Shrimp Rice Paper Rolls

Shrimp Rice Paper Rolls are a healthy meal or appetizer that can be customized with your favorite fillings and paired with a creamy peanut sauce.

Reader Geraldine Says: “Easy peasy. Wonderful, delicious meal anytime, especially on a hot day. Thanks!” ★★★★★

Rice Paper Rolls may look intimidating to make, but with a few tips and some practice, you can be a pro!

These shrimp rice paper rolls are actually easier to make than Fried Spring Rolls, and bonus are healthier too.

I still love fried spring rolls for special occasions or parties, but Rice paper rolls are perfect for a light meal, especially when it’s hot outside and you want something cool and fresh.

Rice Paper Wrappers

You’ll need to get rice paper wrappers or spring roll skins. I have been able to find these at a few local grocery stores, but you can definitely find them at an Asian Grocery store.

The wrappers need to be rehydrated with some water. I initially wrote that you needed warm water to soften the rice paper, but after many attempts, room temperature water works best!

The key to preventing the rice papers from breaking apart is to quickly rehydrate them just until they get wet and don’t be tempted to leave the wrapper in the water too long.

Filling Ingredients

For these Shrimp Rice Paper Rolls, I used cooked shrimp, lettuce, sliced cucumbers, shredded carrots, green onion, and Thai Basil.

You can make these meatless, by omitting the shrimp or adding crispy tofu to the rolls. I’ve also made them with rotisserie chicken and grilled meat.

Other options can be cooked rice noodles, shredded cabbage, edamame, and even fresh fruit for a sweet/savory version. Get as creative as you want with these rice paper rolls.

How to Make Rice Paper Rolls

Have your protein and vegetables prepped and ready to go before you start rolling the rice paper rolls. I also make the dipping sauce first so it’s ready when the rolls are done.

If you are a visual learner, watch the video in the recipe card to see how to roll.

Dip the rice paper into the water, just until all the areas are wet, then remove and place on a cutting board. It will still feel stiff at this point.

Place all your filling ingredients towards the bottom of the wrapper. I like to place the veggies first then the shrimp after the first roll. But it’s not necessary.

Carefully roll the bottom over the filling ingredients and then the sides. Keep rolling tightly all the way up to create a seal.

They don’t need to look perfect, but once you practice it will get easier 🙂

Peanut Dipping Sauce

My absolutely favorite part of rice paper rolls is the dipping sauce. This is the same sauce I use for my Thai Chicken Lettuce Wraps. It’s so good I even use it as a dip for veggies!

These are the add-ins for the Peanut sauce along with substitutions.

Creamy Peanut Butter– Substitute with any nut butter or Sun butter for a nut-free version. If your peanut butter was refrigerated, then you’ll need to warm it in a microwave safe dish for about 15 seconds to get it softened.

Honey– Substitute with Agave syrup or granulated sugar.

Rice Vinegar– Substitute with apple cider, regular vinegar, or fresh lime/lemon juice.

Fish Sauce– Substitute with soy sauce or liquid aminos.

Sriracha Sauce– Substitute with your favorite hot sauce or omit for no spice.

Rice Paper Rolls are best eaten immediately after making them. If I need to make a large quantity, then I will have all my ingredients prepped and sauce made first.

The rolls will stick together if you stack them. To prevent this, try weaving a piece of plastic wrap in between each roll and place in a large dish.

More Thai Appetizer

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