LunchDinnerHigh protein

Five-Spice Shrimp Rice Paper Pancakes

Name: Five-Spice Shrimp Rice Paper Pancakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 pieces
Ingredients: 300g shrimp, peeled and finely chopped; 4 rice paper sheets; 1 tsp neutral oil, for the pan; 1/2 tsp chinese five-spice powder; 1 tsp chicken bouillon powder; 1 tsp cornstarch; 3 tbsp fresh cilantro, chopped

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A crispy, savory shrimp filling pressed straight onto rice paper and pan-fried until golden, more flatbread than spring roll. Five-spice and a little bouillon powder do the seasoning work, no wrapping technique required.

Press the filling all the way to the edges - any bare rice paper crisps up almost like a cracker.

Per serving (1 piece)

30g

Protein

250

Calories

17g

Carbs

Fat

2 pieces15 min12 min

Ingredients

11 ozshrimp, peeled and finely chopped
4rice paper sheets
1 tspneutral oil, for the pan
1/2 tspchinese five-spice powder
1 tspchicken bouillon powder
1 tspcornstarch
3 tbspfresh cilantro, chopped

Steps

1
Finely chop the shrimp and mix with the five-spice powder, chicken bouillon powder, cornstarch, and cilantro until evenly combined.
2
Divide the mixture evenly between the 4 sheets of rice paper, pressing it in firmly so it holds edge to edge.
3
Lightly brush or spray a nonstick pan with oil and set over medium heat.
4
Cook the pancakes in batches, 5 to 7 minutes per side, until the shrimp is cooked through and the rice paper is crisp and golden in spots.
5
Slice and serve hot with a dipping sauce.