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.
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.
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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.
The Filling
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.
Watch the YouTube Video
Try these other delicious Thai appetizer recipes:
Thai Fried Spring Rolls, Thai Chicken Satay, Thai Chicken Lettuce Wraps
Shrimp Rice Paper Rolls with Peanut Dipping Sauce Recipe
Ingredients
- 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 tablespoon Honey Or Agave syrup or 1 teaspoon of granulated sugar
- 2 teaspoon Rice Vinegar Or apple cider, regular vinegar, or fresh lime/lemon juice.
- ½ teaspoon Fish Sauce or Soy Sauce or Liquid Aminos
- ¼ teaspoon Sesame Oil Omit if you don't have any.
- 1 tablespoon Sriracha Hot Sauce Or your favorite hot sauce or omit for no spice.
- 2-4 tablespoon Water Add 1 tablespoon at a time until desired consistency is reached.
Instructions
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 tablespoon 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.
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
rosemary | a hint of rosemary says
These look so good!! I'm thinking that my gluten-free family members would love these. Thanks for the inspiration!
Renee says
Thanks so much Rosemary! Yes, these are a great GF alternative to wraps 🙂 Enjoy!
Marilou Thompson says
I made this! Added cut up chicken since I had some. I did make the peanut sauce and unfortunately It didn’t taste as good as it looks! This was probably the only one of your recipes where I wouldn’t make the peanut sauce again:/
Renee says
I appreciate the feed back, Marilou. I've noticed different brands of peanut butter can have different consistency. If it wasn't as smooth I would recommend adding more water and microwave for about 20 seconds, or put it in a skillet over low heat. You also have to whisky it really good to get everything incorporated. Hope that helps!