Fresh Shrimp Rolls with Peanut Dipping Sauce
Bright, herbaceous Vietnamese shrimp rolls assembled in minutes with zero cooking. Serve with creamy peanut sauce and spicy chili paste for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 145
- Protein
- 14g
Ingredients
- 8 sheets rice paper wrappers (6-inch rounds)
- 8 oz cooked shrimp, halved lengthwise
- 8 leaves fresh lettuce leaves (butter or romaine)
- 1 cup fresh mint and cilantro, roughly chopped
- ½ cup peanut dipping sauce
- 2 tbsp chili paste (sambal oelek or sriracha)
Instructions
- 1
Fill a wide bowl with warm water. Dip one rice paper sheet into the water for 3 seconds until pliable but still firm.
- 2
Lay the wet sheet on a clean surface. Arrange a lettuce leaf, then a pinch of herbs in the center third.
- 3
Place 2 shrimp halves (flat side down) on top of the herbs. Fold the bottom edge up, then fold in the sides, then roll tightly away from you.
- 4
Repeat with remaining rice paper sheets and fillings until all 8 rolls are assembled.
- 5
Whisk peanut sauce with 1 tbsp water until pourable. Stir chili paste into a separate small bowl.
- 6
Serve rolls immediately with peanut sauce and chili paste on the side for dipping.
Tools you’ll need
- wide shallow bowl
- clean cutting board or plate
- 2 small bowls for sauce
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