Vietnamese Rice Paper Shrimp Rolls
User Reviews
5
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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
Description
The recipe uses sheets of round rice paper soaked briefly in warm water until pliable, then filled with three cooked shrimp, portioned lettuce leaves, and cooked vermicelli noodles. The ingredients are rolled tightly by folding in the sides first and rolling from the bottom up to create neat rolls.
The peanut dipping sauce blends smooth peanut butter with sugar, hoisin sauce, soy sauce, minced garlic, and lime juice. Water is added incrementally to achieve a sauce slightly thicker than ketchup, offering a creamy, sweet, salty, and tangy contrast to the fresh rolls.
This dish is served fresh as an appetizer or light meal. The texture contrasts the tender shrimp and soft noodles with the slight chewiness of the rice paper wrapper.
Avoid using iceberg lettuce since its stiff leaves make rolling difficult; instead, opt for softer lettuce varieties to aid rolling and eating experience.
Ingredients
Rice Paper Shrimp Rolls
- 15 rice paper 22cm/8.5", sheets of round shape
- 55 Shrimp cooked (3 shrimps per roll, two bags of shrimp from OceanPrime, small
- 1 vermicelli noodles dried, pack of
- 15 lettuce portioned leaves
Peanut Sauce
- ½ cup peanut butter smooth
- 1 tbsp sugar
- 4 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 garlic minced, small cloves
- 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
- Use softer lettuce leaves rather than iceberg to make rolling easier and to prevent tearing of rice paper wrappers.
- Adjust peanut sauce with water carefully to achieve a consistency just thicker than ketchup.
- Ensure shrimp are cooked before assembling rolls.
User Reviews
Overall Rating
5
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