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Rice Paper Rolls finished recipe

Rice Paper Rolls

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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 10 rice paper rolls servings
Ingredients Method

Ingredients
  

For the Rice Paper Rolls
  • 10 round rice paper wrappers about 8 inches (20 cm) each
  • 8 ounces medium shrimp peeled, deveined, and halved lengthwise
  • 3 ounces dry rice vermicelli noodles
  • 1 cup julienned carrot
  • 1 cup julienned English cucumber
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup thinly sliced red cabbage
For the Peanut Dipping Sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 small garlic clove about 3 g, finely grated
  • 2 tablespoons warm water

Method
 

Method
  1. Cook the shrimp: Bring a medium saucepan of water to a gentle boil over medium-high heat. Add the shrimp and cook for about 2–3 minutes, or until opaque and cooked through. Transfer immediately to a bowl of cold water for 1 minute, then drain well and pat dry.
  2. Prepare the noodles: Cook the rice vermicelli according to the package directions, usually about 3–5 minutes. Drain thoroughly and rinse under cold water until cool. Let the noodles drain well so they do not make the wrappers watery.
  3. Prepare the vegetables: Arrange the carrot, cucumber, red cabbage, mint, and cilantro near your work surface. Keeping the ingredients organized makes assembly much easier.
  4. Make the peanut sauce: Whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and warm water. Continue whisking until smooth. The sauce should be thick but easily pourable; add a few drops of water if it is too thick.
  5. Soften one wrapper: Fill a large shallow dish with room-temperature or slightly warm water. Dip one rice paper wrapper into the water for about 5–10 seconds, turning once. Remove it while it is still slightly firm. It will continue softening on the work surface.
  6. Layer the filling: Place the softened wrapper flat on a clean, slightly damp work surface. Arrange a small portion of shrimp, noodles, carrot, cucumber, red cabbage, mint, and cilantro in a horizontal line slightly below the center. Do not overfill; the wrapper should still have plenty of room around the filling.
  7. Roll the rice paper: Fold the bottom edge up and over the filling. Fold both sides inward, then roll the wrapper forward firmly but gently, keeping the filling compact. Stop if the wrapper begins to tear rather than forcing it.
  8. Repeat: Continue with the remaining wrappers and filling, soaking only one wrapper at a time. Keep completed rolls separated on a lightly damp plate so they do not stick together.
  9. Serve: Serve the rice paper rolls immediately with the peanut dipping sauce, or refrigerate them briefly before serving. Cut the rolls in half on a diagonal if desired.

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