Easy Rice Paper Rolls
on Sep 18, 2022, Updated Oct 12, 2023
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Enjoy shrimp and fresh veggies enrobed in rice paper and dipped in a tangy peanut sauce when you try these delicious rice paper rolls. Whether you serve them as an appetizer or enjoy them for lunch, rice paper rolls always hit the spot.
What Are Rice Paper Rolls?
Rice paper rolls are thin, translucent wrappers made from rice, water and salt. They have a slightly chewy texture which pairs well with Vietnamese peanut dipping sauce and a crunchy vegetable filling.
Ingredients You’ll Need
- smooth peanut butter
- milk
- white vinegar
- Hoisin Sauce
- garlic
- crushed chili
- dried vermicelli noodles
- shrimp
- lettuce leaves
- bean sprouts
- round rice paper
- mint leaves
(Note: Full recipe is at the bottom of the post)
How to Make Rice Paper Rolls
- Make the peanut sauce by mixing the ingredients in a bowl. Pop it in the microwave for 30 seconds and mix again until smooth.
- Cook the vermicelli noodles according to the package instructions. Drain and set aside.
- Peel the cooked shrimp, and devein them.
- Take one lettuce leaf and place some vermicelli noodles and bean sprouts in the center. Roll up the leaf with the seam side facing down. Repeat with the rest of the leaves and veggies.
- Fill a large bowl with warm water. Submerge rice paper in the water for 2 seconds. It’s okay if you can’t submerge the entire sheet in one go; just make sure each section gets covered for 2 seconds.
- Lay the rice paper with the smooth side down on a board. Place 3 shrimps on top of the paper with a mint leaf between each one. Place a lettuce bundle in the middle of the rice paper sheet.
- Fold the left and right sides of the paper in. Starting from the bottom, tightly roll the sheet upwards, covering the lettuce bundle, until the sheet ends. Press down gently on the seam to seal it.
- Repeat with the remaining rice paper rolls. Serve with the peanut dipping sauce and enjoy!
What Is The Difference Between Rice Paper And Spring Roll Wrappers?
Spring roll wrappers are usually fried, whereas rice paper is briefly dipped in hot water and then used to wrap vegetables and other fresh ingredients.
Tips and Tricks
- Roll your filling in a piece of lettuce before rolling it in the rice paper. This makes it easier to keep everything inside the bundle and it also stops any veggies from poking through the rice paper.
- If you still struggle to roll your rice paper, use two sheets instead of one.
- Get creative with your fillings. Carrots and cucumbers are great veggie options, but you can also include tofu, chicken, and beef strips.
How to Store Rice Paper Rolls
Rice paper rolls are best enjoyed immediately. However, they can be made 6-8 hours beforehand if you tightly wrap each one in plastic wrap and keep them in the fridge. Bear in mind that refrigerating rice paper rolls will affect their texture, but you can heat them in the microwave on high for 30 seconds to reheat. We don’t recommend freezing rice paper rolls.
Peanut Dipping Sauce For Rice Paper Rolls
The Vietnamese peanut dipping sauce is a must-try. It takes seconds to prepare and provides a tangy peanut flavor that complements the rice paper rolls beautifully.
Other Filling Ideas:
- vegetables like carrots and cucumbers
- tofu
- chicken or beef
Rice Paper Rolls Recipe
Ingredients
Peanut Dipping Sauce
- 1 tablespoon smooth peanut butter
- 1/3 cup milk
- 1 1/2 tablespoon vinegar
- 2 tablespoons Hoisin Sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed chili, optional
Rice Paper Rolls
- 1 ½ ounce dried vermicelli noodles
- 1 pound cooked shrimp
- 6 lettuce leaves
- 1 cup bean sprouts
- 6 sheets round rice paper, 8 ½- inch wide
- 12 mint leaves
Instructions
- Make the peanut sauce by mixing the ingredients in a bowl. You’ll notice it doesn’t blend well initially. Pop it in the microwave for 30 seconds and mix again until smooth. Adjust the taste to suit your preference by adding more vinegar, salt or chili. Once cooled, you can thin the sauce by adding water or milk.
- Cook the vermicelli noodles according to the package instructions. Drain and set aside.
- Peel the cooked shrimp and devein them.
- Take one lettuce leaf and place some vermicelli noodles and bean sprouts in the center. Roll up the leaf with the seam side facing down. Repeat with the rest of the leaves and veggies.
- Fill a large bowl with warm water. Submerge rice paper in the water for 2 seconds. It’s okay if you can’t submerge the entire sheet in one go; just make sure each section gets covered for 2 seconds.
- Lay the rice paper with the smooth side down on a board. Place 3 shrimps on top of the paper with a mint leaf between each one.Place a lettuce bundle (seam side down) in the middle of the rice paper sheet.
- Fold the left and right sides of the paper in. Starting from the bottom, tightly roll the sheet upwards, covering the lettuce bundle, until the sheet ends. Press down gently on the seam to seal it.
- Repeat with the remaining rice paper rolls.
- Serve immediately with the peanut dipping sauce, and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
