These Shrimp Rice Paper Rolls are fresh and fun to eat! Stuffed with juicy shrimp, crisp veggies, and wrapped in soft rice paper, they’re perfect for a light meal or snack.
Making them is like a mini art project—just roll, wrap, and enjoy! I love dipping them in peanut sauce for that extra yummy touch. Who can resist that? 🥢
Key Ingredients & Substitutions
Rice Paper Wrappers: These thin wrappers are essential for making spring rolls. If you can’t find rice paper, you could try using lettuce leaves for a low-carb option, but it will change the texture.
Shrimp: I used cooked shrimp for convenience. If you prefer plant-based, tofu or even cooked chicken can be good substitutes. For a more adventurous twist, try crab or smoked salmon!
Vegetables: The mix of purple cabbage, cucumber, carrot, and red bell pepper adds crunch and color. If you’re out of any, feel free to use other veggies like bell peppers or radishes. Spinach works great, too!
Peanut Butter: Creamy peanut butter gives a rich flavor to the dipping sauce. For a nut-free option, sunflower seed butter or tahini works well. Just be prepared for a slightly different taste!
How to Get the Perfect Texture When Assembling Rice Paper Rolls?
Getting the rice paper wrappers just right can be tricky. You want them soft enough to roll but not too flimsy. Here’s how to do it:
- Use warm water for soaking the wrappers.
- Dip each wrapper for about 10-15 seconds. If they start to feel too sticky, carefully remove them and lay them flat.
- Layer your fillings about a third of the way from the bottom, keeping it moderate so you can roll them up snugly.
- Practice makes perfect! The first few might be messy, but they’ll still taste great!
Enjoy your fresh rolls! They’re not only a delicious option but also a fun one to make together with family or friends.
How to Make Shrimp Rice Paper Rolls with Peanut Dipping Sauce
Ingredients You’ll Need:
For the Rolls:
- 12 rice paper wrappers (8-inch)
- 12 cooked shrimp, halved lengthwise
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded purple cabbage
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 red bell pepper, julienned
- A handful of fresh cilantro leaves
- Lettuce leaves (optional)
For the Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1/4 cup warm water (adjust for consistency)
- Crushed peanuts for garnish
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare. You’ll spend approximately 15 minutes prepping your ingredients and another 15 minutes assembling the rolls and making the peanut dipping sauce. Perfect for a light appetizer or healthy meal!
Step-by-Step Instructions:
1. Prepare Ingredients:
Start by cooking your vermicelli rice noodles according to the package instructions. Once they’re cooked, drain and set them aside. If your shrimp are not cooked, peel, devein, and boil them until they turn pink and opaque. Don’t forget to halve each shrimp lengthwise. Next, prepare your vegetables: julienne the cucumber, carrot, and red bell pepper, and shred the purple cabbage. Everything should be nice and ready for assembling!
2. Make the Peanut Sauce:
In a mixing bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, and honey. Use a whisk to mix everything until it’s smooth and creamy. Gradually add warm water to the mixture, whisking as you go until it reaches the desired pourable consistency. Finally, sprinkle some crushed peanuts on top for an extra crunch and set the sauce aside.
3. Assemble the Rolls:
Take a large shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes soft but still slightly firm. Quickly lay it flat on a clean surface. Now, about one-third from the bottom of the wrapper, add a small handful of the prepared noodles. Place 2 halves of shrimp on top of the noodles, followed by a small amount of shredded cabbage, cucumber, carrot, red pepper, and a few fresh cilantro leaves. To roll, first, fold the bottom of the rice paper over the filling, then fold the sides snugly, and roll it upward tightly to enclose the filling. Repeat this process with the remaining wrappers and ingredients until all the rolls are made!
4. Serve:
Carefully arrange the finished rolls on a serving platter. Serve them with the delicious peanut dipping sauce on the side. Enjoy this fresh, vibrant, and healthy appetizer or light meal with friends and family!
Can I Use Fresh Shrimp Instead of Cooked?
Absolutely! If using fresh shrimp, make sure to peel and devein them first, then boil until they turn pink and opaque, which usually takes about 3-5 minutes, depending on size.
What If I Can’t Find Rice Paper Wrappers?
No problem! If rice paper wraps are unavailable, you can substitute with lettuce leaves for a fresh option. Just keep in mind the texture and presentation will vary.
How to Store Leftover Rolls?
For any leftover rolls, store them in an airtight container in the refrigerator for up to 2 days. To keep them fresh, add a damp paper towel inside the container to prevent the wrappers from drying out.
Can I Make the Peanut Sauce Ahead of Time?
Yes! The peanut dipping sauce can be made in advance and stored in the refrigerator for up to a week. Just give it a quick stir or whisk before serving, as it might thicken when stored.