Get ready to embark on a culinary journey that will revolutionize your home cooking experience! These vibrant and fresh Shrimp Rice Paper Rolls are not just a meal, they're an explosion of flavors and textures that will make your mouth water. Imagine delicate rice paper wrapped around succulent shrimp, crisp vegetables, and fragrant herbs, paired with a rich, creamy dipping sauce that will have your guests begging for the recipe. Whether you're a seasoned home chef or a curious foodie, these Vietnamese-inspired rolls are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 8 rice paper wrappers
- 1 lb shrimp, cooked and peeled
- 1 cup lettuce, shredded
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- Fresh herbs (mint, cilantro, basil)
- For dipping sauce: 1/4 cup hoisin sauce, 1 tablespoon peanut butter, 1 tablespoon water
Instructions
- Gather all ingredients and prepare your workspace. Ensure that the cooked shrimp is peeled and deveined, the lettuce is shredded, the carrots and cucumber are julienned, and the fresh herbs are washed and ready to use.
- In a shallow dish, fill it with warm water. This will be used to soften the rice paper wrappers. Make sure the water is warm but not boiling.
- Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds, or until it becomes pliable. Be careful not to soak it too long, as it will become too soft and difficult to handle.
- Once the wrapper is softened, lay it flat on a clean cutting board or a plate. Start layering your fillings: place a small amount of shredded lettuce in the center, followed by a few pieces of cooked shrimp, a small handful of julienned carrots, julienned cucumber, and a few fresh herbs.
- To roll the rice paper, fold the sides of the wrapper over the fillings, then roll it tightly from the bottom up to encase the ingredients. Make sure to keep the roll tight but not so tight that it tears the wrapper.
- Repeat the process with the remaining rice paper wrappers and fillings until all ingredients are used up. You should be able to make about 8 rolls.
- To prepare the dipping sauce, in a small bowl, combine the hoisin sauce, peanut butter, and water. Whisk together until smooth. Adjust the consistency by adding more water if needed.
- Once all rolls are prepared, serve them on a platter with the dipping sauce on the side. Enjoy your fresh shrimp rice paper rolls!
Tips
- Water Temperature is Key: Use warm (not hot) water to soften rice paper wrappers. Too hot, and they'll become mushy; too cold, and they won't soften properly.
- Work Quickly: Once the rice paper is softened, work fast to prevent it from sticking to itself or becoming too fragile.
- Don't Overstuff: Less is more when filling rice paper rolls. Overfilling can cause tears and make rolling difficult.
- Keep Ingredients Uniform: Julienne your vegetables to the same size for even distribution and easier rolling.
- Prep Ingredients in Advance: Have all ingredients chopped and ready before you start assembling to make the process smooth and enjoyable.
- Serve Immediately: Rice paper rolls are best enjoyed fresh. If you need to prepare them ahead of time, cover with a damp paper towel and plastic wrap to prevent drying out.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 20g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 150mg
