Description
These fresh and vibrant rice paper rolls are packed with colorful vegetables, shrimp, and herbs, wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, they make for a light, healthy, and flavorful appetizer or snack that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Roll Ingredients
- 8 pieces rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise
- 1 cup rice noodles, cooked and cooled
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell pepper, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- As needed, lettuce leaves for wrapping (optional)
Peanut Dipping Sauce
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin the sauce)
Instructions
- Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth. Gradually add water, one tablespoon at a time, until the sauce reaches your desired consistency. Set aside.
- Soften the rice paper wrappers: Fill a large mixing bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Carefully remove it and place it flat on a clean plate or cutting board.
- Assemble the rolls: If using, lay a small amount of lettuce on the bottom half of the softened rice paper. On top of the lettuce, layer a small portion of rice noodles, shredded carrots, julienned cucumber, bell pepper, shrimp halves, fresh mint, and fresh cilantro.
- Roll the rice paper: Fold the sides of the rice paper inward, then tightly roll it from the bottom up, carefully tucking in the fillings so the roll is compact and secure. Repeat this process with the remaining wrappers and fillings.
- Serve: Arrange the rice paper rolls on a serving platter and serve alongside the prepared peanut dipping sauce for dipping.
Notes
- For a vegetarian version, omit the shrimp and add extra tofu or mushrooms.
- Use warm water to soften the rice paper; cold water will make them harder to roll.
- Rice paper rolls are best eaten fresh but can be stored covered in the refrigerator for up to 4 hours.
- If rolls stick together, separate them with parchment paper when storing.
- Adjust the amount of water in the dipping sauce to get the perfect consistency for dipping or drizzling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook assembly with soaking and rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll with sauce (approx. 100g)
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: rice paper rolls, Vietnamese spring rolls, shrimp rice paper rolls, fresh spring rolls, peanut dipping sauce, healthy appetizer
