These Vietnamese shrimp rice paper rolls are a fresh, delicious lunch option that combines crisp vegetables, tender shrimp, and soft rice papers.
They’re served with a flavorful peanut dipping sauce that adds a creamy, slightly sweet, and savory touch to each bite.
This recipe is easy to prepare and allows for customization with your favorite fresh herbs and veggies.
Why You’ll Love This Recipe
- Using cooked shrimp ensures food safety and adds protein to the fresh veggies.
- Soaking rice paper just until pliable helps prevent tearing and makes rolling easier.
- The peanut dipping sauce is easy to make and balances the light rolls with a rich flavor.
- This recipe is a no-cook or minimal-cook preparation (except shrimp boiling) ideal for quick, healthy lunches.
Vietnamese Shrimp Rice Paper Rolls with Peanut Dipping Sauce
Fresh and light Vietnamese shrimp rice paper rolls are perfect for a healthy lunch. Served with a creamy peanut dipping sauce for a satisfying flavor.
- Prep time
- 20 minutes
- Cook time
- 5 minutes
- Servings
- 4
- Yield
- 8 rice paper rolls
Ingredients
- 8 oz (225 g) raw shrimp, peeled and deveined
- 1 package rice paper wrappers (about 8 sheets), 8.5 inch (22 cm) diameter
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh shredded lettuce or butter lettuce
- 1/2 cup cooked vermicelli rice noodles (optional)
- For the peanut dipping sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/4 cup warm water
- 1/4 teaspoon chili garlic sauce (optional)
Instructions
- Cook the Shrimp Bring a pot of water to a boil. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes. Drain and immediately transfer to an ice bath to stop cooking and retain tenderness. Once cooled, pat dry and slice each shrimp in half lengthwise. Shrimp should reach an internal temperature of 145°F (63°C) for safe consumption.
- Prepare the Rice Paper and Fillings Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 5 seconds or until just pliable but not too soft. Lay it flat on a clean surface or cutting board.
- Assemble the Rolls On the lower third of the rice paper, lay a small handful of lettuce, a few pieces of carrot and cucumber, a small amount of vermicelli noodles if using, a couple of mint and cilantro leaves, and 3-4 pieces of shrimp (cut side up for presentation). Fold the sides inward, then roll tightly from the bottom up to enclose the filling completely. Repeat with remaining wrappers and ingredients.
- Make the Peanut Dipping Sauce In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, and chili garlic sauce if using. Gradually add warm water until the sauce reaches a smooth, dippable consistency.
- Serve Arrange the rolls on a platter and serve with the peanut dipping sauce for dipping.
Helpful Tips
- Use fresh, high-quality shrimp and ensure they are fully cooked to an internal temperature of 145°F (63°C) to guarantee food safety.
- Don’t soak the rice paper too long or rolls will tear easily; just soften them enough to roll.
- If you like, customize the fillings with sliced avocado, bell peppers, or bean sprouts.
- Serve immediately for best freshness or cover with a damp cloth and refrigerate up to 2 hours before serving.
Storage and Make-Ahead
Store leftover rolls in an airtight container lined with damp paper towels to prevent drying out; consume within 24 hours for best texture.
Keep peanut sauce in a separate airtight container in the refrigerator for up to 3 days.
Avoid freezing rice paper rolls as the texture will deteriorate.
Frequently Asked Questions
Can I make these rice paper rolls ahead of time?
Yes, you can prepare the rolls up to 2 hours ahead and store them covered with a damp cloth in the refrigerator, but they are best enjoyed fresh.
What can I substitute for shrimp?
You can use cooked shredded chicken, tofu, or cooked crab meat as alternative protein fillings.
Are rice paper rolls gluten-free?
Yes, rice paper wrappers are typically gluten-free, but always check the packaging to confirm.
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