Description
A healthy twist on traditional har gow using low-carb rice paper for a delicious bite.
Ingredients
Scale
- 1 cup finely chopped shrimp
- 1/2 cup finely chopped scallions
- 1/4 cup finely chopped water chestnuts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 8 rice paper wrappers
- 1 tablespoon olive oil (for cooking)
Instructions
- In a mixing bowl, combine the chopped shrimp, scallions, water chestnuts, soy sauce, sesame oil, salt, and white pepper. Mix well until all ingredients are evenly coated.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable.
- Lay the softened rice paper on a clean surface. Place about 1 tablespoon of the shrimp mixture in the center of the wrapper.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top, ensuring the filling is secure. Repeat with the remaining wrappers and filling.
- Heat olive oil in a non-stick skillet over medium heat. Once hot, add the rolled har gow and cook for about 3-4 minutes on each side until golden brown and crispy.
- Serve immediately with soy sauce or your favorite dipping sauce.
Notes
- For added flavor, incorporate minced garlic or ginger into the shrimp mixture.
- Substitute shrimp with finely chopped chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg