Shrimp and Chicken Rice Paper Rolls
Delight in the fresh, vibrant flavors of these Shrimp and Chicken Rice Paper Rolls, a perfect fusion of crisp vegetables, tender proteins, and fragrant herbs wrapped in delicate rice paper. This easy, no-fry recipe is a healthy appetizer or light meal option that’s as fun to make as it is to eat. Featuring juicy shrimp, shredded chicken breast, crunchy carrots, cucumbers, and bell peppers, plus an aromatic mix of mint, basil, and cilantro, every bite bursts with satisfying textures and bold flavors. Paired with a creamy, tangy peanut dipping sauce with just a hint of zest and spice, these rolls are sure to be a crowd-pleaser. Quick to prepare with just 30 minutes of prep time, they’re ideal for a fresh, low-carb snack or party platter. Serve them with confidence and savor the taste of simplicity and elegance all rolled into one!
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Recipe Information
Ingredients
- 12 pieces Rice paper sheets
- 12 pieces Cooked shrimp (peeled and deveined)
- 1 cup Cooked chicken breast (shredded)
- 1 cup Rice noodles
- 1 medium Carrot (julienned)
- 1 medium Cucumber (julienned, seeds removed)
- 1 medium Red bell pepper (thinly sliced)
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 6 pieces Lettuce leaves (butter lettuce or similar, torn into smaller pieces)
- 1 bowl Warm water
- 2 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Peanut butter (smooth)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Water (for the sauce)
- 0.5 teaspoon Chili flakes (optional)
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside to cool.
Prepare all the vegetables by julienning the carrots, cucumber, and bell pepper. Tear the lettuce leaves into smaller pieces.
Set up a work station with the rice paper sheets, a large bowl of warm water, cooked shrimp, shredded chicken, rice noodles, julienned vegetables, fresh herbs (mint, cilantro, basil), and lettuce.
Prepare the dipping sauce by whisking together the soy sauce, hoisin sauce, peanut butter, lime juice, water, and optional chili flakes in a small bowl until smooth. Set aside.
To assemble the rolls, dip one rice paper sheet into the warm water for about 15-20 seconds or until pliable. Lay it flat on a clean surface or damp kitchen towel.
Place a piece of shrimp and about 1-2 tablespoons of shredded chicken slightly below the center of the rice paper. Add a small handful of rice noodles, a few pieces of each vegetable, a piece of lettuce, and a few leaves of herbs on top.
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with the remaining rice paper sheets and fillings.
Serve the rice paper rolls immediately with the prepared dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 32.0 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
