Vietnamese Style Rice Paper Rolls
Delight in the fresh, vibrant flavors of Vietnamese cuisine with these Vietnamese Style Rice Paper Rolls! Packed with colorful julienned vegetables, tender cooked shrimp, and fragrant herbs like mint, cilantro, and Thai basil, these rolls are a refreshing, healthy option perfect for lunch, dinner, or light entertaining. Soft rice paper wrappers encase the harmonious fillings alongside chewy rice vermicelli noodles, creating a delightful blend of textures. Serve them with a luscious, umami-rich dipping sauce made from hoisin, peanut butter, and soy sauce, topped with crunchy roasted peanuts for added indulgence. Ready in just 30 minutes, these gluten-free, customizable appetizers are as beautiful as they are delicious—a crowd-pleasing centerpiece for any spread! Searching for easy Asian-inspired recipes? These rice paper rolls are your answer.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Medium shrimp, peeled, deveined, and cooked
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro sprigs
- 12 leaves Fresh Thai basil leaves
- 6 leaves Lettuce leaves, torn into smaller pieces
- 4 tablespoons Hoisin sauce
- 2 tablespoons Peanut butter (optional for dipping sauce)
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 2 tablespoons Finely chopped roasted peanuts
- 1 large bowl Warm water
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until softened. Drain and set aside.
Set up a work station with all the filling ingredients: shrimp, softened noodles, julienned vegetables, herbs, and lettuce.
Fill a large, shallow bowl or plate with warm water. Working with one rice paper wrapper at a time, dip it into the water for 10-15 seconds, until it softens but is still slightly firm.
Lay the softened rice paper wrapper flat on a clean cutting board or a damp kitchen towel.
Place a piece of lettuce across the lower third of the rice paper. On top of the lettuce, layer a small amount of noodles, carrots, cucumber, red bell pepper, 1 shrimp, and a few leaves of mint, basil, and cilantro.
Fold the bottom edge of the wrapper up and over the filling, then fold in the sides of the wrapper. Roll tightly from the bottom to the top until the roll is sealed. Repeat with the remaining wrappers and fillings.
For the dipping sauce, mix hoisin sauce, peanut butter (if using), soy sauce, and rice vinegar in a small bowl. Stir until smooth, adding a teaspoon of warm water at a time to adjust the consistency. Sprinkle with chopped peanuts.
Serve the rice paper rolls immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 32.7 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1750 mg | 37% | |
*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.
