1. Thinly slice cabbage with a knife, grate carrot using a box grater.

Chop scallions. Transfer the vegetables to a bowl and stir them together.

2. Pat raw shrimp dry with paper towels, then chop into small pieces and set aside.

3. Add a little oil to a skillet and warm it over medium heat.
4. Soften rice paper. Submerge one rice paper sheet in warm water for about 10 seconds until pliable. Gently shake off excess water. Place the softened rice paper directly in the hot oiled skillet.

5. Quickly top with shrimp, cabbage, carrot, and scallions, leaving some space on the edges.

6. Soften another rice paper sheet and place it on top to enclose the filling. Press down gently with a spatula. Fry for 3-5 minutes on one side until golden brown.

7. Flip carefully and cook the other side until crispy and the shrimp are cooked through.


8. Cut into wedges or squares and enjoy warm, dipping into soy sauce.