Ingredients:

  • 0.5 lb shrimp, peeled and diced
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp black pepper
  • 8 sheets circular rice paper wrappers
  • 2 tbsp neutral oil
  • 1 cup warm water

Instructions:

  1. Sauté the minced garlic in sesame oil over medium heat until fragrant.
  2. Add the diced shrimp to the pan and cook until opaque.
  3. Fold in the shredded carrots and cabbage, stirring for 3-4 minutes until vegetables have softened but retain their color.
  4. Stir in the soy sauce and black pepper, then remove from heat and let the mixture cool slightly.
  5. Fill a shallow dish with warm water. Dip one rice paper sheet for 5–10 seconds until pliable but still slightly firm.
  6. Lay the sheet flat on a board, place 2 tablespoons of filling in the lower center, fold the bottom edge over, tuck in the sides, and roll upward until sealed.
  7. Preheat the air fryer to 380°F (193°C) and lightly grease the basket.
  8. Arrange the rolls in a single layer, ensuring they do not touch, and spray the tops and sides generously with neutral oil.
  9. Air fry for 10–12 minutes, flipping halfway through, until the shells are mahogany-colored and sound hollow when tapped.