If you’re craving something crispy, flavorful, and a little bit different from your usual weeknight eats, then these crispy rice paper seaweed rolls will certainly hit the spot.
This easy and satisfying dish is the perfect appetizer or snack that the whole family will love. You can serve them at your next picnic, family gathering, or just because, it's up to you!
The best part is this crispy rice paper seaweed rolls recipe is quick to prepare, made with simple ingredients, and ready in under 30 minutes.
What are Crispy Rice Paper Seaweed Rolls?
Crispy rice paper seaweed rolls are a twist on gimmari (fried seaweed rolls), a popular Korean street food snack that’s usually made with glass noodles wrapped in seaweed and deep-fried. This recipe gives it a fun spin by wrapping the seaweed in rice paper, which crisps up beautifully when fried.
The result is a delicious combination of crunchy rice paper, savory shrimp filling, and a hint of umami from the soy dipping sauce. If you’ve never tried them before, think of them as the ultimate crispy, bite-sized rolls that are perfect for sharing or to devour all by yourself!
Why You’ll Love Crispy Rice Paper Seaweed Rolls
- Quick and easy: This crispy rice paper seaweed rolls recipe comes together in under 30 minutes, making it an easy appetizer or snack to prepare.
- Irresistible flavor: Sweet shrimp, earthy mushrooms, and umami-rich sauces create a bold, mouth-watering bite every time.
- Incredible texture: Crispy outside, soft and savory filling inside—it’s the best of both worlds.
- Fun twist on gimmari: Using rice paper makes these rolls extra crunchy while adding a unique flair.
- Family-friendly: Everyone will love these rolls, from kids to adults, especially when dipped into that savory soy dipping sauce.
Ingredients
- Vermicelli noodles: These soften quickly and add chewy texture to the filling.
- Shrimp: Blended into a paste for a protein-rich, flavorful base.
- Scallions: Add freshness and a mild oniony bite.
- Carrot: Provides sweetness and crunch to balance the filling.
- Dried shiitake mushrooms: Bring deep umami flavor once rehydrated. Make sure to soak in water a few hours before cooking so they are rehydrated and ready to use.
- Soy sauce: Adds savory depth to both the filling and the dipping sauce.
- Oyster sauce: Boosts the umami and gives the rolls a rich flavor.
- Sesame oil: A small amount adds nutty aroma and complexity.
- Salt: Enhances all the other flavors.
- Rice paper: Creates that super crispy exterior when fried.
- Nori (roasted seaweed): Adds a savory flavor and helps hold the filling.
- Neutral oil for frying: Necessary for crisping up the rice paper to golden perfection.
- Sugar (for dipping sauce): Balances the salty flavors.
- Water (for dipping sauce): Helps thin the sauce to the perfect consistency.
- Sesame seeds (for dipping sauce): Add a toasty crunch to the dipping sauce.
Customizations
- Protein swap: Instead of shrimp, you can use ground chicken, pork, or even crumbled tofu for a vegetarian option.
- Extra veggies: Add julienned bell peppers, cabbage, or zucchini for more crunch and color. Make sure to chop it up finely before using.
- Spice it up: Mix in a little chili paste or gochujang to the filling for a spicy kick.
How to Make Crispy Rice Paper Seaweed Rolls
Prepare the noodles
Soak vermicelli noodles in hot water for about 5 minutes, until softened. Drain well, then cut into smaller pieces with kitchen scissors.
Make the shrimp paste
Place peeled shrimp in a food processor and pulse until smooth, or finely mince with a knife until paste-like.
Mix the filling
In a medium bowl, combine noodles, shrimp paste, scallions, carrot, mushrooms, soy sauce, oyster sauce, sesame oil, and salt.
Mix until everything is well incorporated.
Make the dipping sauce
In a small bowl, whisk together soy sauce, oyster sauce, sugar, water, and sesame seeds. Set aside for serving.
Assemble the rolls
Fill a shallow plate with lukewarm water. Dip one sheet of rice paper for 5–10 seconds until pliable, then lay it on a clean surface.
Place half a sheet of nori in the center. Spoon about 2 tablespoons of filling onto the nori, shaping it like a log. Fold the bottom edge up, tuck in the sides, and roll tightly.
Repeat with the remaining wrappers and filling.
Fry until crispy
Heat about 1 inch of oil in a skillet over medium heat. Fry rolls in batches, turning occasionally, until golden and crispy on all sides (about 3–5 minutes).
Drain on a wire rack to keep them crunchy.
Serve and enjoy
Enjoy your crispy rice paper seaweed rolls hot with the dipping sauce on the side.
Storage
These crispy rice paper seaweed rolls are best eaten fresh as they lose the crispiness quickly.
Tips
- Roll tightly: The tighter you roll the crispy rice paper seaweed rolls, the less chance the filling has of spilling out during frying.
- Don’t oversoak rice paper: Just a quick dip in water is enough to make it pliable, otherwise the rice paper will be too wet and won't fry in the oil.
- Fry in batches: Overcrowding the pan drops the oil temperature and makes the rolls less crispy.
Related Recipes You’ll Love
- Lemongrass Chicken Crispy Rice Paper Dumplings
- Shrimp Chips with Rice Paper
- Jalapeno Salmon Bites in Crispy Rice Paper
Crispy Rice Paper Seaweed Rolls
Video
Equipment
Ingredients
Filling
- 4 oz. vermicelli noodles
- hot water to rehydrate noodles
- 10 oz. shrimp peeled and deveined
- 2 scallions chopped
- ½ carrot shredded
- 2 dried shiitake mushrooms rehydrated and diced
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
Dipping Sauce
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1.5 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon sesame seeds
Rice Paper Seaweed Rolls
- 12 sheets rice paper
- 6 sheets roasted seaweed nori cut in half
- Oil for frying
Instructions
- Soak the vermicelli noodles in hot water (just enough to cover) for about 5 minutes, or until softened. Drain well, then snip into smaller pieces with kitchen scissors.
- Place the shrimp in a food processor, and pulse until it forms a smooth paste. Alternatively, you can finely mince it with a knife until paste-like.
- In a medium bowl, mix together the chopped noodles, shrimp paste, scallions, carrot, mushrooms, soy sauce, oyster sauce, sesame oil, and salt until everything is well combined.
- Whisk together the soy sauce, oyster sauce, sugar, water, and sesame seeds in a bowl. Set aside.
- Fill a large shallow plate with lukewarm water. Dip one sheet of rice paper for 5–10 seconds, just until pliable, then place it on a clean surface. Lay half a sheet of roasted nori in the center, then spoon about 2 tablespoons of filling horizontally like a log. Fold the bottom edge up, tuck in the sides, and roll up tightly. Repeat with the remaining filling and wrappers.
- Heat about 1 inch of oil in a large skillet over medium heat. Fry the rolls in batches, being careful not to overcrowd the pan, for 3–5 minutes, turning occasionally, until all sides are golden and crispy.
- Remove from the oil, drain briefly on a wire rack, and enjoy immediately.
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