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Rice Paper Rolls

Shrimp Rice Paper Rolls Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 (makes 8 rolls)
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8–10 round rice paper wrappers
  • ½ lb cooked shrimp, peeled, tails removed, sliced in half lengthwise
  • 2 oz vermicelli noodles, cooked and cooled
  • 6–8 butter lettuce leaves, torn
  • 1 cucumber, cut into thin matchsticks
  • 1 carrot, peeled and julienned
  • Handful fresh mint leaves
  • Handful fresh cilantro leaves
  • ¼ cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 2–3 tbsp warm water
  • 1 tsp sriracha (optional)

Method
 

  1. Whisk peanut butter, hoisin sauce, lime juice, sriracha, and 2 tbsp warm water until smooth. Thin with remaining 1 tbsp water if needed.
  2. Fill a shallow bowl with warm water. Dip one rice paper wrapper for about 5 seconds until pliable but still slightly firm, then lay it on a damp cutting board.
  3. On the lower third of the wrapper, layer a piece of lettuce, a small bundle of vermicelli, a few cucumber and carrot sticks, 2–3 shrimp halves cut-side up, and several herb leaves.
  4. Fold the bottom edge over the filling, fold in both sides, then roll tightly away from you to seal.
  5. Place seam side down on a plate. Repeat with remaining wrappers and fillings, then serve right away with the peanut sauce.

Notes

Rice paper rolls are best eaten immediately. If you need to hold them for a couple hours, wrap each one tightly in plastic wrap and refrigerate, then serve cold. The wrappers will firm up but still taste great.