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.
Post updated on May 2020 with additional notes and video.
Rice Paper Rolls may look intimidating to make, but with a few tips and some practice, you can be a pro in no time!
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 linked the brand I used below, but the price is much higher on Amazon. 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 and you’ll need a large bowl of warm water. I usually just put the bowl of water in the microwave for a minute to 1:30. You want to water to be warmer than body temperature, but not boiling.
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.
Once the rice paper touches water it will continue to soften as you are making the roll. So if it still feels too stiff, just keep rolling and it will soften in a few seconds.
For these Shrimp Rice Paper Rolls, I used cooked shrimp, lettuce, sliced cucumbers, shredded carrots, green onion, and mint.
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.
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 Sunbutter 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.
Sesame Oil- I use just a little bit for the aroma, but you can omit if you don’t have any.
Sriracha Sauce– Substitute with your favorite hot sauce or omit for no spice.
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Watch how I make Shrimp Rice Paper Rolls Here:
Try these other delicious Thai appetizer recipes:
Did you make this recipe? I’d love for you to leave a star rating and comment below! Thank You!
Shrimp Rice Paper Rolls with Peanut Dipping Sauce
- Large Bowl of Warm Water
- 6 Rice Paper Skins
- 12 Cooked Shrimp
- 6 Lettuce leaves
- 1 Cucumber Sliced into strips
- 1 Carrot Shredded
- 1 Green Onion
- Fresh Mint Leaves
Thai Peanut Dipping Sauce
- ¼ cup Creamy Peanut Butter Or any kind of nut butter
- 1 Tbsp Honey Or Agave syrup or 1 tsp of granulated sugar
- 2 tsp Rice Vinegar Or apple cider, regular vinegar, or fresh lime/lemon juice.
- ½ tsp Fish Sauce or Soy Sauce or Liquid Aminos
- ¼ tsp Sesame Oil Omit if you don't have any.
- 1 Tbsp Sriracha Hot Sauce Or your favorite hot sauce or omit for no spice.
- 2-4 Tbsp Water Add 1 Tbsp at a time until desired consistency is reached.
Peanut Dipping Sauce
- Combine all the ingredients in a bowl for the peanut sauce. If the peanut butter is refrigerated you'll need to microwave it for 15 seconds or so to get it softened. Add water 1 Tbsp at a time and keep whisking until desired consistency is reached. Set aside.
Rice Paper Rolls
- Get a large microwavable bowl filled with water. Microwave for a minute to a minute 30 seconds. The water should be hotter than body temperature, but not boiling.
- Dip rice paper wrapper into water and move around till all sides are wet. When you remove it from the water it should still have some structure to it. The rice paper will soften as you are rolling it.
- Place wet rice paper on a plate or cutting board and your fillings on top. Fold the bottom over and make a tight wrap, then fold the sides in and continue rolling up.
- Rice paper rolls are best eaten immediately, however they can be stored in the fridge if wrapped individually in plastic wrap and placed in an airtight container.