Gluten Free Crispy Shrimp & Vegetable Rice Paper Cakes
Fresh cabbage and carrots from St-Roch-de-l'Achigan are blended with shrimp paste to create a light and flavorful filling. Wrapped in rice paper and lightly pan-fried, these rolls are crispy on the outside and tender inside. Ready in under 15 minutes, they make a simple appetizer or snack for busy days. Naturally gluten-free when made with rice paper, this recipe brings together fresh vegetables and shrimp in an easy, satisfying bite.
The taste of Summer feast @ Montreal
6/23/2026
Servings: 3 Cakes Total
INGREDIENTS
175g Fresh shrimp, peeled and deveined (approx. 11 pieces)
160g Cabbage, finely chopped
60g Carrots, finely chopped
1 tbsp Potato starch
1 tbsp Rice flour
1/4 tsp Salt (divided: half for vegetables, half for shrimp)
1/4 tsp White pepper
3 tbsp Olive oil (for pan-frying)
6 pieces Rice paper (16cm diameter)
INSTRUCTIONS
Prepare the Vegetables: Use a food processor to finely chop the cabbage and carrots. Transfer to a bowl, sprinkle with half of the salt, and let sit for 10 minutes. Firmly squeeze out all excess water from the vegetables and discard the liquid.
Prepare the Shrimp: Use a knife to mince the shrimp into a paste until it becomes sticky and gelatinous.
Mix the Filling: In a medium bowl, combine the shrimp paste, remaining salt, white pepper, potato starch, and rice flour. Mix vigorously until well combined and sticky. Fold in the squeezed vegetables until evenly distributed.
Assemble: Place one sheet of rice paper on a clean, dry surface. Spread a thin, even layer of the shrimp filling about 0.5cm thick across the rice paper, then top with a second sheet of rice paper to create a sandwich. Repeat to make 3 cakes.
Pan-fry: Heat 1 tablespoon of olive oil in a pan over medium heat. Place a cake in the pan and fry for about 3 minutes per side, or until both sides are golden brown and crispy. Repeat for the remaining portions, adding more oil as needed.
Serve: Allow the cakes to cool slightly for 1 minute before cutting each into 6 wedges. Serve immediately, either on its own or with your favorite Thai sweet chili sauce.
Tips:
1. Texture & Binding: The "mixing" step in Step 3 is critical. Ensure the shrimp paste is mixed thoroughly until it becomes sticky and gelatinous. This creates a firm, elastic texture once cooked and prevents the filling from separating.
2. Pan-Frying Technique: If you notice the edges of the rice paper curling while frying, use your spatula to gently press down on them. It is normal for the rice paper to puff up when it hits the hot oil.
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