Ingredients
Scale
- 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