Crispy Rice Paper Stuffed With Chili Oil Shrimp

1. Begin by heating a bit of oil over medium heat in a skillet.
2. Add shrimp and cook until they turn pink and opaque.
3. Place the cooked shrimp on a cutting board and chop into small pieces.
4. In a medium bowl, combine shrimp, chili crisp oil, chopped scallions, panko breadcrumbs, and Kewpie mayo.
5. Remove the rice paper from their wrapper and place two in a warm and shallow bowl of water to help make them pliable.
6. Lay both wrappers on top of each other on a clean work space then fill the middle of the wrapper with about 1/4 cup of the shrimp mixture then top it with a piece of avocado.
7. Wrap the rice paper up ensuring it’s well sealed.
8. Heat oil in a pan, over medium heat. Once hot, add your wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.

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