Bang Bang Shrimp Chips (Rice Paper)

Byhubbybap@gmail.com
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I’ve been obsessed with making rice paper shrimp chips lately, and this bang bang version might be one of my favorites so far.

What I love most about this method is that you get that super crispy fried texture without dealing with a heavy batter. The rice paper crisps up beautifully while keeping the shrimp juicy inside, and it somehow feels lighter while still being really satisfying.

After testing this a few different ways, I found that keeping the rice paper as flat and evenly sealed as possible gives the best crunch. Cutting each shrimp into individual pieces before frying also helps everything crisp more evenly and stay extra crunchy.

The bang bang sauce works so well here too. It’s creamy, sweet, spicy, and coats the crispy shrimp perfectly without making them overly heavy.

Honestly, these are so good as a snack, appetizer, or even party food. They disappear really fast every time I make them.

Bang Bang Shrimp Chips made with crispy rice paper and shrimp

Bang Bang Shrimp Chips (Rice Paper)

Crispy rice paper shrimp chips tossed with a creamy spicy bang bang sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2 people
Course: Appetizer, Snack
Cuisine: Other
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 16 Medium or Large shrimp peeled and deveined, thawed if frozen
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Gochugaru fine type
Rice Paper
  • 8 sheet Rice paper 2 sheets per 4 shrimps
Bang Bang Sauce
  • ¼ cup Mayonnaise I prefer Kewpie
  • 2½ tbsp Sweet Thai chili sauce
  • 2 tbsp Sriracha
  • 1 tsp Soy sauce
Garnish
  • 1 tbsp Chives or green onions finely sliced

Equipment

  • Deep pot or fryer
  • Kitchen scissors

Method
 

  1. Prepare shrimp
    If using frozen shrimp, thaw completely and pat dry with paper towels.
    Toss shrimp with salt, black pepper, garlic powder, and gochugaru until evenly coated.
  2. Assemble rice paper
    Place one dry rice paper sheet on a flat surface.
    Arrange 4 shrimp on top, keeping them flat and evenly spaced.
    Lightly dip another rice paper sheet in room temperature water until just pliable, then place it directly over the shrimp to seal.
    Press gently to remove air pockets and keep the surface as flat as possible.
  3. Cut
    Using kitchen scissors, cut into 4 pieces so each piece contains 1 shrimp.
    Repeat with the remaining shrimp and rice paper.
  4. Fry
    Heat oil to 350°F (175°C).
    Deep fry the shrimp chips for about 3–4 minutes, flipping halfway through, until the shrimp are fully cooked and the rice paper is puffed, golden, and crispy.
    Transfer to a wire rack or paper towel-lined plate.
  5. Make sauce
    Mix mayonnaise, sweet Thai chili sauce, sriracha, and soy sauce until smooth.
  6. Sauce shrimp chips
    Drizzle or brush the bang bang sauce over the shrimp chips until evenly coated.
    If preferred, gently toss to coat, but be careful as the chips can be delicate and may break.
  7. Finish
    Garnish with finely sliced chives or green onions and serve immediately.

Notes

Difficulty

Easy to Intermediate – Rice paper handling takes a little practice.

Storage

Best fresh for maximum crispiness.
Refrigerator: Sauce and fried shrimp can be stored separately for up to 1 day.
Tip: Reheat fried shrimp briefly in an air fryer or oven before tossing again.

Tips

•Don’t oversoak the rice paper — it softens very quickly
• Keep the rice paper as flat as possible for the crispiest texture
• Pat shrimp dry before seasoning for better sealing
• Cut pieces evenly so they fry at the same speed
• Serve immediately for maximum crunch
• The chips can be delicate after frying, so gently brush on the sauce or toss carefully to avoid breaking them

If you liked this, you might also like:

Air Fryer Gochujang Shrimp Lettuce Wraps (with Vietnamese Pickled Carrot & Radish)

Crispy Rice Paper Yukjeon (Beef & Zucchini Pancakes)

Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

Crispy Rice Paper Shrimp Chips with Guacamole

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