Ingredients:

  • 1/2 lb shrimp, peeled, deveined, and finely chopped
  • 2 cups shredded cabbage (coleslaw mix)
  • 1 medium carrot, julienned or shredded
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp black pepper
  • 1 stalk green onion, thinly sliced
  • 12-15 sheets round rice paper wrappers
  • 2 cups warm water
  • 1 tbsp neutral oil
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tbsp sugar
  • 1 clove garlic, minced
  • 1 small Thai bird's eye chili, minced

Instructions:

  1. In a large mixing bowl, combine the finely chopped shrimp, shredded cabbage, carrots, garlic, ginger, and green onions.
  2. Stir in the soy sauce, sesame oil, and black pepper. Mix vigorously until the shrimp is well incorporated and the vegetables are coated.
  3. Let the filling sit for 5 minutes to allow the salt to draw out excess moisture.
  4. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 3–5 seconds until slightly hydrated but still firm.
  5. Lay the paper flat on a clean surface. Place approximately 2 tbsp of filling in the lower center.
  6. Fold the bottom edge over the filling, fold in the left and right sides tightly, and roll upward firmly to remove air pockets.
  7. For pan-frying: Heat oil over medium-high heat. Fry the rolls for 2–3 minutes per side until deep golden-brown.
  8. For air frying: Lightly spray each roll with oil. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.
  9. Combine fish sauce, lime juice, sugar, minced garlic, and Thai chili in a small bowl and whisk until sugar dissolves to create the dipping sauce.