If you’re looking to whip up something fresh, flavorful, and that feels like summer in a bite, this Rice Paper Shrimp Rolls Recipe is a total game-changer. Imagine tender, juicy shrimp nestled inside a translucent rice paper wrapper alongside crisp vermicelli noodles, crunchy veggies, and fragrant herbs all wrapped up tight and accompanied by a luscious dipping sauce. It’s light yet satisfying, colorful, and perfect for sharing — whether you’re entertaining guests or just treating yourself to a vibrant, healthy snack. Let me take you step-by-step through making this irresistible Vietnamese-inspired delight that’s sure to become a favorite!
Ingredients You’ll Need
This Rice Paper Shrimp Rolls Recipe shines because of its simple, fresh ingredients — each one contributing its own unique texture and flavor. From the delicate shrimp to the aromatic herbs, these components work in perfect harmony to create a balanced and refreshing bite every time.
- Rice paper wrappers: The soft, pliable shells that hold everything together with a lovely translucent look.
- Cooked shrimp (1/2 pound): Provides juicy, savory protein, sliced lengthwise for easy rolling and beautiful presentation.
- Cooked vermicelli rice noodles (1 cup): Light and tender noodles that add a subtle silky texture.
- Shredded lettuce or napa cabbage (1 cup): Adds fresh crunch and a mild, leafy flavor.
- Julienned carrot (1 medium): Sweet, vibrant orange strips for color and crispness.
- Julienned cucumber (1/2): Cool and refreshing, balancing the flavors perfectly.
- Fresh mint leaves (1/4 cup): Brings a bright, cooling herbal note that elevates the whole roll.
- Fresh cilantro leaves (1/4 cup): Adds citrusy, slightly peppery flavor essential for authentic taste.
- Fresh Thai basil leaves, optional (1/4 cup): Offers a touch of sweetness and anise-like aroma if you want to go the extra mile.
- Warm water for soaking wrappers: Essential for softening the rice paper just right without tearing.
- Peanut or hoisin dipping sauce: The perfect finishing touch, creamy, sweet, salty, and utterly addictive.
How to Make Rice Paper Shrimp Rolls Recipe
Step 1: Soften the Rice Paper Wrappers
Start by filling a large shallow dish or pie plate with warm water. Submerge one rice paper wrapper gently into the water for about 10 to 15 seconds. The goal here is to get the wrapper pliable enough to roll without it becoming too soft and falling apart. Once softened, carefully lay it flat on a clean, smooth surface like a cutting board or a damp towel to prevent sticking.
Step 2: Layer the Noodles and Vegetables
In the lower third of your softened rice paper, place a small handful of the cooked vermicelli noodles — think of this as the hearty base. Then add a few pieces of shredded lettuce or napa cabbage for crunch, followed by julienned carrot and cucumber strips for crisp texture and fresh flavor. The layering creates such a delightful medley of textures that make every bite exciting.
Step 3: Add Fresh Herbs and Shrimp
Next, sprinkle on the fresh mint and cilantro leaves; if you’re using Thai basil, add those too. These herbs are what truly bring this Rice Paper Shrimp Rolls Recipe to life with their fragrant, bright notes. Arrange 2 to 3 shrimp halves, pink side down, just above your veggies and herbs to make the rolls not only taste amazing but look stunning when sliced.
Step 4: Roll It Up Tight
Fold the bottom edge of the wrapper up and over the filling snugly. Then fold in both sides to secure all the fillings. Finally, roll the wrapper tightly towards the top edge, much like wrapping a burrito, making sure everything stays firmly inside. Repeat this process with the remaining rice paper wrappers and ingredients. If you’re not serving immediately, cover the finished rolls with a damp towel to keep them from drying out.
How to Serve Rice Paper Shrimp Rolls Recipe
Garnishes
Serve your rolls with an extra sprinkle of chopped peanuts or toasted sesame seeds for a subtle crunch and nuttiness. Adding thin slices of fresh chili or a few drops of sriracha on the side can give guests the option of a spicy kick. A wedge of lime on the side also adds a bright, zesty pop that pairs wonderfully with the herbaceous notes inside.
Side Dishes
These rolls are fantastic on their own for a light meal or appetizer, but they also pair beautifully with a simple Asian-inspired salad or a bowl of hot and sour soup to make a more substantial feast. A refreshing mango salad or pickled vegetables can complement the freshness of the rolls while keeping the meal crisp and light.
