If you’re craving something light, vibrant, and utterly satisfying, Rice Paper Shrimp Rolls are about to become your new obsession. The combination of cool rice noodles, crisp vegetables, fragrant herbs, and juicy shrimp all wrapped up in delicate rice paper is pure culinary joy—especially when dunked into a savory-sweet hoisin peanut sauce. Whether you’re hosting a casual get-together or just want a refreshing dinner idea, this dish is bursting with color, flavor, and good vibes.

Rice Paper Shrimp Rolls Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines thanks to a rainbow of simple, fresh ingredients. Each one brings something special to the table—crunch, color, fragrance, or that unmistakable pop of shrimp flavor. Here’s what you’ll need for Rice Paper Shrimp Rolls:

Rice paper wrappers: The magic casing; soften them just before assembling so they’re perfectly pliable but not sticky.
Cooked shrimp: Sweet, plump shrimp are the true stars—slice in half lengthwise for tenderness and visual appeal.
Cooked rice noodles or vermicelli: These add structure and a lovely chew to every bite.
Shredded lettuce or cabbage: Pick your fave for crunch and a hint of green freshness.
Carrot, julienned: The carrot’s bright color and crunch makes every roll pop visually and texturally.
Cucumber, julienned: Adds a cooling crunch and ties all the flavors together.
Fresh mint leaves: A burst of herbal lift in every bite; don’t skip it!
Fresh cilantro leaves: Earthy and aromatic, cilantro brings depth.
Thai basil leaves (optional): If you can find it, Thai basil lifts everything with its distinctive anise note.
Sesame seeds for garnish: Sprinkle on top for a nutty finish and visual flair.
Hoisin sauce (for dipping): Sweet, tangy perfection for your rolls to swim in.
Peanut butter (for dipping): Adds rich, creamy depth to the sauce.
Soy sauce (for dipping): Rounds out the saltiness and umami of the dip.
Rice vinegar (for dipping): A touch of acidity to balance the sauce.
Sesame oil (for dipping): Infuses toasty undertones in your sauce.
Warm water (for dipping): Adjusts the sauce’s consistency to your liking.

How to Make Rice Paper Shrimp Rolls

Step 1: Prep All Your Fillings

Begin by cooking the rice noodles according to package instructions, then let them cool. Slice your shrimp in half lengthwise for maximum tenderness. Next, stack your workspace with bowls of shredded lettuce or cabbage, julienned carrot and cucumber, and all the fresh herbs. Having everything organized makes assembly smooth and fun—a bit like a mini assembly line!

Step 2: Soften the Rice Paper

Fill a wide shallow dish (like a pie plate) with warm water. One at a time, dip each rice paper wrapper in the water for five to ten seconds—just until it’s pliable and slightly soft, not falling apart. Lay the softened wrapper flat on a damp, clean kitchen towel or directly on a damp cutting board to prevent sticking.

Step 3: Pile On the Fillings

Near the bottom third of your wrapper, layer a small bundle of rice noodles, lettuce or cabbage, carrots, cucumbers, and your favorite herbs. Don’t overfill—less is more for a tidy, tight roll. Place two shrimp halves just above the veggies with the pink side facing down, so they peek beautifully through the finished roll.

Step 4: Roll It Up

Fold the bottom edge of the rice paper up over your fillings. Next, tuck each side snugly in toward the center, then roll the whole thing away from you as tightly as possible without tearing the wrapper. The end result? Stunning Rice Paper Shrimp Rolls with the shrimp “window” on top. Repeat with the rest of your ingredients.

Step 5: Make the Dipping Sauce

Whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, and warm water until silky smooth. If the sauce is too thick, add more water a bit at a time until it’s perfect for dipping.

Step 6: Serve and Enjoy

Arrange your Rice Paper Shrimp Rolls on a platter. Sprinkle with sesame seeds if you like extra crunch and flavor. Serve them alongside your homemade dipping sauce and watch them disappear—these are truly addictive!

How to Serve Rice Paper Shrimp Rolls

Garnishes

Add a final touch with a sprinkle of toasted sesame seeds and a scatter of extra fresh herbs on top or around the rolls. Not only does this add color and aroma, but it also invites guests to customize each bite. A wedge of lime on the side is always a win for anyone who loves a splash of citrus.

