Thai Shrimp Rolls With Peanut Sauce (Print Version)

Delicate rice paper rolls filled with fresh shrimp, crisp vegetables, and aromatic herbs, served alongside 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 (optional)

→ 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

# Preparation Steps:

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 with paper towels, and toss with sesame oil and salt. Slice each shrimp in half lengthwise.
02 - Julienne the carrot and cucumber into thin strips. Arrange all filling ingredients on a large platter for easy assembly during rolling.
03 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, hoisin sauce, honey, ginger, and garlic until smooth. Add warm water one tablespoon at a time until sauce reaches desired dipping consistency.
04 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into water for 10-15 seconds until pliable. Lay flat on a clean, damp kitchen towel.
05 - Place a lettuce leaf in the lower third of wrapper. Add small amounts of cabbage, carrot, cucumber, and herb leaves. Arrange 4 shrimp halves pink side down on top. Fold bottom over filling, fold in sides, and roll tightly. Repeat with remaining ingredients.
06 - Serve immediately with peanut dipping sauce on the side. Rolls can be covered with damp paper towels and refrigerated for up to 2 hours before serving.

# Expert Advice:

01 -
  • The peanut sauce alone will become your new obsession for everything from spring rolls to roasted vegetables
  • These rolls are endlessly adaptable once you master the basic folding technique
  • Perfect for entertaining since guests can customize their own fillings at the table
02 -
  • Rice paper continues to soften as it sits so do not soak it longer than 15 seconds or you will end up with torn wrappers
  • Work on a damp towel not a dry surface since the wrapper will stick instantly to anything completely dry
  • These rolls are best served immediately but will keep for a few hours wrapped tightly in plastic and refrigerated
03 -
  • A mandoline makes quick work of julienned vegetables but watch your fingers carefully
  • Room temperature ingredients roll more easily than cold ones straight from the fridge

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