Baked Shrimp & Taro Rice Paper Roll

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.67 out of 5)
Loading ... Loading ...

This evening, we have our friends, Kermit and Ingrid to our humble home for dinner. I served this dish as an appetizer and they did enjoy them. Well, it might take me sometime to make them but the end result was very rewarding. This is my first to make these spring rolls with rice paper. There were couple of mishaps when transferring the moisten rice paper when it sticks together and unable to open them. Well, so make sure that you use both your hands to remove from the water.

This is not my first posting for egg rolls/spring rolls. You can find other rolls make with different types of skin wrapper.




1 pound shrimps, shelled, deveined and coarsely chopped

½ cup finely shredded carrot

1½ cups finely shredded Taro

4 tablespoons finely chopped fresh cilantro

4 stalks green onion, thinly sliced

5 cloves garlic, peeled and finely minced

1/8 cup water

3 tablespoons canola/vegetable/corn oil

1 packet small size rice paper sheets

¼ cup canola/vegetable/corn oil


Starch mixture: (If needed)

1 tablespoon cornstarch with 1½ tablespoons room temperature water in a small bowl, mix well

½ cup boiling water



Put the boiling water into the stirred cornstarch mixture. It will immediately turns into a light starch/glue.



3 teaspoons oyster sauce

Salt and white pepper powder to taste

1 teaspoon sesame oil



Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. Add the minced garlic and green onions and sauté until fragrant. Add the carrot and shredded taro and stir-fry until mix. Add water into the taro mixture and cover, steam until water dried up. Add in the chopped shrimp and combine well until shrimps are pinkish. Add the seasoning and toss well. If you need more seasoning add at this time. Heat off and transfer to a bowl and drain well with a sieve if there is more liquid left. Set aside to cool completely.

Meanwhile, (See Note) prepare a large glass 9” pie dish and fill with some lukewarm water.  Add canola/vegetable/corn oil and stir well. Place a sheet rice paper in the water and immediately moist transfer to a well oiled plate. While still moist add one tablespoon shrimp mixture on the rice sheet and roll toward the other side. Transfer to a greased tray and cover with a saran wrap. Continue the same process until all the stuffing and rice paper sheets are done. If the water is cool down, change again to lukewarm water again.


Meanwhile, preheat the oven to 400°F.


Brush the prepared rice paper rolls place in a single layer on a baking sheet/pan and with some canola/vegetable/corn oil all around. Transfer to the preheated oven and bake for 18-20 minutes or until lightly golden. Serve hot or warm with some plum sauce, hoisin sauce or chili sauce.



You need to soak rice paper in room temperature/lukewarm water to soften them. If not they will break/crack when you roll them. Dripping each sheet in the water until it is nearly translucent and soft and damp with kitchen paper towels/towels, oiled and adds the filling.


This entry was posted in Fish and Seafood, Peranakan (Nyonya), Snacks and Fingerfood, South-East Asian Goodies. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>