Shrimp Rice Paper Rolls
Shrimp Rice Paper Rolls are a fresh and versatile appetizer or side, or a light lunch. Succulent shrimp and cool, crisp veggies are tossed in a simple sauce and rolled up in rice paper wrappers. Serve with extra soy sauce or tamari, or even sweet chili sauce for dipping, and these easy rice paper rolls pack a ton of flavor and texture. Make this healthy rice paper rolls recipe ahead of time for everyone to snack on at a party as gluten free appetizers, or set out a bunch of wrappers and fillings and create a DIY buffet of Shrimp Spring Rolls.
Easy Rice Paper Rolls with Shrimp
Guest post from Simple Healthyish originally published on July 23, 2015.
Years ago, I was introduced to a Vietnamese restaurant in San Francisco. This place was special for their 7-course beef and I heard some people claimed that it’s a carnivore’s dream. They offer 7 mouthwatering courses of beef, ranging from raw, perfectly grilled, bundled and fondued, everything that will make you salivate for more and more.
Each course is beautifully presented and the whole experience is quite interactive, as some courses require you to fondue and grill your own meat. Rice paper sheets and a plate stacked with fresh lettuce, bean sprouts, sliced cucumbers, pickled carrots and daikon, mint and basil are provided, so you can create your own spring rolls to enjoy with the flavorful grilled meats.
I’m sad to announce that this place has now closed. But that’s how I got the idea for this post. Last week, I was reminiscing my visit there and longing for their rice paper rolls and thought of making my own. This is actually a good dinner party idea, because you can let everybody make their own spring roll combination and then everyone will stay longer and enjoy themselves. However, in this case I used shrimp instead of beef. The crunchiness of lettuce and the freshness of shrimp make these rice paper rolls a happy meal at home.
What Do You Need to Make Shrimp Rice Paper Rolls?
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- Obviously first you need the sheets of rice paper. Rice paper wrappers are sold in packages and can be round or square. Typically for rolls like this you would use the round ones. They are hard like a thin sheet of plastic and you soak them briefly in warm water to make them pliable.
- Kaffir lime leaves are a common ingredient in Southeast Asian dishes, and can be found in many grocery stores or Asian markets. Fresh kaffir lime leaves are even available on Amazon, but in a pinch you could substitute bay leaves, lime zest, or a combination of both.
- Shrimp, carrots, cucumbers, fresh mint, and Boston or Bibb lettuce are the main components of the filling. You could add in some jalapenos for a kick.
- The shrimp and veggies are tossed in a simple sauce of lime juice, fish sauce, and soy sauce. If you need to make these gluten free, be sure to use tamari or even coconut aminos.
- You can double the sauce or just use some extra soy sauce or tamari or even chili sauce for dipping the shrimp rice paper rolls.
How to Make Rice Paper Rolls with Shrimp…
- First lightly saute some minced shallots, then add in the kaffir lime leaves and shrimp and cook for a couple minutes until the shrimp are pink and cooked through. Let cool.
- Julienne the cucumbers and carrots, then toss with the shrimp in a mixture of soy sauce (or tamari), fish sauce, and lime juice.
- Fill a shallow dish with warm water and soak one rice paper sheet for about 30 seconds.
- Place on you work surface and top with one leaf of lettuce, mint leaves, carrots and cucumbers, and shrimp, plus any other fillings you might like.
- Roll up to enclose the fillings.
- Serve with soy sauce, tamari, or chili sauce for dipping.
If you like these Shrimp Rice Paper Rolls, you might also enjoy these recipes…
- Honey Walnut Blue Cheese Shrimp with Sweet Potato Noodles
- Buffalo Chicken Spring Rolls
- Beef and Broccoli Lettuce Wraps
- Fruity Grilled Shrimp Salad
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Shrimp Rice Paper Rolls Recipe
No need to be intimidated. Making shrimp spring rolls at home is totally doable. This easy rice paper rolls recipe requires nothing more than sauteeing some shrimp and tossing with veggies in a simple sauce before you roll it all up in a rice paper wrapper. Whether you devour them yourself for lunch, serve them as a side to your favorite stir fried beef and broccoli, or set out a platter as a party appetizer.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Shrimp Rice Paper Rolls
- 1 Tablespoon sesame oil
- 1 large shallot, minced
- 3 kaffir lime leaves
- 12 oz raw shrimp, peeled, deveined, tail-off
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/3 cup fresh mint
- 1 small head Bibb or leaf lettuce
- 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce (be sure to use gluten free soy sauce or tamari, if needed)
- 1 Tablespoon lime juice
- 12 medium rice paper wrappers
- Heat the oil in a pan over medium heat. Add the shallot and cook for 1 minute.
- Add the kaffir lime leaves and shrimp, and cook until the shrimp are cooked through, about 3 minutes. Set aside.
- When cool, combine the shrimp with cucumber, carrot, mint, fish sauce, soy sauce (or tamari), and lime juice.
- Place a rice paper wrapper in a bowl of warm water for 30 seconds or until soft and pliable. Remove and pat dry.
- Place one leaf lettuce on the center of the ice paper wrapper as a base.
- Add the shrimp mixture and roll over one side to enclose the filling.
- Serve with soy sauce or sweet chili sauce in small bowls for dipping.
Enjoy these Shrimp Rice Paper Rolls!