Shrimp Rice Paper Rolls Recipe With Easy Peanut Sauce
Savor the taste of fresh shrimp, crisp veggies, and aromatic herbs in our Shrimp Rice Paper Rolls. Easy to make and visually stunning, these rolls promise a burst of flavors for a light and healthy meal.
Servings: 12 rice paper rolls
Calories: 84kcal
Ingredients
FOR RICE PAPER ROLLS
- 4 ounces rice noodles
- 36 raw shrimps
- 12 rice paper sheets
- 1 ½ cups shredded purple cabbage
- 1 ½ cups bean sprouts
- 1 ½ cups shredded carrots
- 12 butter lettuce leaves
- Cilantro
FOR PEANUT SAUCE
- ⅔ cups crunchy peanut butter
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup honey
- 2 tbsp sesame oil
- 1 tsp garlic powder
- ¼ cup water - thin out as needed
Instructions
- Cook the shrimp and rice vermicelli noodles according to package instructions. Ensure all vegetables and herbs are washed, sliced, and ready for assembly.
- Fill a shallow dish with warm water. One at a time, dip each sheet of rice paper into the water for about 10-15 seconds until it softens. Place it on a clean, small damp towel.
- On the softened rice paper, arrange the pieces of shrimp at the bottom. Add a small handful of cilantro, followed by red cabbage, bean sprouts, grated carrot, rice vermicelli noodles, and the leaf lettuce.
- Gently fold the sides of the rice paper inwards and roll it up tightly from the bottom, sealing the edges. Repeat for each roll.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic powder and water until well combined. Adjust the ingredients to achieve your desired taste.
- Arrange the Shrimp Rice Paper Rolls on a plate and serve with the flavorful dipping sauce. Garnish with crushed peanuts for an extra crunch.
Nutrition
Serving: 1g | Calories: 84kcal | Carbohydrates: 16g | Protein: 4g | Cholesterol: 23mg | Sodium: 117mg | Fiber: 1g | Sugar: 2g