Crispy Rice Paper Shrimp Pancake (Print Version)

A crunchy skillet rice paper shrimp pancake filled with juicy minced shrimp, carrot, scallions, sesame, and a quick soy chili dipping sauce.

# Ingredients:

For the shrimp filling

01 - 12 oz (340 g) raw shrimp, peeled, deveined, patted dry, and finely chopped

02 - 1/2 cup (55 g) grated carrot, squeezed dry

03 - 3 green onions, thinly sliced

04 - 1 garlic clove, finely grated

05 - 1 teaspoon finely grated fresh ginger

06 - 1 tablespoon low-sodium soy sauce

07 - 1 teaspoon toasted sesame oil

08 - 1 teaspoon cornstarch

09 - 1/4 teaspoon black or white pepper

10 - 1/4 teaspoon sugar

For the pancakes

11 - 8 round rice paper wrappers, 8 to 9 inches wide

12 - 3 tablespoons neutral oil, divided

13 - 1 tablespoon toasted sesame seeds

14 - Extra sliced green onions, for serving

For the soy chili dipping sauce

15 - 2 tablespoons low-sodium soy sauce

16 - 1 tablespoon rice vinegar

17 - 1 teaspoon chili crisp or chili garlic sauce

18 - 1 teaspoon honey or sugar

19 - 1/2 teaspoon toasted sesame oil

# Instructions:

01 - Add the chopped shrimp, carrot, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, pepper, and sugar to a bowl. Stir in one direction for about 1 minute until the mixture looks sticky and spreadable.

02 - Place 1 dry rice paper wrapper on a board. Spread one quarter of the shrimp filling into a thin even round, leaving a 1/2-inch border.

03 - Lay a second dry rice paper wrapper over the filling. Press gently from the center outward. If the edges will not stick, dab them lightly with damp fingertips.

04 - Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add the pancake and cook for 3-4 minutes, pressing lightly, until the bottom is golden and crisp in spots.

05 - Flip carefully with a wide spatula and cook for 3-4 minutes more, until both sides are crisp and the shrimp filling is opaque and cooked through.

06 - Transfer the cooked pancake to a wire rack. Repeat with the remaining rice paper, filling, and oil, assembling each pancake right before cooking.

07 - Stir the sauce ingredients together. Sprinkle the pancakes with sesame seeds and green onions, cut into wedges, and serve hot with the dipping sauce.

# Notes:

01 - Best served immediately while the rice paper is crisp.

02 - Assemble one pancake at a time so the wrappers do not over-soften.

03 - Use tamari instead of soy sauce for a gluten-free version.

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