Shrimp Fresh Rolls with Peanut Sauce
Tender rice paper wraps filled with cold shrimp, fresh herbs, and crisp vegetables, served with a silky peanut dipping sauce. Prep-heavy but no cooking—perfect for a light, impressive dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 22g
Ingredients
- ½ lb cooked shrimp, peeled and halved lengthwise
- 12 sheets rice paper wrappers (8-inch diameter)
- 2 cups fresh herbs (mint, cilantro, and Thai basil), leaves picked
- 2 cups butter lettuce or leafy green, torn into pieces
- 1 medium cucumber, julienned
- ⅓ cup peanut butter
- 2 tbsp lime juice, divided
Instructions
- 1
Fill a shallow bowl with room-temperature water. Dip one rice paper sheet into water for 3-4 seconds until pliable but still firm.
- 2
Lay the rice paper on a flat surface. Arrange 2-3 shrimp halves in a row near the bottom, hollow-side down, leaving space on the sides.
- 3
Layer lettuce, a small handful of herbs, and cucumber slices over the shrimp in a tight band.
- 4
Fold the bottom third of the rice paper over the filling, then fold in the left and right sides, and roll tightly toward the top.
- 5
Repeat steps 1-4 with remaining rice paper, shrimp, and vegetables to make 12 rolls total.
- 6
Whisk peanut butter with 3 tbsp warm water and 1.5 tbsp lime juice until smooth and pourable; season with salt and pepper to taste.
- 7
Serve rolls immediately with peanut sauce on the side for dipping.
Tools you’ll need
- shallow bowl or plate
- cutting board
- knife
- whisk or fork
- small bowl
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