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5.0 from 45 votes

Vietnamese Rice Paper Shrimp Rolls

These fresh and healthy Vietnamese Rice Paper Shrimp Rolls are so easy to make! They're accompanied by my go-to creamy peanut sauce.

Total Time
20 mins
Servings: 15 rolls
Course: Side Dish , Main Course
Cuisine: Vietnamese

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

    Cup of Yum
  1. Cook the shrimp and noodles (I cooked it by placing them in boiled water)
  2. Get a large bowl and fill with warm water. Place your rice paper into the water to soak until they're soft.
  3. 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).
  4. 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