These fresh and healthy Vietnamese Rice Paper Shrimp Rolls are so easy to make! They're accompanied by my go-to creamy peanut sauce.
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Vietnamese Rice Paper Shrimp Rolls

These fresh and healthy Vietnamese Rice Paper Shrimp Rolls are so easy to make! They're accompanied by my go-to creamy peanut sauce.
Course Main Course, Side Dish
Cuisine Vietnamese
Total Time 20 minutes
Servings 15 rolls
Author Carmy

Ingredients

Rice Paper Shrimp Rolls

  • 15 sheets of round rice paper 22cm/8.5"
  • 55 small shrimp cooked (3 shrimps per roll, two bags of shrimp from OceanPrime)
  • 1 pack of dried vermicelli noodles
  • 15 portioned lettuce leaves

Peanut Sauce

  • ½ cup smooth peanut butter
  • 1 tbsp sugar
  • 4 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 2 small garlic cloves minced
  • 2 tbsp lime juice

Instructions

  • Cook the shrimp and noodles (I cooked it by placing them in boiled water)
  • Get a large bowl and fill with warm water. Place your rice paper into the water to soak until they're soft.
  • Place three shrimps, a leaf of lettuce, and your noodles onto your rice paper and roll them up as pictured above (sides first then roll in from the bottom).
  • For the dipping sauce, start with 2 tbsp of water and add in all the peanut sauce ingredients. As you mix, add additional water until the consistency is just a bit thicker than ketchup.

Notes

Avoid iceberg lettuce as the leaves are stiffer and more difficult to roll