Thai Shrimp Rolls With Peanut Sauce (Print Version)
Fresh shrimp with crisp vegetables and herbs in rice paper, served with creamy peanut sauce.
# What You'll 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 It:
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 julienned vegetables separate from herb leaves.
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 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 from bottom to top. Repeat with remaining ingredients.
07 - Serve immediately with peanut sauce on the side for dipping.
# Expert Advice:
01 -
- The cool crisp vegetables and warm shrimp create this incredible temperature contrast that wakes up your whole palate
- Once you get the hang of rice paper, you can put absolutely anything inside these rolls and they will taste amazing
02 -
- Rice paper continues to soften as it sits, so roll these just before serving and do not stack them on top of each other or they will stick together
- The peanut sauce thickens in the refrigerator, so always whisk in a little more warm water before serving if it has been sitting
03 -
- Roll these on a damp towel rather than a dry cutting board because the paper will tear less easily
- Make the peanut sauce a few hours ahead to let the flavors meld together