These shrimp rice paper rolls are a tasty and fresh snack! Filled with juicy shrimp, crisp veggies, and herbs, they’re perfect for dipping in sauce.
Making these rolls is fun and easy—just wrap and roll! I love serving them at parties, and they’re always a hit. Just be careful, they might disappear fast! 🦐
Key Ingredients & Substitutions
Shrimp: Large shrimp make these rolls satisfying. If you prefer a vegetarian option, you can use tofu or roasted veggies instead. Just make sure to season them well for flavor!
Rice paper wrappers: These are essential for the rolls. If you can’t find them, thin lettuce leaves might work as an interesting alternative, but they will differ in texture.
Rice vermicelli noodles: These noodles give a nice chewy texture. If you’re avoiding gluten, use rice noodles or even spiralized zucchini for a fresh and light option.
Vegetables: Purple cabbage adds crunch and color. Feel free to mix it up with other veggies like bell peppers or cucumbers for different textures. Carrots can be grated or cut into thin strips.
Herbs: Cilantro and mint add freshness. If you’re not a fan of mint, basil or even parsley can work as tasty substitutes. The herbs really elevate the flavor!
Peanut butter: Chunky peanut butter offers a fun texture, but smooth works just as well. If you’re allergic to nuts, use sunflower seed butter or tahini to create a similar vibe.
How Do I Get the Rice Paper Wrappers Just Right?
Soaking rice paper wrappers might seem tricky, but it’s pretty easy! The goal is to soften them without getting them too mushy, which can happen quickly.
- Use warm water and a wide dish for soaking. A pie plate is great for this.
- Dip each wrapper for about 10-15 seconds. It should be pliable but not fully soft. It will continue to soften as you work.
- Be gentle when placing the wrapper on the surface to avoid tearing.
If you tear a wrapper, don’t worry! You can either use it as a lining or sandwich the tear with another piece for some extra strength while rolling.
How to Make Shrimp Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 12 large shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup fresh lettuce leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves (optional)
- 1 avocado, thinly sliced (optional)
- Lime wedges, for serving
For the Peanut Dipping Sauce:
- 1/2 cup hoisin sauce
- 1/4 cup peanut butter (smooth or chunky)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sriracha or chili sauce (optional)
- 1/4 cup warm water (adjust for consistency)
- Crushed peanuts, for garnish
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prepare, with an additional 5-10 minutes for assembling the rolls and making the peanut sauce. Perfect for a quick appetizer or a fresh meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by boiling or steaming the shrimp for about 2-3 minutes until they turn pink and are cooked through. Once done, drain them and let them cool. If you’d like, you can slice them in half lengthwise for easier rolling and presentation!
2. Soak the Noodles:
While the shrimp cools, soak the rice vermicelli noodles in hot water for about 5 minutes, or until they are nice and soft. Once ready, drain the noodles and set them aside for later.
3. Prep the Vegetables:
Next, get all your veggies ready! Shred the purple cabbage and carrots. Tear the lettuce leaves into bite-sized pieces. Rinse the cilantro and mint, and if you’re using avocado, slice it thinly. Your prep is almost complete!
4. Soften the Rice Paper Wrappers:
Now, fill a wide shallow dish or pie plate with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds until it gets soft but remains slightly firm. Remember, it will continue to soften while you fill it!
5. Assemble the Rolls:
Lay the softened wrapper flat on a clean surface. Near one edge, arrange a small handful of the soft rice noodles, some shredded cabbage, carrots, a few pieces of lettuce, and a mix of cilantro and mint. Don’t forget the avocado if you’re using it!
6. Add the Shrimp:
Place 2 shrimp halves on top of your fillings, making sure they sit closer to the edge, so they stick out a bit for a beautiful finish.
7. Roll it Up:
Now it’s time to roll! Fold the sides of the rice paper over the fillings, then tightly roll the wrapper from the nearest edge to the far edge, creating a neat cylinder. Repeat this process for the remaining wrappers until you have a lovely batch of rolls.
8. Make the Peanut Sauce:
For the delicious dipping sauce, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, sriracha, and warm water in a bowl until it’s smooth. Adjust the water until your sauce reaches the consistency you like.
9. Garnish the Sauce:
Just before serving, sprinkle some crushed peanuts over the peanut sauce for a tasty crunch!
10. Serve and Enjoy:
Now it’s time to enjoy your shrimp rice paper rolls! Serve them alongside lime wedges and the peanut dipping sauce for the perfect fresh meal or appetizer. Enjoy every bite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. You can do this overnight in the fridge or quickly in a sealed bag submerged in cold water. Make sure they’re drained well before using.
What Can I Substitute for Rice Vermicelli Noodles?
If you don’t have rice vermicelli, you can use other types of noodles such as rice noodles or even spiralized zucchini for a low-carb option. Just ensure they are cooked according to the package instructions.
How Should I Store Leftover Rice Paper Rolls?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the rice paper from drying out, you can place a damp paper towel inside the container. Enjoy them cold or reheat gently with a bit of steam.
Can I Prep These Rolls in Advance?
Yes, you can prep the ingredients in advance! Just wait to assemble the rolls until you’re ready to serve to keep the wrappers fresh. Store prepared shrimp, veggies, and sauce separately in the fridge for the best results.
