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Shrimp Rolls Rice Paper - Image 2

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.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Vietnamese
Ingredients Equipment Method Notes

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

Equipment

  • Large pot for boiling shrimp
  • Shallow dish for soaking rice paper
  • Cutting board and sharp knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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