Ingredients:

  • 1 lb medium shrimp, peeled, deveined, and finely chopped
  • 2 cups red cabbage, finely shredded
  • 1 cup carrots, julienned
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp black pepper
  • 12 sheets rice paper wrappers
  • 1 cup warm water
  • 1 tbsp cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water)
  • 1/4 cup sweet chili sauce
  • 1 tsp lime juice
  • 1 tsp sriracha
  • 2 tbsp neutral oil

Instructions:

  1. Heat sesame oil in a skillet over medium-high heat. Add the chopped shrimp and sear for 2 minutes until just turning pink.
  2. Add the shredded red cabbage, carrots, garlic, and ginger to the skillet. Sauté for 4–6 minutes until the cabbage is softened but still retains a slight snap.
  3. Stir in the soy sauce and black pepper, then remove from heat and let the mixture cool completely.
  4. Dip a rice paper sheet into warm water for 5 seconds until pliable and lay it flat on a clean surface.
  5. Place 2 tablespoons of the cooled shrimp mixture in the lower center of the wrapper.
  6. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward firmly. Seal the final edge with a dab of cornstarch slurry.
  7. Heat 2 tablespoons of neutral oil in a skillet over medium heat.
  8. Carefully place the rolls seam-side down first and fry for 2–3 minutes per side until the exterior is golden and crispy.
  9. Mix sweet chili sauce, lime juice, and sriracha in a small bowl to create the dipping sauce. Serve warm.