Shrimp Rice Paper Rolls with Peanut Dipping Sauce
These fresh shrimp rice paper rolls are packed with crisp vegetables, fragrant herbs, and tender shrimp, then served with a creamy peanut dipping sauce for the perfect light appetizer or lunch.
Fresh and Vibrant Shrimp Rice Paper Rolls
If you're craving something light, colorful, and packed with flavor, this is exactly the Easy Spring Rolls Recipe your kitchen needs today. These shrimp rice paper rolls are a beautiful example of Asian Cooking at its freshest, with tender poached shrimp, crisp vegetables, and fragrant herbs all wrapped up in a delicate sheet of rice paper. There is no stove needed for assembly, no fancy equipment required, just clean ingredients rolled into something that looks like it came straight from your favorite Vietnamese restaurant.
Think of these as the cool, refreshing cousin of classic Shrimp Spring Rolls you would order as an appetizer, but made right in your own kitchen, exactly the way you like them. They are perfect for hot summer evenings, light lunches, or as a fun, hands on appetizer for guests who love getting involved in the cooking process. Once you master the basic technique, you will find yourself making this Spring Roll Recipe on repeat.
Before we get rolling, let's talk about why having the right tools on hand makes such a difference. A wide, shallow dish for soaking the rice paper, a very sharp knife for slicing shrimp and vegetables, and good quality rice paper wrappers can be the difference between rolls that hold together beautifully and rolls that tear apart in your hands.
Why You'll Love This Recipe
These rolls check every box when you're after something healthy, pretty, and genuinely satisfying.
- Light but filling, thanks to protein rich shrimp and hearty rice noodles
- Naturally gluten free, since rice paper and rice vermicelli contain no wheat
- Endlessly customizable, much like other Rice Paper Recipes you'd find across Chinese Cooking Recipes and Vietnamese kitchens alike
- No cook assembly, perfect for warm days when you don't want the oven on
- A fun, interactive meal when you set up a rolling station and let everyone build their own
Ingredient Notes for the Best Rice Paper Rolls
The beauty of this recipe lies in its simplicity, but a few small details make a big difference.
Use large or jumbo shrimp, cooked and chilled, then sliced in half lengthwise so each roll gets a generous strip of pink. Rice vermicelli should be cooked just until tender and rinsed in cold water to stop it from clumping. For the vegetables, julienne the carrot and cucumber into thin matchsticks so they roll up neatly and add a satisfying crunch. Fresh mint and cilantro bring brightness, and a crisp lettuce leaf acts as a sturdy base layer that helps everything stay put.
Chef's Tip: Soak the rice paper for only about ten seconds, just until it turns from stiff to slightly pliable. It will continue to soften as you build your roll, and over soaking leads to sticky, tear prone wrappers.
How to Roll Like a Pro
Rolling rice paper takes a little practice, but once you get the rhythm, it becomes second nature, almost like assembling Sushi Recipes Homemade.
- Lay the softened rice paper flat on a clean, damp surface
- Arrange fillings in a neat row across the lower third of the wrapper
- Fold the bottom edge up and over the filling, tucking it snugly
- Fold in both sides like an envelope
- Roll forward firmly, keeping everything tight as you go
Chef's Tip: Keep a damp kitchen towel under your work surface and another draped over finished rolls. Rice paper dries out quickly and can become tough if it's exposed to air for too long.
Ready to make it? Here is the full step by step recipe.
Shrimp Rice Paper Rolls with Peanut Dipping Sauce
These fresh shrimp rice paper rolls are packed with crisp vegetables, fragrant herbs, and tender shrimp, then served with a creamy peanut dipping sauce for the perfect light appetizer or lunch.
Ingredients
- 8 rice paper wrappers, 8.5-inch rounds
- 1 lb large shrimp, peeled, deveined, cooked, and halved lengthwise
- 4 oz rice vermicelli noodles, cooked according to package directions and cooled
- 8 butter lettuce leaves, or romaine, washed and dried
- 1 carrot, peeled and cut into thin matchsticks
- 1/2 English cucumber, seeded and cut into thin matchsticks
- 1/2 cup fresh mint leaves, loosely packed
- 1/2 cup fresh cilantro leaves, loosely packed
- 1/4 cup creamy peanut butter, for the dipping sauce
- 2 tbsp hoisin sauce
- 1 tbsp fresh lime juice, plus more to taste
- 2 tbsp warm water, to thin the sauce as needed
- 1 clove garlic, minced
Instruction
If your shrimp is not already cooked, bring a pot of salted water to a boil, add the shrimp, and cook for 2 to 3 minutes until pink and opaque. Drain, rinse under cold water, and pat dry, then slice each shrimp in half lengthwise.
Cook the rice vermicelli noodles according to the package instructions, then drain and rinse under cold water to stop the cooking and prevent sticking.
Prepare all of your vegetables and herbs. Julienne the carrot and cucumber into thin matchsticks, wash and dry the lettuce leaves, and pick the mint and cilantro leaves.
Make the peanut dipping sauce by whisking together the peanut butter, hoisin sauce, lime juice, minced garlic, and warm water in a small bowl until smooth, adding more water as needed to reach a dippable consistency.
Fill a wide, shallow dish with warm water. Working with one sheet at a time, dip a rice paper wrapper into the water for about 10 seconds until just pliable, then lay it flat on a clean, damp surface.
Place a lettuce leaf on the lower third of the wrapper, then layer on a small handful of vermicelli, 2 to 3 shrimp halves, a few carrot and cucumber matchsticks, and a few mint and cilantro leaves.
Fold the bottom edge of the wrapper up over the filling, fold in the sides like an envelope, then roll tightly away from you to form a snug cylinder.
Place the finished roll on a plate covered with a damp paper towel and repeat with the remaining wrappers and filling until all rolls are assembled.
Serve immediately with the peanut dipping sauce, slicing each roll in half on a diagonal if desired for an extra pretty presentation.
Equipment
- Wide, shallow dish or pie plate
- Sharp chef's knife
- Cutting board
- Small mixing bowl
- Whisk or fork
- Medium pot for noodles and shrimp
- Clean kitchen towels
Notes
Serving, Storing, and Mixing It Up
Serve these rolls with the peanut dipping sauce, or pair them with a classic Vietnamese style sauce made from fish sauce, lime, sugar, and chili for something with more punch.
If you're prepping ahead, you can cook the shrimp, noodles, and vegetables up to a day in advance and store them separately in the fridge. The rolls themselves are best assembled close to serving time, but if you need to make them a couple of hours ahead, arrange them in a single layer on a plate, cover with a barely damp paper towel, and wrap tightly with plastic so they don't dry out or stick together.
Feeling adventurous? Swap the shrimp for shredded cooked chicken, crispy tofu, or even thin strips of cooked egg for a twist that leans more toward Yummy Asian Food brunch territory. However you fill them, this Spring Roll Recipe is endlessly forgiving and endlessly delicious, whether you're making it for a quick lunch or a full spread alongside your favorite Sushi Recipes.
