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Sheet Pan Crispy Rice Paper Shrimp Rolls with High-Protein Garlic-Sriracha Crema

Crispy rice paper wrapped shrimp rolls baked on one sheet pan until golden and crunchy, served with a thick high-protein garlic-sriracha crema for dipping. No frying needed. The low-carb spring roll that disappears in minutes.

  • Total Time: 38 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 1/2 lbs large shrimp (peeled, deveined, roughly chopped)
  • 8 rice paper wrappers
  • 1 cup shredded cabbage
  • 1/4 cup fresh cilantro
  • 2 spring onions (sliced)
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • cooking spray
  • 1/2 cup Greek yogurt (0% fat)
  • 2 tbsp sriracha
  • 2 garlic cloves (minced)
  • juice of 1/2 lime
  • 1 tsp honey
  • pinch of salt
  • sesame seeds
  • spring onions
  • lime wedges

Instructions

  1. Preheat oven to 425F (220C). Mix chopped shrimp, cabbage, cilantro, spring onions, sesame oil, and soy sauce until combined.
  2. 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.
  3. Place rolls seam-side down on a lined sheet pan. Spray generously with cooking spray on all sides.
  4. Bake 16 to 18 minutes flipping halfway until golden and crispy all over. No frying needed.
  5. Whisk Greek yogurt, sriracha, garlic, lime juice, honey, and salt until smooth.
  6. Slice rolls diagonally and plate with the garlic-sriracha crema on the side. Finish with sesame seeds, spring onions, and lime wedges.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes