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Crispy, golden, and packed with flavor—these Chili Oil Shrimp Wrapped in Rice Paper are the ultimate handheld treat! Spicy shrimp, creamy avocado, and a crackling rice paper shell come together in a bite that’s bold, satisfying, and irresistibly crunchy.

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Chili Oil Shrimp Wrapped in Rice Paper

Crispy, golden, and packed with flavor—these Chili Oil Shrimp Wrapped in Rice Paper are the ultimate handheld treat! Spicy shrimp, creamy avocado, and a crackling rice paper shell come together in a bite that's bold, satisfying, and irresistibly crunchy.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer
Servings 4

Ingredients
  

For Crispy Rice Paper

  • 10 round rice paper wrappers
  • 1 avocado sliced
  • 1/4 cup Vegetable oil for frying

For the Shrimp

  • 1/2 pound shrimp peeled and deveined
  • 2 tablespoons chili crisp oil adjust to taste
  • 2 scallions finely chopped
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons Kewpie mayo
  • Salt and pepper to taste

Instructions
 

  • Begin by heating a bit of oil over medium heat in a skillet.
  • Add shrimp and cook until they turn pink and opaque.
  • Place the cooked shrimp on a cutting board and chop into small pieces.
  • In a medium bowl, combine shrimp, chili crisp oil, chopped scallions, panko breadcrumbs, and Kewpie mayo.
  • Remove the rice paper from their wrapper and place two in a warm and shallow bowl of water to help make them pliable.
  • 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.
  • Wrap the rice paper up ensuring it’s well sealed.
  • 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.