Snack & breadDinnerHigh proteinLow fat

Waffle Iron Shrimp and Cabbage Rice Paper Pockets

Name: Waffle Iron Shrimp and Cabbage Rice Paper Pockets
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 wraps
Ingredients: 8 sheets rice paper wrappers; 300g cooked shrimp, chopped; 80g cabbage, shredded; 40g carrot, shredded; 2 tbsp green onion, chopped; 1 clove garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 egg, beaten, for egg wash; as needed oil spray

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The rice paper dumpling trend pressed in a waffle iron instead of an air fryer. One sheet folded into a triangle works better than doubling up, since two layers steam instead of crisping. The waffle grid leaves little divots that are perfect for catching dipping sauce.

Stick to one wrapper per pocket. A second layer traps steam instead of letting the waffle iron crisp it.

Per serving (1 wrap)

19g

Protein

150

Calories

16g

Carbs

Fat

4 wraps20 min8 min

Ingredients

8 sheetsrice paper wrappers
11 ozcooked shrimp, chopped
3 ozcabbage, shredded
1 ozcarrot, shredded
2 tbspgreen onion, chopped
1 clovegarlic, minced
1 tbspsoy sauce
1 tspsesame oil
1egg, beaten, for egg wash
as neededoil spray

Steps

1
Mix the chopped shrimp, cabbage, carrot, green onion, garlic, soy sauce and sesame oil together in a bowl.
2
Dip one sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay it flat.
3
Spoon about a tablespoon of filling onto the lower half and fold the wrapper over into a triangle or rectangle, pressing the edges to seal. Using a second sheet on top makes them steam instead of crisping, so stick to one layer per pocket.
4
Repeat with the remaining wrappers and filling.
5
Brush each pocket with the beaten egg wash.
6
Preheat a waffle iron and lightly spray both plates with oil. Place the pockets in a single layer, close, and cook for 3 to 5 minutes until deep golden and crisp.
7
Serve with a dipping sauce of your choice.