Get ready to transport your kitchen to the vibrant streets of Thailand with these mouthwatering Shrimp Rolls that are not just a meal, but a culinary adventure! Imagine delicate rice paper wrapped around succulent shrimp, crisp vegetables, and aromatic herbs, paired with a creamy, tangy peanut sauce that will make your palate sing. Whether you're a seasoned home cook or a curious food enthusiast, these Thai Shrimp Rolls are about to become your new obsession – so simple to make, yet so incredibly delicious that they'll have everyone asking for your secret recipe!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 6 rolls
Ingredients
- 6 rice paper wrappers
- 200g cooked shrimp
- 1 cup vermicelli noodles, cooked
- 1 cup lettuce, shredded
- 1/2 cup carrots, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Start by preparing all your ingredients. Cook the vermicelli noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process. Set aside.
- Prepare the shrimp if they are not pre-cooked. If using raw shrimp, peel and devein them, then boil in salted water for 2-3 minutes until they turn pink and opaque. Drain and let cool.
- Julienne the carrots into thin strips and shred the lettuce. Rinse the fresh mint leaves and set all these ingredients aside.
- In a small bowl, prepare the peanut sauce by combining the peanut butter, soy sauce, honey, and lime juice. Mix well until smooth. If the sauce is too thick, you can add a little water to reach your desired consistency.
- Fill a large shallow dish or a pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes soft and pliable. Be careful not to soak it too long, as it can become too fragile.
- Once the rice paper is softened, lay it flat on a clean surface or a cutting board. In the center of the wrapper, place a small amount of cooked vermicelli noodles, a few pieces of cooked shrimp, a handful of shredded lettuce, some julienned carrots, and a few mint leaves.
- To roll the wrapper, start by folding the bottom edge up over the filling, then fold the sides in towards the center. Finally, roll it away from you to create a tight roll. Repeat this process with the remaining rice paper wrappers and filling ingredients.
- Once all the rolls are prepared, serve them on a platter with the peanut sauce on the side for dipping. Enjoy your Thai Shrimp Rolls with Peanut Sauce!
Tips
- Rice Paper Perfection: The key to great rolls is getting the rice paper texture just right. Dip it in warm water for only 10-15 seconds – too long and it becomes fragile, too short and it won't be pliable.
- Prep Like a Pro: Have all your ingredients chopped, cooked, and ready before you start rolling. This makes the assembly process smooth and enjoyable.
- Keep It Tight: When rolling, fold the bottom up first, then the sides, and roll away from you. The tighter the roll, the less likely it is to fall apart.
- Sauce Hack: If your peanut sauce is too thick, add a little warm water to thin it out. For extra flavor, try adding a dash of sriracha or a pinch of red pepper flakes.
- Make Ahead Friendly: These rolls can be prepared a few hours in advance and kept covered in the refrigerator. Just add the sauce right before serving to keep the rice paper from getting soggy.
- Customize Your Rolls: Feel free to swap shrimp for tofu, or add additional herbs like cilantro or Thai basil to make the recipe your own!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 12g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
