Shrimp Rice Paper Rolls

Shrimp Rice Paper Rolls are a light, refreshing meal or appetizer filled with crisp vegetables, tender shrimp, and fresh herbs, then served with a creamy peanut dipping sauce. They’re easy to customize with your favorite fillings and perfect for warm-weather lunches, parties, or healthy weeknight dinners.

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

These fresh rolls may look difficult to make, but they’re surprisingly simple once you’ve rolled a few. They’re one of my favorite alternatives to Fried Spring Rolls when I’m craving something lighter, and the homemade peanut sauce is so good you’ll want to use it for vegetables, salads, and wraps too.

Ingredient Notes

These fresh rolls are easy to customize with whatever vegetables and protein you have on hand.

• Rice paper wrappers: These are sometimes labeled as spring roll skins or rice paper wrappers and can be found in the Asian aisle of many grocery stores or at Asian markets. Soften them in room-temperature water until just pliable, as soaking them too long can make them tear more easily.
• Cooked shrimp: Medium or large shrimp work well. You can also substitute shredded chicken, grilled meat, crispy tofu, or omit the protein altogether.
• Lettuce: Adds fresh crunch. Butter lettuce, romaine, or leaf lettuce all work well.
• Cucumber: Thinly sliced cucumber adds a cool, crisp texture.
• Carrots: Shredded carrots add color and sweetness.
• Green onions: Provide a mild onion flavor.
• Thai basil: Adds authentic flavor, but regular basil or fresh mint are delicious alternatives.

Peanut Dipping Sauce

The creamy peanut sauce is just as important as the rolls themselves.

• Creamy Peanut Butter: Any smooth peanut butter works. Sunflower seed butter is a great nut-free alternative.
• Honey: Sweetens the sauce. Agave or sugar can also be used.
• Rice Vinegar: Adds brightness. Apple cider vinegar or fresh lime juice are good substitutes.
• Fish Sauce: Adds savory depth. Soy sauce or liquid aminos work well instead.
• Sriracha Sauce: Adds heat. Adjust the amount or omit it for a milder sauce.

Tips and Notes

• Prep everything first. Have all of the fillings and dipping sauce ready before softening the wrappers.
• Don’t oversoak the wrappers. Dip them briefly in room-temperature water—they’ll continue softening as you assemble the rolls.
• Don’t overfill. Using too much filling makes the rolls harder to seal.
• Roll tightly. A snug roll helps keep the filling together and makes the rolls easier to eat.
• Keep finished rolls separated. They can stick together, so place plastic wrap or parchment paper between them if making several ahead.

How to Make Shrimp Rice Paper Rolls

1. Prepare the vegetables, shrimp, and peanut sauce before you begin assembling the rolls. Briefly dip one rice paper wrapper into room-temperature water, then place it on a clean work surface.
2. Arrange the filling near the bottom of the wrapper, fold in the sides, and roll tightly until sealed. Repeat with the remaining ingredients and serve immediately with the peanut dipping sauce.

Serving and Storage

They’re best enjoyed fresh while the wrappers are soft and tender. Serve them with the peanut dipping sauce as a light lunch, appetizer, or healthy snack.

If you need to prepare them in advance, keep the rolls separated with plastic wrap or parchment paper and store them in an airtight container in the refrigerator for up to 1 day. The wrappers may firm up slightly as they chill.

Shrimp Rice Paper Rolls FAQs

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