Creative Ways to Present
For a fun twist, slice the rolls into bite-sized pinwheels and arrange them on a platter with colorful dipping sauces — think peanut, hoisin, or even a tangy tamarind dip. You can also serve them deconstructed with fillings and sauces laid out individually to let guests build their own rolls. Either way, they’re guaranteed to impress with their vibrant colors and fresh flavors.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long), store your Rice Paper Shrimp Rolls Recipe in an airtight container lined with a damp paper towel to keep the wrappers from drying out. Keep them refrigerated and consume within 24 hours to enjoy the freshest texture.
Freezing
Freezing fresh rice paper rolls isn’t recommended as the texture of the rice paper tends to become brittle and less enjoyable after thawing. For the best experience, enjoy these rolls fresh or within a day of making them.
Reheating
Since these rolls are meant to be enjoyed fresh and cool, reheating is not necessary or recommended. Instead, if you prefer a warm dish, try warming your dipping sauce slightly or pairing the rolls with a warm soup on the side for contrast.
FAQs
Can I use raw shrimp in this Rice Paper Shrimp Rolls Recipe?
It is best to use cooked shrimp for these rolls to ensure safety and proper texture. Raw shrimp requires cooking to avoid any foodborne risks, and the rolls come together quickly without the extra step of cooking shrimp from scratch.
What can I substitute for vermicelli rice noodles?
If you don’t have vermicelli rice noodles, thin rice sticks or even glass noodles can work well as substitutes. Just be sure to cook and drain them thoroughly before using to avoid soggy rolls.
Can I make these rolls vegetarian?
Absolutely! Simply leave out the shrimp and add extra tofu, avocado, or thin slices of mango for sweetness. The fresh herbs and crunchy veggies will still make the rolls wonderfully flavorful.
How do I prevent the rice paper from tearing?
Soak the wrappers only until they’re just soft and pliable, about 10-15 seconds. If you leave them in water too long, they become too fragile and can tear easily while rolling. Also, handle them gently and avoid overfilling your rolls.
What is the best dipping sauce for shrimp rice paper rolls?
Classic peanut sauce and hoisin-based sauces are some of the most popular. You can also mix sriracha into either for a spicy twist. For a lighter option, a simple combination of lime juice, fish sauce, sugar, and garlic makes a tangy and delicious dip.
Final Thoughts
This Rice Paper Shrimp Rolls Recipe is truly a little taste of sunshine, freshness, and vibrant flavor all wrapped into one gorgeous bite. I’m so excited for you to try it out — whether for a quick snack, a shareable appetizer, or a fun weekend project. Once you get the hang of rolling these beauties, they’ll become your go-to for any occasion that calls for something both healthy and delicious. Happy rolling!
Print
Rice Paper Shrimp Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
These Rice Paper Shrimp Rolls are a fresh and healthy Vietnamese appetizer featuring tender cooked shrimp, vermicelli rice noodles, crisp vegetables, and fragrant herbs all wrapped in delicate rice paper. Easy to prepare with no cooking required, they are perfect for a light snack or party platter, served with peanut or hoisin dipping sauce for added flavor.
Ingredients
Rice Paper Rolls
- 12 rice paper wrappers
- 1/2 pound cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded lettuce or napa cabbage
- 1 medium carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves (optional)
- warm water, for soaking wrappers
Dipping Sauce
- Peanut or hoisin dipping sauce, for serving
Instructions
- Soften Rice Paper Wrappers: Fill a large shallow dish or pie plate with warm water. Submerge one rice paper wrapper for about 10–15 seconds until it becomes just pliable but not too soft. Carefully remove and lay it flat on a clean, dry surface.
- Add Fillings: In the lower third of the softened rice paper wrapper, layer a small handful of cooked vermicelli rice noodles, followed by a few pieces of shredded lettuce or napa cabbage, julienned carrot, julienned cucumber, and fresh herbs like mint, cilantro, and Thai basil if using.
- Arrange Shrimp: Place 2 to 3 shrimp halves, pink side down, just above the vegetables on the rice paper. This creates an attractive appearance once rolled.
- Roll the Wrapper: Fold the bottom edge of the wrapper up over the filling, then fold in the sides snugly. Continue rolling tightly toward the top edge, similar to a burrito, ensuring the fillings stay secure inside.
- Repeat: Repeat the soaking and filling process with the remaining rice paper wrappers and ingredients until all rolls are assembled.
- Serve: Serve the rolls immediately with your favorite peanut or hoisin dipping sauce. If not serving right away, cover the finished rolls with a damp towel to prevent them from drying out.
Notes
- Cover finished rolls with a damp towel if not serving immediately to prevent them from drying out.
- You can add avocado, mango, or bell pepper for extra flavor and texture variations.
- For a spicy kick, mix sriracha sauce into your dipping sauce.
