NZ Woman's Weekly

Shrimp & Sweet onion jam rice paper wraps

  • Meal Type

  • Servings

  • Courses

    Quick lunch

Once you get the hang of working with rice paper you’ll find these wraps invaluable,  for everything from dainty  finger food to school lunches.

The onion jam works wonders with shrimp, but goes equally well with beef or pork.

  • 1 large red onion, halved and finely sliced
  • ½ cup white vinegar
  • ½ cup sugar
  • 1 tbsp pink ginger
  • 150g cream cheese
  • 1 tsp capers, chopped
  • 1 tsp lemon zest
  • 1 packet rice paper wraps
  • 250g shrimp, salmon or prawns
  • 1 cucumber, cut into strips
  • Fresh coriander leaves
  • Lime wedges, to serve

1 Combine the onion, white vinegar, sugar and ginger in a small saucepan and simmer for 8-10 minutes until pink and syrupy. Leave aside to cool.

2 Mash together the cream cheese, capers and lemon zest until smooth and creamy.

3 Fill a large dish with hot water. Dip a sheet of rice paper into the hot water and let it soak for a few seconds until pliable. Transfer to a plate and lay flat.

4 Arrange 3-4 shrimps in the centre of the rice paper. Top with a dollop of cream cheese mix, a cucumber strip, a teaspoon of pink onions and a few coriander leaves. Fold the bottom of the rice paper up to cover the filling, then fold over the sides and roll up like a little parcel. Transfer to a clean, damp tea towel and repeat with the remaining ingredients. Serve with limes for squeezing.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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