Shrimp Rice Noodle Rolls
Silky rice noodle sheets wrapped around tender shrimp and fresh herbs, served with a tangy dipping sauce. Ready in 20 minutes with no cooking required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 18g
Ingredients
- 8 pieces rice paper wrappers (8-9 inch rounds)
- 12 oz large shrimp, cooked and halved lengthwise
- ½ cup fresh mint and cilantro (mixed), roughly chopped
- 8 leaves butter lettuce or romaine leaves
- 3 tbsp rice vinegar
- 2 tbsp fish sauce
Instructions
- 1
Fill a shallow bowl with warm water. Dip one rice paper into water for 5 seconds until pliable—do not oversoak.
- 2
Lay the wrapper on a clean damp surface. Arrange 1 lettuce leaf, 3 shrimp halves (pink side down), and a pinch of herbs in the center third.
- 3
Fold the bottom edge over the filling, then fold in the sides, and roll tightly toward the top edge until sealed.
- 4
Repeat with remaining wrappers, lettuce, shrimp, and herbs.
- 5
Whisk rice vinegar and fish sauce together. Divide rolls between 2 plates and serve with dipping sauce.
Tools you’ll need
- shallow bowl
- damp kitchen towel or mat
- small mixing bowl
- whisk
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