Snack & breadHigh proteinGluten-free

Shrimp and Cream Cheese Rice Paper Purses

Name: Shrimp and Cream Cheese Rice Paper Purses
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 pieces
Ingredients: 8 sheets rice paper wrappers; 250g cooked shrimp, chopped; 100g light cream cheese; 20g green onion, chopped; 1/2 tsp garlic powder; 1 egg, beaten, for egg wash

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Shrimp and cream cheese pulled together into little rice paper purses, closer to a crab rangoon than a spring roll. Gather the wrapper up at the top instead of rolling it flat and it holds its shape well enough in the air fryer.

Per serving (1 piece)

18g

Protein

165

Calories

15g

Carbs

Fat

4 pieces20 min10 min

Ingredients

8 sheetsrice paper wrappers
9 ozcooked shrimp, chopped
4 ozlight cream cheese
0.71 ozgreen onion, chopped
1/2 tspgarlic powder
1egg, beaten, for egg wash

Steps

1
Mix the chopped shrimp, cream cheese, green onion and garlic powder together in a bowl.
2
Dip a sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay flat.
3
Spoon the filling into the center and gather the edges of the wrapper up and around it, twisting gently to seal into a purse shape.
4
Repeat with the remaining wrappers and filling.
5
Brush each purse with the beaten egg wash, focusing on the gathered top so it seals.
6
Air fry at 190C (375F) for 8 to 10 minutes until golden and crisp.
7
Let cool for a minute before eating, since the filling stays hot.
8
Oven option: no air fryer? Bake at 220C (425F) for 10 to 12 minutes until golden and crisp, and the filling is heated through.