Thai Shrimp Rolls With Peanut Sauce (Print)
Fresh shrimp and crisp vegetables wrapped in rice paper with creamy peanut dipping sauce
# What You Need:
→ Shrimp
01 - 16 large shrimp, peeled and deveined
02 - 1 teaspoon sesame oil
03 - Pinch of salt
→ Vegetables & Herbs
04 - 1 small carrot, julienned
05 - 1/2 cucumber, julienned
06 - 1 cup shredded red cabbage
07 - 8 fresh lettuce leaves (butter or romaine)
08 - 1/2 cup fresh mint leaves
09 - 1/2 cup fresh cilantro leaves
10 - 1/4 cup fresh Thai basil leaves
→ Wrapping
11 - 8 rice paper wrappers (8.5 inch diameter)
→ Peanut Sauce
12 - 1/3 cup creamy peanut butter
13 - 2 tablespoons soy sauce
14 - 2 tablespoons lime juice
15 - 1 tablespoon hoisin sauce
16 - 1 tablespoon honey or brown sugar
17 - 1 teaspoon grated fresh ginger
18 - 1 garlic clove, minced
19 - 2-3 tablespoons warm water
# How to Make:
01 - Bring a small pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until just pink and opaque. Drain, pat dry, and toss with sesame oil and a pinch of salt. Slice each shrimp in half lengthwise.
02 - Arrange all filling ingredients on a platter for easy assembly. Keep vegetables crisp and herbs fresh for rolling.
03 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, hoisin sauce, honey, ginger, and garlic. Add warm water one tablespoon at a time until sauce reaches smooth, dippable consistency.
04 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into water for 10-15 seconds until softened. Lay flat on a damp kitchen towel.
05 - Place a lettuce leaf in the lower third of the wrapper. Add small amounts of cabbage, carrot, cucumber, and a few herb leaves. Top with 4 shrimp halves, pink side down.
06 - Fold the bottom of the wrapper over the filling, fold in both sides, then roll up tightly. Repeat with remaining ingredients. Serve immediately with peanut sauce.
# Expert Advice:
01 -
- The combination of cool crisp vegetables and warm shrimp hits every texture craving
- That homemade peanut sauce puts restaurant versions to shame, and you can control exactly what goes into it
- Theyre stunning on a platter but deceptively simple once you get the rolling technique down
02 -
- Dont stack finished rolls directly on top of each other or theyll stick together, place a piece of parchment paper between layers
- If your wrappers tear, dont panic, just layer another small piece on top and keep going
03 -
- Warm water softens rice paper faster than cold, but keep it below 140°F or wrappers become gummy
- Roll on a damp towel rather than a dry cutting board, the paper grabs and sticks less