Shrimp Rolls Rice Paper
These Shrimp Rolls Rice Paper are a refreshing and easy-to-make appetizer. Perfect for a light meal or party snack, they combine fresh ingredients with a delightful crunch.
Equipment
- Large pot for boiling shrimp
- Shallow dish for soaking rice paper
- Cutting board and sharp knife
Ingredients
- 12 large shrimp peeled and deveined
- 8 rice paper wrappers
- 1 cup vermicelli noodles cooked and cooled
- 1 carrot julienned
- 1 cucumber julienned
- 1 avocado sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 clove garlic minced
Instructions
- Prepare the shrimp by boiling them in salted water for 2-3 minutes until they turn pink and opaque. Drain and let cool, then slice in half lengthwise.
- Soften the rice paper wrappers by dipping them in warm water for about 10-15 seconds until pliable. Lay them flat on a damp cloth.
- Place a small handful of vermicelli noodles in the center of each wrapper, followed by a few pieces of carrot, cucumber, and avocado. Add 3 shrimp halves, mint, and cilantro.
- Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.
- For the dipping sauce, mix fish sauce, lime juice, sugar, and minced garlic until the sugar dissolves. Serve alongside the rolls.
Notes
Chef's Tips:
• For a vegetarian version, substitute tofu or mushrooms for shrimp
• Avoid over-soaking the rice paper to prevent tearing
• Serve with a side of peanut sauce for added flavor
Food Safety:
• Ensure shrimp are cooked to an internal temperature of 145°F (63°C)
• Store leftovers in the refrigerator and consume within 24 hours