Chili Oil Shrimp wrapped in Crispy Rice Paper

Course: Appetizer, Snack

Ingredients:

For Crispy Rice Paper:

• 10 round rice paper wrappers

• 1 avocado, sliced

• Vegetable oil for frying

For the Chili Oil Shrimp:

• 1/2 pound shrimp, peeled and deveined

• 2 tablespoons chili crisp oil

• 2 scallions, finely chopped

• 1/4 cup panko breadcrumbs

• 2 tablespoons Kewpie mayo

• Salt and pepper to taste

Instructions:

1. Begin by heating a bit of oil over medium heat in a skillet.

2. Add shrimp and cook until they turn pink and opaque.

3. Place the cooked shrimp on a cutting board and chop into small pieces.

4. In a medium bowl, combine shrimp, chili crisp oil, chopped scallions, panko breadcrumbs, and Kewpie mayo.

5. Remove the rice paper from their wrapper and place two in a warm and shallow bowl of water to help make them pliable.

6. Lay both wrappers on top of each other on a clean work space then fill the middle of the wrapper with about 1/4 cup of the shrimp mixture then top it with a piece of avocado.

7. Wrap the rice paper up ensuring it’s well sealed.

8. Heat oil in a pan, over medium heat. Once hot, add your wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.