Thai Shrimp Rolls With Peanut Sauce (Print Version)

Fresh shrimp and crisp vegetables in rice paper with tangy peanut sauce

# Recipe Ingredients:

→ 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

# Directions:

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 - Julienne the carrot and cucumber. Shred the red cabbage. Wash and dry the lettuce leaves. Arrange all vegetables and herbs on a platter for easy assembly.
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 the sauce reaches a smooth, dippable consistency.
04 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the 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 a small amount of cabbage, carrot, cucumber, and a few herb leaves. Top with 4 shrimp halves, pink side down. Fold the bottom over the filling, fold in the sides, and roll up tightly.
06 - Repeat with remaining ingredients. Serve immediately with the peanut sauce on the side for dipping.

# Expert Advice:

01 -
  • The peanut sauce alone will become your new favorite dip for everything from raw veggies to spring rolls
  • These rolls are endlessly adaptable, so you can use whatever fresh vegetables you have on hand
  • They make everyone feel like they're eating something fancy while actually being incredibly straightforward to assemble
  • The contrast between the cool, crisp vegetables and warm, creamy dipping sauce is absolutely perfect
02 -
  • Work with one wrapper at a time because they'll stick together if stacked, and keep a damp towel underneath your workspace for easy cleanup
  • The rice paper continues to soften as it sits, so don't worry if it feels slightly stiff when you first lay it flat
  • Don't overfill your rolls or they'll burst when you try to fold them—I learned this the hard way with vegetable filling everywhere
  • The peanut sauce thickens in the refrigerator, so always whisk in a splash of warm water before serving leftovers
03 -
  • Use a vegetable peeler to create paper-thin ribbons of carrot and cucumber instead of julienning by hand
  • Room temperature ingredients roll easier than cold ones, so let everything sit out for 15 minutes before starting
  • If your wrapper tears during rolling, don't panic—just layer a small piece of unused wrapper over the tear and keep rolling

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