Fresh Shrimp Rice Paper Rolls with Peanut Hoisin Dipping Sauce
Shrimp, mint and lettuce-wrapped noodles rolled in translucent rice paper, served with a quick peanut hoisin dipping sauce.
These Vietnamese-style fresh rolls are bursting with bright, clean flavors: pink shrimp and fresh mint showing through translucent rice paper, wrapped around a neat lettuce bundle of noodles and bean sprouts. A quick peanut-hoisin sauce made in the microwave is the perfect dip. Using two sheets of rice paper makes rolling much easier.
Fresh Shrimp Rice Paper Rolls with Peanut Hoisin Dipping Sauce
Shrimp, mint and lettuce-wrapped noodles rolled in translucent rice paper, served with a quick peanut hoisin dipping sauce.
Ingredients
Tick the ingredients as you go
Rolls
Peanut dipping sauce
Instructions
- 1
Sauce: Put all the sauce ingredients in a microwave-safe bowl and give them a quick stir; they will not combine yet. Microwave for 30 seconds, then stir until smooth and let cool. Adjust the tang, salt and heat to your liking, and once it has cooled, thin with a little milk or water if needed.
- 2
Soak the vermicelli in warm water for 2 minutes (or as the packet directs), then drain.
- 3
Peel the prawns, cut each in half lengthwise, and remove the vein.
- 4
Trim away the firm, crunchy core from each lettuce leaf.
- 5
Lettuce bundles: Lay some noodles and bean sprouts on a lettuce leaf, roll it up, and set it seam-side down. Repeat with the remaining leaves.
- 6
Fill a large bowl with warm water; it does not need to be big enough to hold a whole sheet.
- 7
If using two sheets per roll, stack them together. Identify the smooth side, which will be the outside of the roll. Dip the stack into the water about 2 seconds per section, rotating to wet the whole round.
- 8
Lay the softened sheets on a board, smooth side down.
- 9
Across the upper part of the sheets, line up 3 prawn halves with a mint leaf between each.
- 10
Put a lettuce bundle, seam-side down, in the center.
- 11
Fold the left and right sides inward, then roll up firmly from the bottom. The damp rice paper will stick to itself to seal.
- 12
The prawns and mint should be visible through the smooth side, with the seam underneath.
- 13
Serve right away with the peanut sauce.
Tips & tricks
- Peanut-free: Serve with sweet chilli sauce instead.
- Two sheets of rice paper are easier to work with and less likely to tear, though the ends will be a little chewier. Rice paper is sold in the Asian aisle of most supermarkets.
- Soft lettuce bends without tearing, unlike iceberg. If you cannot find soft lettuce, shred it instead.
- Hoisin sauces vary in strength, so balance the sauce with more peanut butter or vinegar as needed. Milk makes it lighter in color and water makes it darker. Coconut milk also works.
- Wrapping and lightly scrunching the fillings in lettuce first makes rolling the rice paper much easier.
- Storage: Make up to 6 hours ahead (8 at most). Wrap each roll tightly in plastic wrap and refrigerate. Do not cover them with a damp paper towel.
- Roll-your-own: Set out all the components and a bowl of water and let guests make their own.
- Other fillings: julienned carrot or cucumber, alfalfa or watercress, thin strips of tofu, shredded chicken or other proteins, coriander, chives.
- Alternative richer peanut sauce: ½ cup smooth peanut butter, 1 tbsp sugar, 4 tbsp hoisin, 1 tbsp sweet soy sauce (kecap manis), 2 small garlic cloves, 1 bird's eye chilli, 1 tbsp sesame oil, 2 tbsp lime juice, and water to thin.
- Nutrition is per roll, without sauce.
Nutrition (per serving)
- Calories
- 135
- Fat
- 1.1 g
- Carbs
- 19.2 g
- Protein
- 11.5 g
- Sodium
- 201 mg
- Serving size
- 93 g
Nutrition values are estimates calculated from the ingredients and may vary with brands and portion sizes.
Fresh & Fusion · https://freshandfusion.com/recipes/fresh-shrimp-rice-paper-rolls-with-peanut-hoisin-dipping-sauce
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