Ingredients:

  • 1/2 lb raw shrimp, peeled, deveined, and patted dry
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp toasted sesame oil
  • 1 clove garlic, finely minced
  • 8 sheets Vietnamese rice paper
  • 1/4 cup neutral oil

Instructions:

  1. Use paper towels to press all excess moisture out of the shrimp.
  2. In a medium bowl, toss the shrimp with salt, pepper, minced garlic, and sesame oil. Sprinkle with cornstarch and toss until a thin, velvety film coats each shrimp.
  3. Dip one sheet of rice paper into warm water for 2–3 seconds. Lay it flat on a clean surface.
  4. Place 2-3 shrimp in a straight line near the bottom edge of the paper.
  5. Fold the bottom edge over the shrimp, tuck in the sides tightly, and roll upward. Ensure the roll is snug to prevent oil from leaking inside.
  6. Add neutral oil to a skillet over medium-high heat until it shimmers.
  7. Carefully place the rolls in the pan. Fry for 2–3 minutes per side.
  8. Remove the rolls when the wrappers transition from translucent to a mahogany-colored, blistered gold.
  9. Transfer the rolls to a wire rack or paper towels to drain.