Crispy Rice Paper Shrimp Tofu

Ingredients

• 350 gtofu
• 250 gshrimp, roughly minced
• 1½ tbspminced garlic
• 1 mediumcarrot, grated
• 2 stalksspring onions, chopped
• 80 ml (⅓ cup)crispy fried shallots
• 2 tspfish sauce
• 1 tbspoyster sauce
• ½ tspsalt
• 2 tspsugar
• 1 tspchicken powder
• 1 tspwhite pepper powder
• 1 packrice paper
• as neededoil for deep-frying

Instructions

1. 1

   Mash tofu

   Mash the tofu in a large bowl.

2. 2

   Mix the filling

   Add all the remaining ingredients except the oil and rice paper, then mix everything together.

3. 3

   Cut rice paper

   Cut the rice-paper sheets in half.

4. 4

   Soften wrappers

   Pour water into a shallow bowl. Dip one piece of rice paper for a few seconds, then lift it out and lay it on a work surface or chopping board.

5. 5

   Fill and fold

   Put 1–2 tbsp of filling in the centre of the rice paper and fold it around the filling.

6. 6

   Heat the oil

   Heat the oil in a deep pan.

7. 7

   Fry until crisp

   Add a few parcels to the hot oil and fry over medium heat for 1–2 minutes on each side, until crispy. Leave them undisturbed until the wrappers have set so they do not stick.

8. 8

   Drain and serve

   Fry the parcels in batches, draining them on a wire rack. Serve hot and crispy.

What is crispy rice-paper shrimp tofu?

Rice paper is used for wrapping fillings in a range of Southeast Asian dishes, and frying it gives the wrapper a crisp finish. This version combines shrimp and tofu with vegetables, seasonings and crispy shallots.

The tofu makes a soft base for the filling, while the shrimp brings a savoury seafood flavour. The parcels are best enjoyed soon after frying, while their wrappers are still crunchy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 29g protein, 36g carbs, 19g fat.

The tofu and shrimp provide most of the protein, while the rice paper and sugar contribute carbohydrates. Fat comes mainly from the oil absorbed during frying, with some also in the crispy shallots. Serve a few parcels with plenty of fresh vegetables to balance the plate.

The filling ingredients

Tofu and shrimp: Mash the tofu before mixing it with the roughly minced shrimp so the filling is cohesive but still has some texture.

Aromatics and seasoning: Garlic, spring onion, carrot, crispy shallots, fish sauce, oyster sauce, salt, sugar, chicken powder and white pepper season the mixture. Mix thoroughly so the flavourings are distributed through the filling.

Handling rice paper

Brief dip: Soak each piece for only a few seconds, then remove it promptly. Rice paper continues to soften after it leaves the water, so it can become difficult to handle if left soaking.

Work surface: Lay the softened wrapper flat on a clean board before adding the filling. Keep the remaining sheets dry until you are ready to use them.

Folding the parcels

Filling amount: Add 1–2 tbsp in the centre of each piece, as directed. Avoid overfilling, which makes the wrapper harder to fold securely.

Sealed edges: Fold the rice paper around the filling so it is enclosed. Handle the softened wrapper gently to avoid tearing it.

Frying for a crisp finish

Set the wrapper: Lower a few parcels into hot oil and let them fry undisturbed at first. Moving them before the rice paper sets can make them stick or tear.

Batch size: Fry only a few at a time, as the recipe directs. Turn them after 1–2 minutes and cook the other side until crisp, then drain on a wire rack.

Serving ideas

Serve the parcels hot, while the exterior is crisp. A fresh salad or simply dressed vegetables make a good contrast to the fried wrappers.

A dipping sauce can be served alongside, but the filling is already seasoned with fish sauce, oyster sauce and other flavourings.

Recipe notes & tips

• Mash the tofu well before adding the other filling ingredients.
• Keep the rice-paper dip brief; the wrapper will soften further as you work.
• Have the filling and a clear work surface ready before dipping the wrappers.
• Fry in small batches so the parcels have room in the pan.
• Let each parcel set in the oil before trying to move or turn it.
• Drain the fried parcels on a wire rack to help keep the outside crisp.

Variations

• Add herbs: Mix chopped coriander into the filling for a fresh, aromatic note.
• Use more carrot: Increase the grated carrot and reduce the tofu slightly for a more vegetable-forward filling.
• Adjust the pepper: Use less white pepper for a milder result.
• Serve with chilli: Put a chilli dipping sauce on the side for extra heat.
• Make smaller parcels: Use less filling in each piece for more bite-sized portions.

Common mistakes to avoid

• Soaking too long: The wrapper can become fragile and hard to fold, so dip it only for a few seconds.
• Overfilling: A parcel may be difficult to seal, so keep to 1–2 tbsp of filling.
• Moving too soon: The wrapper can stick or tear, so let it set before turning.
• Crowding the pan: Parcels can be awkward to handle, so fry a few at a time.
• Draining on a flat plate: Steam can soften the coating, so use a wire rack.

How to store

For the best texture, serve these immediately after frying. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven or air fryer until hot and crisp; the wrapper may not be as crunchy as when freshly fried.

Frequently asked questions