooking spray on all sides.
- Bake 16 to 18 minutes flipping halfway until golden and crispy all over. No frying needed.
- Blend the avocado, Greek yogurt, sriracha, garlic, lime juice, and salt until thick and perfectly smooth.
- Serve the crispy rolls warm and handheld, dipping them into the avocado-garlic crema.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
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