Rice paper crisps with Vietnamese-inspired toppings offer a delightful mix of crunch and vibrant flavors. The crispy rice paper base is light yet satisfying, providing the perfect vehicle for a variety of fresh, aromatic Vietnamese ingredients. Topped with savory elements like pickled vegetables, herbs, and a touch of spice, these crisps make for an exciting snack or appetizer. They are easy to prepare and bring a burst of Vietnamese street food vibes to your table.
Ingredients:
- 8-10 rice paper sheets
- 1 tablespoon vegetable oil (for frying)
- 1/2 cup cooked shrimp, thinly sliced or chopped
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced cucumber
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons pickled daikon or carrots (optional)
- 1 tablespoon roasted peanuts, chopped
- 1 tablespoon fried shallots
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili sauce (optional)
- 1 tablespoon rice vinegar
- Lime wedges (for serving)
Directions:
- Make the rice paper crisps:
- Heat vegetable oil in a shallow pan over medium heat.
- Cut rice paper sheets into quarters or halves, depending on your desired size.
- Once the oil is hot, fry the rice paper sheets for about 10-15 seconds until they become golden and crispy. Drain on paper towels to remove excess oil.
- Prepare the toppings:
- In a small bowl, mix the soy sauce, hoisin sauce, chili sauce (if using), and rice vinegar to make a quick dipping sauce.
- Arrange the shrimp, shredded carrots, cucumber, cilantro, mint, pickled vegetables (if using), and fried shallots in separate bowls for easy assembly.
- Assemble the crisps:
- Once the rice paper crisps have cooled slightly, top each one with a spoonful of shrimp, shredded carrots, cucumber, and a sprinkle of cilantro, mint, peanuts, and fried shallots.
- Serve:
- Arrange the topped rice paper crisps on a platter, drizzle with the dipping sauce, and serve with lime wedges on the side.
- Enjoy immediately for the best crispiness and freshness!
