Description
Fresh and flavorful Vietnamese Rice Paper Shrimp Rolls featuring tender cooked shrimp, crisp vegetables, and fragrant herbs wrapped in delicate rice paper. Served with a creamy peanut hoisin dipping sauce, these rolls make a light, healthy appetizer or snack perfect for warm weather or anytime craving a fresh bite.
Ingredients
Scale
Rolls
- 8 rice paper wrappers
- 16 cooked shrimp, peeled and deveined, tails removed
- 1 cup cooked rice noodles or vermicelli
- 1 cup shredded lettuce or napa cabbage
- 1 medium carrot, julienned
- 1 cucumber, julienned
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves
Dipping Sauce
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1–2 tablespoons warm water (to thin)
- Crushed peanuts for garnish
Instructions
- Prepare the fillings: Have all your ingredients washed, chopped, cooked, and ready to assemble to streamline the rolling process.
- Soften the rice paper: Fill a shallow dish or large plate with warm water. Submerge one rice paper wrapper in the warm water for 10–15 seconds until it softens but remains slightly firm. Carefully lay it flat on a clean surface or damp towel to prevent sticking.
- Assemble the rolls: In the center of the softened wrapper, layer a small amount of rice noodles, shredded lettuce or cabbage, julienned carrot and cucumber, then add the fresh mint, cilantro, and basil leaves. Top these with two shrimp halves (cut lengthwise if large).
- Roll tightly: Fold the sides of the rice paper over the filling to enclose it, then roll upward tightly like a burrito to complete the roll.
- Repeat: Continue soaking wrappers and assembling the remaining rolls with the leftover ingredients.
- Make the dipping sauce: In a small bowl, whisk hoisin sauce, peanut butter, soy sauce, rice vinegar, and warm water until smooth and creamy. Adjust water amount to reach desired consistency.
- Garnish: Sprinkle crushed peanuts on top of the dipping sauce for added texture and flavor.
- Serve: Present the fresh rolls immediately with the dipping sauce on the side for dipping.
Notes
- Substitute shrimp with cooked tofu or grilled chicken to suit dietary preferences or to add variety.
- Keep assembled rolls covered with a damp cloth if prepping in advance to prevent drying out.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Serve immediately for the best freshness and texture; rice paper can become sticky or brittle if left too long.
