Loaded Vegetable Shrimp Rolls

These shrimp rolls trade the deep fryer for the oven, so they come out lighter and less greasy while still crisping up golden at the edges. Sweet shrimp is the star, crunchy mung bean sprouts add fresh snap, and chunks of pineapple cut through with a tropical tang that keeps the filling from feeling heavy.

A short stint in a hot oven is all the filling needs. The wrapper crisps while the shrimp cook through and stay juicy. Cool, leafy Boston lettuce works as a wrap or a bed underneath, keeping each bite fresh against the warm roll.

They make a fun hand-held appetizer for a crowd, and the bright filling means they don’t need much beyond a good dipping sauce.

Kitchen Tips

• Pat the shrimp and sprouts dry before rolling so the filling doesn’t steam and turn the wrapper soggy.
• Don’t overfill. A modest spoonful per wrapper rolls tighter and crisps far more evenly.
• Brush or mist the rolls lightly with oil before baking to help them brown.
• Pull them the moment the shrimp turn pink and opaque, since overcooked shrimp go rubbery in seconds.

Variations

• Serve with a sweet chili or hoisin sauce for dunking.
• Swap the pineapple for shredded mango or carrot if you want a little less sweetness.
• Add a pinch of chopped chile or fresh ginger to the filling for a spicier bite.