These shrimp rice paper rolls are fresh and fun! Filled with juicy shrimp, crisp veggies, and wrapped in soft rice paper, they are perfect for dipping in your favorite sauce.
Making them feels like a tasty art project! I love to add a sprinkle of herbs for extra flavor. They’re not just delicious; they are colorful and make any meal feel special!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are key to making your rolls. If you can’t find traditional rice paper, look for spring roll wrappers, but keep in mind they may require different handling.
Shrimp: Cooked shrimp adds protein and flavor. If you’re vegetarian, try using tofu or avocados instead. They provide a nice creamy texture and depth.
Vermicelli Rice Noodles: These give a nice chewy texture. Glass noodles are a great substitute if you’re looking for something different, or even cooked quinoa for a change.
Herbs: Fresh cilantro and mint add freshness. If you don’t like cilantro, parsley is a fine replacement. Basil could also add a nice twist!
Peanuts: They add crunch and nutty flavor. You can swap them for sunflower seeds or omit them entirely for a nut-free option.
How Do I Roll Rice Paper Without It Sticking?
Rolling rice paper can be tricky! Here are some tips to ensure your rolls come out smooth and easy:
- Soak wrappers in warm water just until soft (about 10 seconds) but firm enough to handle. Too soft will tear!
- Keep a damp cloth nearby to cover the wrappers if you’re assembling in batches, preventing them from drying out.
- Don’t overfill; a small handful of ingredients is best. This makes rolling easier and prevents tearing.
- Start rolling tightly, folding in the sides as you go—this keeps everything sealed inside.
Practice makes perfect. Don’t worry if your first few rolls aren’t perfect—just enjoy the process and adjust as needed!
How to Make Shrimp Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 12 rice paper wrappers (about 8-inch diameter)
- 1/2 lb (225g) cooked shrimp, peeled and deveined, halved lengthwise
- 1 cup vermicelli rice noodles
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves (optional)
- 1/4 cup chopped roasted peanuts (for garnish and sauce)
For the Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1-2 tbsp water (to thin sauce)
- 1 tsp chili garlic sauce or sriracha (optional, for heat)
- Chopped peanuts for garnish
For the Hoisin Dipping Sauce:
- 1/3 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tbsp water (to thin sauce)
- Chopped peanuts for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble. You might want to allow extra time if you’re new to rolling rice paper wrappers. It’s a fun process, and you’ll get the hang of it in no time!
Step-by-Step Instructions:
1. Prepare the Noodles and Vegetables:
Start by soaking the vermicelli noodles in hot water for about 5-7 minutes until they are tender. Once done, drain them and rinse under cold water to stop the cooking process. Next, julienne the cucumber and shred the carrots and purple cabbage. Set all these vegetables aside along with the fresh herbs.
2. Prepare the Shrimp:
If your shrimp are not already cooked, boil or steam them for about 2-3 minutes until they are pink and opaque. Drain and let them cool. For easier rolling and a nicer presentation, slice the cooked shrimp in half lengthwise.
3. Make the Dipping Sauces:
To whip up the peanut sauce, whisk together the peanut butter, hoisin sauce, soy sauce, lime juice, and chili garlic sauce (if you’re feeling adventurous) in a bowl. Add water a little at a time until you reach a smooth dipping consistency, and garnish with chopped peanuts. For the hoisin sauce, mix together the hoisin sauce, soy sauce, rice vinegar or lime juice, sesame oil, minced garlic, and a bit of water until it’s well combined, and garnish with chopped peanuts as well.
4. Assemble the Rolls:
Now it’s time to roll! Fill a large shallow dish with warm water and dip one rice paper wrapper in for about 10 seconds, until it’s softened but still slightly firm. Lay the wrapper flat on a clean surface. Near the bottom third of the wrapper, arrange a few halved shrimp. Top it off with a small handful of the vermicelli noodles, shredded cabbage, carrots, cucumber, cilantro, and mint (if using). Fold the sides inward over the filling and then tightly roll from the bottom upwards to enclose everything inside. Repeat this process with the remaining wrappers.
5. Serve:
Arrange your beautifully rolled shrimp rice paper rolls on a serving platter. Place the peanut dipping sauce and hoisin dipping sauce on the side for dipping. If you like, sprinkle some additional chopped peanuts and cilantro leaves on top for a finishing touch.
Enjoy these fresh and flavorful shrimp rice paper rolls as a healthy appetizer or light meal!
Can I Use Fresh Shrimp Instead of Cooked?
Yes, fresh shrimp can be used! Just make sure to cook them until pink and opaque, which usually takes about 2-3 minutes when boiling or steaming, before slicing and assembling your rolls.
How Do I Make Rice Paper Easier to Roll?
To make rolling easier, ensure your rice paper is soaked in warm water just until soft but still slightly firm. Don’t over-soak as it may tear. Keep a damp cloth handy to cover the wrappers while you work to prevent them from drying out.
Can I Prep These Rolls Ahead of Time?
Yes! You can prepare the fillings and sauces ahead of time. However, it’s best to roll them just before serving for optimal freshness. If you must make them in advance, store them in an airtight container with a damp paper towel to keep them from drying out.
How Long Will Leftovers Last?
Leftover rolls can be stored in an airtight container in the fridge for about 2-3 days. Keep in mind that they may lose some of their texture, so it’s best to consume them fresh.
