These rice paper shrimp pancakes have been on repeat in my kitchen since I first tried something similar a few years ago. They're crispy, packed with juicy shrimp, and honestly way easier to pull off than they look. It's a really fun and unique way to use up any rice paper you have left in your pantry!
What are Rice Paper Shrimp Pancakes?
Layers of rice paper get filled with a seasoned shrimp paste, sealed up, and pan fried until golden and crisp on the outside. The rice paper crisps up almost like a cracker while the shrimp filling stays juicy and tender inside. It's a fun twist on shrimp cakes and comes together with ingredients you can find at most grocery stores.
Why You'll Love Rice Paper Shrimp Pancakes
- Crispy meets juicy: The rice paper shell fries up crisp while the shrimp inside stays soft and flavorful.
- No deep fryer needed: Just a regular pan and a bit of oil gets you a nice crunch.
- Ready in 30 minutes: Minimal prep and a quick fry means this comes together fast.
Equipment You'll Need
- Knife or food processor
- Mixing bowl
- Pastry brush
- Spatula
- Nonstick pan or skillet
Ingredients for Rice Paper Shrimp Pancakes
Shrimp Pancakes
- Shrimp: Peeled, deveined and minced finely until it turns into a paste.
- Green onion
- Garlic
- Oyster sauce
- Sesame oil
- Corn starch
- Salt
- White pepper
- Rice paper: Use the round 22cm size for this recipe.
- Egg
- Avocado oil
Dipping Sauce
- Soy sauce
- Sugar
- Chili crisp: A crunchy, spicy condiment made from chili oil and crispy bits that adds heat and texture to the sauce.
- Rice vinegar
- Sesame seeds
Customizations
- Swap the protein: Try finely minced pork or chicken if shrimp isn't your thing.
- Spice it up: Add a pinch of gochugaru or extra chili crisp to the shrimp mixture for more heat.
How to Make Rice Paper Shrimp Pancakes
Make the Shrimp Filling
Finely mince the shrimp with a knife or food processor until it turns into a paste. Add the shrimp, green onion, garlic, oyster sauce, sesame oil, corn starch, salt and white pepper to a bowl and mix well.
Mix the Dipping Sauce
Whisk together the soy sauce, sugar, chili crisp, rice vinegar and sesame seeds. Set aside.
Assemble the Pancakes
Dip a sheet of rice paper in water quickly, then stack two sheets together on a flat surface. Spread half the shrimp mixture over the rice paper, leaving a small border.
Dip two more sheets and lay them on top, then press the edges together tightly to seal.
Repeat with the remaining rice paper and shrimp mixture to make a second pancake.
Pan Fry the Rice Paper Shrimp Pancakes
Brush both sides of each pancake with the beaten egg.
Heat 1 tablespoon of avocado oil in a pan over medium heat and fry one pancake for 3-4 minutes on one side until golden brown. Add the remaining oil, flip, and fry the other side for another 3-4 minutes until the shrimp is cooked through.
Repeat with the second pancake.
Serve
Serve the rice paper shrimp pancakes hot with the dipping sauce on the side.
Storage
These rice paper shrimp pancakes are best enjoyed fresh since the rice paper loses its crispness once it sits or gets reheated.
Tips to Make the Perfect Rice Paper Shrimp Pancakes
- Don't oversoak the rice paper: A quick dip is all you need, oversoaking makes it too wet and soggy to work with.
- Keep the heat at medium: Too high and the rice paper burns before the shrimp cooks through.
- Press the edges firmly: A tight seal keeps the filling from leaking out while frying.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp?
Yes, just make sure to thaw and pat the shrimp completely dry before mincing so the filling doesn't turn watery.
Why doesn't my rice paper shrimp pancakes get crispy?
It's likely because you are soaking the rice paper but you should just dip it in water for a few seconds and the rice paper will soften within a minute. As the rice paper softens, it becomes dry and sticky so make sure to assemble the pancakes while this is happening before it gets too sticky to handle.
Can I make the filling ahead of time?
You can mix the shrimp filling up to a day ahead and keep it covered in the fridge until you're ready to assemble.
What can I use instead of chili crisp?
A mix of chili oil and a pinch of red pepper flakes works in a pinch if you don't have chili crisp on hand.
Related Recipes You'll Love
- Rice Paper Scallion Pancakes
- Crispy Kimchi Rice Paper Pancakes
- Lemongrass Chicken Crispy Rice Paper Dumplings
- Crispy Rice Paper Seaweed Rolls
- Shrimp Chips with Rice Paper
Rice Paper Shrimp Pancakes
Equipment
Ingredients
Shrimp Pancakes
- 12 oz shrimp peeled and deveined
- 1 green onion chopped
- 1 clove garlic minced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoon corn starch
- ¼ teaspoon salt
- Dash of white pepper
- 8 sheets rice paper round 22cm
- 1 egg beaten
- 4 tablespoon avocado oil divided
Dipping Sauce
- 3 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoon chili crisp
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
Instructions
- Finely mince the shrimp with a knife or food processor until it turns into a paste.12 oz shrimp
- Add shrimp, green onion, garlic, oyster sauce, sesame oil, corn starch, salt and white pepper in a bowl and mix well.1 green onion, 1 clove garlic, 1 Tbsp oyster sauce, 1 tsp sesame oil, 2 tsp corn starch, ¼ tsp salt, Dash of white pepper
- Whisk together soy sauce, sugar, chili crisp, rice vinegar and sesame seeds for the dipping sauce and set aside.3 Tbsp soy sauce, 1 tsp granulated sugar, 2 tsp chili crisp, 1 tsp rice vinegar, 1 tsp sesame seeds
- Dip a sheet of rice paper in water quickly then stack two sheets together on a flat surface. Spread half the shrimp mixture over the rice paper leaving a small border then dip two more sheets and lay them on top. Seal the edges tightly by pressing the rice paper layers together along the border.8 sheets rice paper
- Repeat with the remaining rice paper and shrimp mixture to make a second pancake.
- Brush both sides of each pancake with the beaten egg.1 egg
- Heat 1 tablespoon avocado oil in a pan over medium heat and pan fry one pancake for 3-4 minutes on one side until golden brown. Add the remaining 1 tablespoon avocado oil, flip and pan fry the other side for another 3-4 minutes until the shrimp is cooked through. Repeat with the second pancake.4 Tbsp avocado oil
- Serve hot with the dipping sauce on the side.
