Snack & breadDinnerHigh protein

Thai-Style Shrimp and Herb Rice Paper Dumplings with Peanut Sauce

Name: Thai-Style Shrimp and Herb Rice Paper Dumplings with Peanut Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 pieces
Ingredients: 8 sheets rice paper wrappers; 300g cooked shrimp, chopped; 20g fresh mint and cilantro, chopped; 50g carrot, shredded; 1 tsp lime juice; 1 tsp fish sauce; 1 egg, beaten, for egg wash; 30g peanut butter, for dipping sauce; 1 tsp soy sauce, for dipping sauce; 1 tsp lime juice, for dipping sauce; 2 tbsp water, for dipping sauce

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Fresh herbs and lime give these the flavor of a classic Vietnamese spring roll, but they're folded flat and crisped in the air fryer instead of served cold. The peanut sauce is non-negotiable here.

Per serving (1 piece)

21g

Protein

190

Calories

17g

Carbs

Fat

4 pieces20 min10 min

Ingredients

8 sheetsrice paper wrappers
11 ozcooked shrimp, chopped
0.71 ozfresh mint and cilantro, chopped
2 ozcarrot, shredded
1 tsplime juice
1 tspfish sauce
1egg, beaten, for egg wash
1 ozpeanut butter, for dipping sauce
1 tspsoy sauce, for dipping sauce
1 tsplime juice, for dipping sauce
2 tbspwater, for dipping sauce

Steps

1
Mix the chopped shrimp, mint, cilantro, carrot, lime juice and fish sauce 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 filling into the lower third, fold the bottom up, fold in the sides, and roll tightly into a flat rectangle.
4
Repeat with the remaining wrappers and filling.
5
Brush each roll with the beaten egg wash.
6
Air fry at 190C (375F) for 8 to 10 minutes, flipping halfway, until golden and crisp.
7
Whisk the peanut butter with the soy sauce, lime juice and water until pourable, and serve alongside for dipping.
8
Oven option: no air fryer? Bake at 220C (425F) for 10 to 12 minutes, flipping halfway, until golden and crisp.