Can I substitute shrimp with another protein?

Yes, use cooked chicken breast slices or marinated tofu for a vegetarian option. Adjust cooking time if using raw chicken.

Why should the rice paper be soaked briefly?

Soaking makes the rice paper pliable for wrapping without tearing. Over-soaking will make it too soft to handle.

How long can I store these appetizers?

Store assembled wraps in an airtight container for up to 2 days. Add spicy mayo just before serving to maintain crispness.

Can I make these ahead for a party?

Assemble wraps up to 4 hours in advance. Store in the fridge and drizzle with sauce just before serving.

How to fix soggy rice paper wraps?

Ensure the rice paper is fully dry after soaking. Work quickly to assemble and bake immediately for maximum crispness.

Crispy Rice Paper Prawn with Spicy Mayo Recipe

Name: Crispy Rice Paper Prawn Appetizer with Spicy Mayo
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 1 lb large shrimp; peeled and deveined; 10 rice paper rounds (8-inch); ½ English cucumber; julienned; 2 avocados; sliced; 2 carrots; julienned; ½ cup mayonnaise; 1 tbsp sriracha; 1 tbsp lime juice; 2 garlic cloves; minced; 1 tbsp black sesame seeds; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 tbsp soy sauce; ½ tsp salt; ¼ tsp black pepper

Crispy rice paper prawn wraps with spicy mayo glaze are holiday-ready in 15 minutes. Crispy, fresh, and zesty for festive gatherings.

There’s something undeniably festive about a plate of golden-brown rice paper prawn wraps. These crispy little bites, glistening with spicy mayo and black sesame, are the perfect marriage of crunch and flavor. Whether you’re hosting a holiday party or just want to impress your guests, this no-cook appetizer will steal the spotlight in just 15 minutes.

The magic lies in the contrast: the delicate rice paper crisps up beautifully in the oven, while the shrimp remains tender and juicy. A zesty spicy mayo drizzle ties it all together with a kick of heat and tanginess. With fresh avocado and julienned vegetables, each bite is a celebration of textures and flavors.

Why This Crispy Rice Paper Prawn Recipe Works

This recipe is a masterclass in simplicity and elegance. The rice paper wraps act as a blank canvas, letting the vibrant ingredients shine. The spicy mayo glaze adds a bold flavor punch without overwhelming the delicate shrimp. The result is a dish that feels restaurant-quality but requires minimal effort.

The key to perfect crispy rice paper is hydration and timing. Soaking the sheets just long enough to become pliable ensures they crisp up beautifully in the oven. The addition of sesame oil and soy sauce in the baking process adds depth of flavor that elevates this from a simple snack to a sophisticated appetizer.

Ingredients You’ll Need

To make this dish, you’ll need a few pantry staples and fresh ingredients:

Large shrimp (peeled and deveined) for their sweet, tender texture
Rice paper rounds to create the delicate, crisp base
English cucumber and carrots for refreshing crunch
Avocados for creamy richness
Mayonnaise as the base for the spicy glaze
Sriracha and lime juice for that signature Asian heat and brightness
Sesame seeds for nutty flavor and visual appeal
Soy sauce and rice vinegar for umami depth

How to Make Crispy Rice Paper Prawn Wraps

Start by preparing the spicy mayo. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and minced garlic until smooth. This zesty glaze will add the perfect kick to your wraps.

Next, soak a rice paper round in warm water for 10 seconds until pliable. Place it on a baking sheet and layer with shrimp, cucumber, avocado, and carrot. Drizzle with 1 tsp of the spicy mayo and sprinkle with sesame seeds.

Brush the wraps lightly with sesame oil and bake at 350°F (175°C) for 8-10 minutes until golden and crisp. After baking, toss the wraps with soy sauce, rice vinegar, and the remaining spicy mayo to add extra flavor and moisture.

Serving Suggestions & Pairings

These crispy rice paper prawn wraps pair perfectly with a variety of sides and beverages. For a complete meal, serve alongside:

Edamame with sea salt for a protein-rich side
Miso soup with tofu and seaweed for a comforting contrast
Steamed jasmine rice to soak up the spicy mayo glaze

For dessert, a light matcha cheesecake would round out the meal beautifully. The creamy, slightly bitter matcha complements the bold flavors of the appetizer without overpowering them.

Tips for Success

Here are a few tips to ensure your crispy rice paper prawn wraps turn out perfectly every time:

Use large shrimp for the best texture and flavor.
Don’t over-soak the rice paper—it should be pliable but not soggy.
Work quickly when assembling the wraps to prevent the rice paper from drying out.
Bake in batches to ensure even cooking and maximum crispiness.

Variations to Try

Want to mix things up? Here are a few creative variations:

Add a slice of pickled ginger for extra tang.
Swap the avocado for mango slices for a sweet and spicy twist.
Use tamari instead of soy sauce for a gluten-free option.

Storage & Leftovers

These crispy rice paper prawn wraps are best served fresh, but you can prepare the components ahead of time:

Chop the vegetables and avocado up to 24 hours in advance.
Prepare the spicy mayo and store it in the refrigerator for up to 2 days.
Assemble the wraps just before baking for maximum crispiness.

Final Thoughts

Crispy rice paper prawn wraps are a game-changer for any holiday gathering. They’re elegant, flavorful, and impressively easy to make. Whether you’re hosting a festive dinner or looking for a quick appetizer, this recipe will become a favorite. For best Pinterest visibility, post this appetizer pin as part of a complete meal series over 5-7 days: anchor main dish first, followed by complementary sides, finishing with a dessert completion pin.