Crispy Pan Spring Rolls
Chewy rice paper wraps stuffed with shrimp, cabbage, and herbs, then pan-fried until golden and served with tangy dipping sauce. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 245
- Protein
- 18g
Ingredients
- ½ lb shrimp, peeled and deveined
- 8 wrappers rice paper wrappers
- 2 cups cabbage, shredded
- ½ cup fresh herbs (cilantro, mint, or basil)
- 3 tbsp hoisin sauce
- 1 tbsp sriracha or chili sauce
- 1 lime lime
Instructions
- 1
Pat shrimp dry and season with salt and pepper. Heat oil in a skillet over medium-high until shimmering.
- 2
Cook shrimp 90 seconds per side until pink and opaque. Transfer to a plate and chop roughly.
- 3
Dip rice paper into a bowl of warm water for 15 seconds until pliable. Lay on a work surface.
- 4
Fill each wrapper with cabbage, herbs, and a few shrimp pieces. Fold sides inward, then roll tightly.
- 5
Pan-fry rolls seam-side down in the same skillet over medium-high until golden, 2–3 minutes per side.
- 6
Mix hoisin, sriracha, and a squeeze of lime juice. Serve rolls hot with the dipping sauce.
Tools you’ll need
- 12-inch skillet
- shallow bowl or wide dish
- cutting board
- paper towels
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