We couldn't resist and devoured 5 straight from the oven before dinner!

Servings: 20 rolls

20 rice paper wrappers
1 pound cooked shrimp, finely chopped
1/4 cup chives, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
Olive oil or cooking spray for brushing

Preheat your oven to 400°F (200°C).

In a large bowl, combine the chopped shrimp, chives, garlic, soy sauce, sesame oil, and black pepper. Mix well to ensure the flavors are evenly distributed.

Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.

Place a spoonful of the shrimp mixture onto the center of the softened rice paper.

Fold the sides over the filling, then roll tightly from the bottom to form a neat roll.

Place the rolls on a baking sheet lined with parchment paper. Brush each roll lightly with olive oil or spray with cooking spray.

Bake in the preheated oven for 15-20 minutes, or until the rolls are crispy and golden brown.

Allow the rolls to cool slightly before serving with your favorite dipping sauce.