These Shrimp Rice Paper Rolls are fresh, crunchy, and packed with yummy flavors! They feature tasty shrimp, crisp veggies, and are wrapped in soft rice paper.
Making these rolls is super fun! They’re perfect for a snack or a light meal. I can’t resist dipping them in a tasty sauce—it’s the best part! 🥢
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this recipe, but if you’re looking for a different protein, try sliced chicken, tofu, or even cooked crab. You can also use frozen shrimp; just thaw them properly before cooking.
Rice Paper Wrappers: These are essential for the rolls. If rice paper wraps are hard to find, you can use lettuce leaves for a low-carb alternative or corn tortillas if you’re not concerned about gluten.
Vegetables: Purple cabbage, carrots, cucumber, and avocado bring crunch and color. Feel free to substitute with other veggies like bell peppers, bean sprouts, or radishes based on what you have at home.
Peanut Butter: Creamy is ideal for the sauce, but if you have a nut allergy, sunflower seed butter or tahini can work as a tasty alternative. Adjust sweetness with more or less maple syrup or honey according to your taste.
How Do I Make Rice Paper Rolls Without Them Breaking?
Rolling rice paper can be tricky! Here’s how to avoid tears and cracks:
- Soak the rice paper quickly in warm water—10-15 seconds is enough. It should be soft but not completely limp.
- Don’t overfill the rolls! A small amount of filling lets you roll them tightly without bursting.
- Be gentle as you roll. Start from the bottom, folding in the sides as you go. Keep it snug but not too tight.
Practice makes perfect! If they break, don’t worry; they will still taste amazing.
How to Make Shrimp Rice Paper Rolls with Peanut Dipping Sauce
Ingredients You’ll Need:
For The Shrimp Rice Paper Rolls:
- 12 large shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cucumber, cut into thin strips
- 1 ripe avocado, sliced or cubed
- Fresh cilantro leaves
- Cooked rice vermicelli noodles (optional, about 1 cup cooked)
- Lime wedges (for serving)
- Chili powder or paprika (optional, for sprinkling on shrimp)
For The Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons maple syrup or honey (adjust sweetness)
- 1 garlic clove, minced
- 1/4-1/2 cup warm water (to thin sauce to desired consistency)
- Chopped peanuts for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare. The shrimp cooks quickly—only about 2-3 minutes—and the rest is just chopping and assembling. Don’t forget to give yourself a few extra minutes if you’re making the sauce from scratch!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by boiling a pot of water. Once it’s boiling, add the shrimp and cook until they’re pink and opaque, which should take about 2-3 minutes. Once done, drain the shrimp and rinse them under cold water to stop the cooking process. If you want some extra flavor on your shrimp, sprinkle them with chili powder or paprika.
2. Prepare the Vegetables:
While the shrimp are cooking, you can prep your veggies! Julienne the carrots and cucumber, shred the purple cabbage, slice the avocado, and wash the cilantro leaves. If you’re using rice vermicelli, cook it according to the package instructions, then rinse it in cold water and drain it.
3. Make the Peanut Sauce:
In a medium bowl, whisk together the creamy peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, maple syrup, and minced garlic. Gradually add warm water, whisking until the sauce is smooth and has your desired dippable consistency. Taste it and adjust the flavors if you want to. Don’t forget to sprinkle chopped peanuts on top for a nice crunch before serving!
4. Assemble the Rolls:
To roll the shrimp rice paper rolls, fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds, just long enough for it to soften but still be slightly firm. Once softened, lay it flat on a clean surface or cutting board.
5. Fill the Wrapper:
Place 3 shrimp lengthwise near the bottom end of the rice paper. On top of the shrimp, layer a handful of shredded cabbage, julienned carrots, cucumber strips, slices of avocado, and fresh cilantro. Optionally, add a small amount of the cooked rice vermicelli for some extra texture.
6. Roll It Up:
Start by folding the sides of the rice paper inward, then tightly roll it from the bottom up, enclosing the filling. Make sure to keep it snug but not too tight. Repeat this process with the remaining wrappers and ingredients until everything is used up.
7. Serve and Enjoy:
Arrange your beautiful shrimp rice paper rolls on a plate. Serve them with lime wedges and a pile of extra julienned carrots on the side for a refreshing crunch. Don’t forget the peanut dipping sauce for a delightful finishing touch!
8. Dig In!
These fresh, flavorful shrimp rice paper rolls are perfect as a light appetizer or meal. Enjoy the delicious combinations of flavors and textures!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp first. You can do this overnight in the refrigerator or by placing them in a sealed bag and submerging the bag in cold water for a quick thaw. Once thawed, cook them as per the recipe.
How to Store Leftover Rice Paper Rolls?
Store any leftover rice paper rolls in an airtight container in the refrigerator for up to 1 day. To keep them from drying out, you can place a damp paper towel in the container or cover them with plastic wrap. They are best enjoyed fresh, so try to eat them the same day if possible!
What Can I Substitute for Peanut Butter in the Dipping Sauce?
If you or someone you know has a nut allergy, consider using sunflower seed butter or tahini as a substitute. Both will give you a creamy texture and still taste great with the other ingredients in the sauce!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut dipping sauce ahead of time. Just store it in an airtight container in the refrigerator for up to a week. When ready to serve, give it a good stir and add a splash of warm water if it has thickened up too much.
