Thai Shrimp Rolls
Bright, fresh, and bursting with flavor, these Thai Shrimp Rolls are a light yet satisfying dish perfect for any occasion. Featuring tender shrimp, crisp julienned veggies, fragrant cilantro and mint, and delicate vermicelli noodles all wrapped in silky rice paper, each roll is a handheld medley of textures and tastes. The homemade dipping sauce—a savory-sweet blend of soy sauce, rice vinegar, honey, and sesame oil with a hint of garlic and optional chili flakes—elevates every bite with a bold, tangy finish. Ready in just 30 minutes, this no-cook recipe is ideal for warm-weather gatherings, healthy lunches, or as a show-stopping appetizer. Try these Thai-inspired shrimp rice paper rolls today and bring an authentic taste of Southeast Asia to your table!
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Recipe Information
Ingredients
- 12 pieces Shrimp (medium-sized, peeled and deveined)
- 8 pieces Rice paper wrappers
- 100 grams Vermicelli noodles
- 1 small Cucumber (julienned)
- 1 medium Carrot (julienned)
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 3 stocks Green onion (thinly sliced)
- 8 pieces Lettuce leaves
- 4 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 clove Garlic (minced)
- 0.5 teaspoon Chili flakes (optional)
Instructions
Bring a pot of water to a boil and cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water. Set aside.
In another pot of boiling water, cook the shrimp for 2-3 minutes or until they turn pink and opaque. Remove, rinse with cold water, and pat dry.
Prepare the dipping sauce by combining soy sauce, rice vinegar, honey, sesame oil, minced garlic, and chili flakes (optional) in a small bowl. Stir until well mixed. Set aside.
Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Lay it flat on a clean surface.
Place a piece of lettuce on the lower third of the rice paper. Lay 2-3 shrimp on top of the lettuce, followed by a small handful of vermicelli noodles, cucumber, carrot, cilantro, mint, and green onion.
Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll tightly like a burrito. Repeat with the remaining wrappers and ingredients.
Arrange the assembled rolls on a serving platter. Serve immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 412 mg | 9% | |
*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.