Side Dishes

Rice Paper Shrimp Rolls pair beautifully with a crisp green salad, a tangy Vietnamese-style slaw, or even a light miso soup. For a heartier spread, include steamed edamame and a plate of sliced ripe fruit like mango or pineapple for a tropical touch.

Creative Ways to Present

If you’re serving these at a party, try arranging the rolls standing upright in a large glass or on a colorful platter. Individual dipping cups make it easy for each guest to have their own sauce. For interactive fun, set up a “make-your-own” bar with all the fillings and let everyone create custom Rice Paper Shrimp Rolls to their taste!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Rice Paper Shrimp Rolls, store them in a single layer in an airtight container lined with lettuce leaves or parchment paper. This will keep the rolls from sticking together and tearing. Enjoy within 24 hours for best freshness.

Freezing

Freezing Rice Paper Shrimp Rolls isn’t recommended, as the rice paper tends to become dry and rubbery after thawing. For long-term prep, store just the fillings in the fridge and assemble fresh rolls when you’re ready to eat.

Reheating

Rice Paper Shrimp Rolls are meant to be savored cold or at room temperature. If they need a refresh, let them sit at room temp for 10-15 minutes before serving. Avoid microwaving, as this will make the wrappers tough and chewy.

FAQs

Can I substitute the shrimp with something else?

Absolutely! Try cooked chicken, tofu, or even crispy roasted mushrooms for a vegetarian-friendly spin. The rolls will still be delicious and refreshing.

Why do my rice paper wrappers tear or stick?

Over-soaking the wrappers can make them fragile and sticky. Dip them for just a few seconds and always use a damp towel or cutting board for assembly. It’s all about finding that sweet spot where the wrapper is pliable but not soggy.

What’s the best way to keep Rice Paper Shrimp Rolls from drying out?

Cover the finished rolls with a damp paper towel and plastic wrap if you’re making them ahead. This locks in moisture and keeps the rice paper supple until you’re ready to eat.

Can I make the dipping sauce ahead of time?

Yes, you can prepare the dipping sauce up to 3 days in advance! Store it in a jar in the fridge, give it a stir before serving, and adjust the consistency with a splash of warm water if needed.

Are Rice Paper Shrimp Rolls gluten-free?

The rolls themselves are naturally gluten-free, but double-check labels on soy sauce and hoisin sauce. Swap in tamari or a gluten-free hoisin if needed to make the entire dish gluten-free.

Final Thoughts

Rice Paper Shrimp Rolls are the perfect way to bring fresh flavors, vibrant colors, and tons of fun to your table. They’re as beautiful to look at as they are to eat, and making them is an experience you’ll want to share with family and friends. Give them a try and discover just how irresistible homemade Rice Paper Shrimp Rolls can be!

Rice Paper Shrimp Rolls Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 rolls 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with these fresh and flavorful Rice Paper Shrimp Rolls. They are light, healthy, and perfect for a quick snack or appetizer. Filled with shrimp, rice noodles, crunchy vegetables, and herbs, these rolls are served with a delicious homemade dipping sauce.

Ingredients

Scale

Rice Paper Shrimp Rolls:

8 rice paper wrappers
16 cooked shrimp (peeled and deveined, tails removed, sliced in half lengthwise)
1 cup cooked rice noodles or vermicelli
1 cup shredded lettuce or cabbage
1 small carrot, julienned
1 cucumber, julienned
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
optional: Thai basil leaves
sesame seeds for garnish

For the dipping sauce:

¼ cup hoisin sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2–3 tablespoons warm water

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Instructions

Prepare fillings: Cook rice noodles, slice shrimp, and julienne vegetables.
Soften rice paper: Dip one wrapper in warm water.
Fill and roll: Layer noodles, veggies, herbs, and shrimp, then roll tightly.
Make dipping sauce: Whisk hoisin, peanut butter, soy sauce, vinegar, oil, and water.
Serve: Enjoy rolls with sauce and garnish with sesame seeds.