Vietnamese Rice Paper Shrimp Rolls
User Reviews
5.0
45 reviews
Excellent
-
Total Time
20 mins
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Servings
15 rolls
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Course
Side Dish, Main Course
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Cuisine
Vietnamese
Vietnamese Rice Paper Shrimp Rolls
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These fresh and healthy Vietnamese Rice Paper Shrimp Rolls are so easy to make! They're accompanied by my go-to creamy peanut sauce.
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Ingredients
Rice Paper Shrimp Rolls
- 15 sheets of round rice paper 22cm/8.5"
- 55 small shrimp cooked (3 shrimps per roll, two bags of shrimp from OceanPrime)
- 1 pack of dried vermicelli noodles
- 15 portioned lettuce leaves
Peanut Sauce
- ½ cup smooth peanut butter
- 1 tbsp sugar
- 4 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 small garlic cloves minced
- 2 tbsp lime juice
Instructions
- Cook the shrimp and noodles (I cooked it by placing them in boiled water)
- Get a large bowl and fill with warm water. Place your rice paper into the water to soak until they're soft.
- Place three shrimps, a leaf of lettuce, and your noodles onto your rice paper and roll them up as pictured above (sides first then roll in from the bottom).
- For the dipping sauce, start with 2 tbsp of water and add in all the peanut sauce ingredients. As you mix, add additional water until the consistency is just a bit thicker than ketchup.
Notes
- Avoid iceberg lettuce as the leaves are stiffer and more difficult to roll
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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