Name: Rice Paper Egg Rolls with Shrimp and Vegetables Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 0.5 lb shrimp (peeled and deveined, diced to small bits, optional); 4 oz fresh shiitake mushrooms (diced to small bits); 0.5 oz garlic (grated); 0.5 oz ginger (grated); 3 bulbs spring onions (diced, separate green and white parts); 6 oz bean sprouts; 12 oz coleslaw mix (finely shredded cabbage and carrots); 2 tbsp avocado oil (plus more for brushing and cooking); 4 pinches coarse salt (or more to taste); ½ tsp shiitake mushroom seasoning (optional); 1 tbsp coconut aminos (or 0.5 tbsp light soy sauce or tamari); 2 tsp toasted sesame oil; Small dash white pepper; 20 pieces round rice paper sheets (22 cm / 8.7 inch diameter); 2 tbsp apricot jam (or peach jam); 1 whole Japanese pickled plum (Umeboshi, or Chinese pickled plum, optional); 1 tbsp unsweetened applesauce; 1 tbsp rice vinegar (or more to taste); A few drops pickling liquid from the plum (optional); Large bowl to dip rice paper sheets; 1-2 large sheet pans to hold egg rolls and filling; Large non-stick cookie sheet to help with rolling the egg rolls

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Introduction

Rice paper egg rolls are a light and crispy treat filled with a flavorful mix of vegetables and shrimp. These versatile rolls can be air fried, baked, or shallow fried to perfection, making them a delicious snack or appetizer anyone can enjoy at home.

The image shows a white round plate lined with crumpled white parchment paper holding eight golden-brown spring rolls. Six whole spring rolls lie flat on the paper, arranged close together, while two cut spring rolls reveal layers of colorful filling including orange carrot, light noodles, and green herbs. The spring roll skins are shiny with a crispy texture and scattered small green onion rings on top. Next to the plate on a white marbled surface are two small bowls, one with a light orange dipping sauce and another white bowl with dark chili paste, adding contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 lb shrimp (peeled and deveined, diced to small bits, optional)
4 oz fresh shiitake mushrooms (diced to small bits)

0.5 oz garlic (grated)
0.5 oz ginger (grated)

3 bulbs spring onions (diced; separate green and white parts)
6 oz bean sprouts

12 oz coleslaw mix (finely shredded cabbage and carrots)
2 tbsp avocado oil (plus more for baking or frying)
4 pinches coarse salt (or more to taste)

½ tsp shiitake mushroom seasoning (optional)
1 tbsp coconut aminos (or 0.5 tbsp light soy sauce or tamari)
2 tsp toasted sesame oil

Small dash white pepper
20 pieces round rice paper (22 cm / 8.7 inch per sheet)
2 tbsp apricot jam (or peach jam)

1 whole Japanese pickled plum (Umeboshi, or Chinese pickled plum; optional)
1 tbsp unsweetened applesauce
1 tbsp rice vinegar (or more to taste)

A few drops pickling liquid from the plum (optional)

Instructions

Step 1: Prepare the shrimp by bringing a pot of water to a boil. Peel and blanch the shrimp for 1.5 to 2 minutes, then rinse in cold water to stop cooking. Drain well and dice into small bits. Alternatively, pulse the shrimp a few times in a food processor. Set aside.
Step 2: Dice the shiitake mushrooms, grate the garlic and ginger, and dice both the green and white parts of the spring onions. Set aside bean sprouts, coleslaw mix, and a large sheet pan.

Step 3: Heat 1 tablespoon of avocado oil in a large sauté pan over medium heat. Quickly sauté the white parts of the spring onions together with garlic and ginger for about 10 seconds.
Step 4: Add the coleslaw mix with 2 pinches of salt and sauté over medium-high heat for 1 minute. Then add the bean sprouts, shiitake mushrooms, and green parts of the spring onions.
Step 5: Add another tablespoon of oil, 2 pinches of salt, and shiitake mushroom seasoning if using. Sauté for 1 more minute, then season with coconut aminos, toasted sesame oil, and a small dash of white pepper. Toss quickly and turn off the heat. The vegetables should remain crisp and not watery.

Step 6: Transfer the vegetable mixture to a large sheet pan, leaving any excess liquid behind. Spread the vegetables out to cool quickly. Taste and adjust seasoning with additional salt if needed.
Step 7: Set up your workstation with a large bowl of room temperature water, rice paper sheets, the sautéed vegetable filling, shrimp, a large plate or lined sheet pan for holding the egg rolls, and a large non-stick cookie sheet to assist with rolling.
Step 8: Dip one rice paper sheet into the water for no more than 5 seconds. It should remain firm to the touch as it will soften further when you start rolling.

Step 9: Place the softened rice paper rough side up on the cookie sheet. Add 2 heaping tablespoons of filling near the bottom third, then roll the paper away from you tightly, folding both sides inward to enclose the filling. Repeat this step with a second softened sheet to wrap the roll again for extra durability. Place finished egg rolls on the large pan with space between each to prevent sticking.
Step 10: To air fry, brush the egg rolls with oil on all sides including the tips. Spray the air fryer basket with oil and add the rolls with space between. Air fry at 380°F (193°C) for 8 minutes, flip, then cook for another 6 minutes. Increase temperature to 400°F (204°C) briefly for browning. Let rest on a wire rack before serving and repeat with remaining rolls.
Step 11: To bake, preheat the oven to 425°F (218°C). Place rolls on a lined sheet pan, brush with oil, and bake for 15 minutes. Flip and bake another 10 minutes. They will be crisp but less golden than air fried.

Step 12: To shallow fry on the stovetop, heat 0.5 tbsp oil in a 12-inch non-stick pan over medium heat. Add egg rolls without overcrowding. Fry each side for 2 minutes, then continue flipping and rotating every 2 minutes for about 10 minutes. Maintain a sizzling sound and prevent rolling together.
Step 13: Serve the egg rolls hot, either whole or sliced in half. They taste their best fresh and go well with a dipping sauce made from apricot jam, pickled plum, applesauce, rice vinegar, and pickling liquid.

Tips & Variations

For a vegetarian version, omit shrimp and increase mushrooms or add tofu.

Use light soy sauce or tamari instead of coconut aminos if preferred.
Double wrapping the rice paper helps prevent tearing during cooking.
Serve with a sweet and tangy dipping sauce made from apricot jam combined with rice vinegar and a dash of pickled plum liquid.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven to maintain crispiness; avoid microwaving as it makes the rice paper soggy.

How to Serve

The image shows a round wooden plate lined with crinkled white parchment paper holding eight grilled spring rolls. Each spring roll is golden brown with a slightly crispy and shiny outer layer, and small green onion pieces sprinkled on top. Three of the spring rolls are cut in half, revealing a colorful filling of shredded vegetables in orange, white, green, and purple tones. On the right side of the plate, there is a white bowl filled with a smooth light brown dipping sauce, and below it, a small white bowl with a blue pattern contains some dark red chili flakes. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg rolls ahead of time?

You can prepare the filling and wrap the egg rolls ahead, but for best texture, cook them just before serving.

What if I don’t have an air fryer?

Baking or shallow frying the egg rolls works well as alternatives to an air fryer.