Why You’ll Love This Recipe
These Thai shrimp rolls are not only delicious, but they’re also incredibly fresh and light, making them a perfect choice for a healthy meal or snack. Paired with a savory peanut sauce, they’re full of flavor and crunch from the vegetables, making each bite a delightful combination of textures. You can make them ahead of time for easy meal prep or serve them at parties for an impressive and crowd-pleasing dish!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Spring Rolls:
- rice paper wrappers
- dried rice vermicelli
- medium shrimp, cleaned and deveined
- ripe mangoes
- large carrot
- large cucumber
- lettuce
- bunch of green onions
- bunch of mint
- bunch of coriander
For the Peanut Sauce:
- peanut butter
- water
- honey
- fresh lime juice
- sesame oil
directions
Make the Peanut Sauce:
- In a pan over medium heat, combine 1 cup of peanut butter, 1/2 cup of water, 5 tablespoons of honey, 2 tablespoons of lime juice, and 1 tablespoon of sesame oil. Stir until the sauce is creamy. Cook for a few extra minutes if you prefer a thicker sauce.
Cook the Rice Vermicelli:
- Bring a pot of water to a boil. Add the rice vermicelli and cook for 1–2 minutes, or until they are soft yet still slightly firm. Drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking.
Cook the Shrimp:
- Heat a grilling pan over medium-high heat. Add the shrimp (or your choice of protein) and cook for 2 minutes on each side, or until the shrimp turns pink and opaque. Be careful not to overcook. If using chicken or other proteins, adjust cooking time accordingly. Set aside to cool.
Prep the Vegetables:
- Rinse all the vegetables under cold water and peel those that require peeling. Slice them into long, thin strips or julienne them for easy rolling. Finely chop the herbs (mint and coriander) and dry everything thoroughly.
Roll the Thai Shrimp Rolls:
- Dip one rice paper wrapper into a bowl of lukewarm water for about 10 seconds. The wrapper should be slightly pliable but still firm.
- In the center of the wrapper, arrange a layer of vegetables, followed by the shrimp and a small amount of rice vermicelli. Adjust the quantities to your preference.
- Gently lift the bottom edge of the rice paper and fold it over the fillings. Roll it away from you to tighten.
- Fold in the left and right sides of the rice paper towards the center to seal the sides of your roll.
- Continue rolling upwards until the rice paper completely wraps around the fillings. Repeat this process until you run out of ingredients.
Serve:
- Serve the rolls immediately with the peanut sauce on the side for dipping.
Servings and timing
Servings: 30 rolls
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Variations
- Protein Swap: Substitute shrimp with grilled chicken, tofu, or even grilled beef for a different twist.
- More Veggies: Add additional vegetables like bell peppers, radishes, or avocado for a more substantial filling.
- Gluten-Free: Ensure your rice paper and any sauces you use are gluten-free for a completely gluten-free version.
- Spicy Sauce: Add more Sriracha or chili flakes to the peanut sauce for an extra spicy kick.
storage/reheating
- Storage: These rolls are best served fresh, but you can store leftovers in an airtight container for up to 1 day. To prevent the rice paper from drying out, place a damp paper towel over the rolls.
- Freezing: You can freeze the rolls before they are dipped in water, but they should be eaten soon after thawing for the best texture.
- Reheating: If you need to reheat the rolls, it’s best to use a steaming method to soften the rice paper.
FAQs
Can I use other types of noodles?
Yes! You can use other types of noodles like soba or glass noodles if you prefer.
Can I make these rolls ahead of time?
Yes, you can make the rolls ahead of time and store them in the refrigerator for up to 1 day. Just be sure to keep them covered to prevent the rice paper from drying out.
Can I make a vegetarian version?
Absolutely! Skip the shrimp and fill the rolls with more veggies like cucumber, avocado, and shredded carrots. Tofu is also a great option for extra protein.
How do I prevent the rice paper from tearing?
Make sure to only dip the rice paper in warm water for a few seconds—too long, and it will become too soft and fragile. Also, try not to overfill the rolls.
Can I use other types of herbs?
Yes, you can use other herbs like basil or cilantro, depending on your preferences.
Can I use store-bought peanut sauce instead of making my own?
Yes, store-bought peanut sauce works as a quicker option, but making your own allows for more control over the flavor and texture.
Conclusion
These Thai Shrimp Rolls with Peanut Sauce are a healthy, fresh, and flavorful appetizer that’s perfect for parties or meal prep. The combination of shrimp, crisp veggies, and the creamy peanut sauce will have everyone coming back for more. With just a few simple ingredients and a bit of prep time, you’ll have a delicious, Mediterranean-inspired dish that’s sure to impress!
Thai Shrimp Rolls with Peanut Sauce
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 30 rolls
- Category: Appetizer
- Method: No-bake, Steaming
- Cuisine: Thai
Description
Thai Shrimp Rolls with Peanut Sauce are fresh, healthy, and packed with flavor, combining shrimp, crisp vegetables, and rice noodles wrapped in rice paper and served with a creamy homemade peanut sauce. A perfect appetizer or light meal!
Ingredients
For the Spring Rolls: rice paper wrappers, dried rice vermicelli, medium shrimp (cleaned and deveined), ripe mangoes, large carrot, large cucumber, lettuce, green onions, mint, coriander
For the Peanut Sauce: peanut butter, water, honey, fresh lime juice, sesame oil
Instructions
- In a pan over medium heat, combine peanut butter, water, honey, lime juice, and sesame oil. Stir until the sauce is creamy, cooking for a few extra minutes if you prefer a thicker sauce.
- Bring a pot of water to a boil. Add the rice vermicelli and cook for 1–2 minutes. Drain and rinse under cold water.
- Heat a grilling pan over medium-high heat. Add shrimp and cook for 2 minutes on each side until pink and opaque. Set aside to cool.
- Rinse and peel the vegetables. Slice them into long, thin strips. Finely chop the herbs and dry everything thoroughly.
- Dip each rice paper wrapper in lukewarm water for 10 seconds. Arrange vegetables, shrimp, and rice noodles in the center, then fold in the sides and roll tightly. Repeat for all rolls.
- Serve the rolls immediately with peanut sauce on the side for dipping.
Notes
For a vegetarian version, substitute shrimp with tofu or more veggies like cucumber and avocado.
Add extra crunch by including bell peppers or radishes.
For spice, add Sriracha or chili flakes to the peanut sauce.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
