Rice Paper Shrimp Rolls

Guys… If you like shrimp, stop what you are doing right now, go to the store, and buy these ingredients. This recipe is so fantastic, it will become a staple at your house. The fresh ingredients and Asian flavors make these rice paper shrimp rolls once of my new favorite recipes.

Why you’ll love these shrimp rice paper rolls

  • These shrimp rice paper rolls are easy to make and are just bursting with Asian flavors.
  • They give you everything you want in homemade rice noodles in a fraction of the time.
  • These shrimp rice noodles are high in protein and low in calories.

Here’s what you’ll need to make it

  • Steaming basket – You can buy a steaming basket pretty inexpensively. However, if you don’t have one, you can put a small, heat safe bowl upside down in the boiling water and place a heat-safe plate on tip with a lid on the pan. I used my always pan with steamer basket and it worked great.
  • Frying pan or deeper pan – Again, I used my Always Pan from Our Place.
  • Plate
  • Whisk
  • Small Bowl
  • Knife

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Ingredients & substitutions

  • Jumbo shrimp
  • Rice paper rounds
  • Cilantro
  • Green onions chopped 
  • Soy sauce
  • Sesame oil
  • Chopped green onion
  • Chili oil for topping

How to make these steamed rice paper shrimp rolls

Step 1. Slice shrimp across the curled side, horizontally, about 1/3 of the way through the shrimp, so they lay flat. Set aside.

Step 2. On a shallow bowl or plate, pour a little water, enough to cover the rice paper. Take one piece of rice paper and lay it submerged in the water. Let sit for a few minutes, until it is soft and pliable.

Step 3. Move softened rice paper to another plate and lay shrimp flat. Top with chopped green onions and cilantro, then roll up. Do this with all of the shrimp and rice paper.

Step 4. Bring a pan of water to a bowl. While you wait for the water to boil, brush each shrimp roll with a little bit of oil so they don’t stick. Use a steaming basket and steam the rolls for about 3 minutes. Remove the rolls and repeat for all. I do this in about 3-5 rolls at a time.

Step 5. While the rolls steam, make the sauce. To a bowl, add the soy sauce, sesame oil, green onions, sesame seeds and whisk until combined.

Step 6. Once the rolls are done, serve on a plate and top with the sauce and chili crisp.

FAQs about rice paper

How do you keep rice paper from drying out?

Refrigeration is notorious for drying out rice paper wrappers and making spring rolls rubbery, so fair warning that these won’t be quite as supple as their freshly rolled friends (but still delicious nonetheless). Wrap individual summer rolls tightly in plastic wrap and store the rolls in an airtight container. Or store them doused in sauce.

How long can rice paper last?

To ascertain the longevity of rice paper, always check the packaging for a best-by or use-by date. Unopened rice paper can last approximately six months to a year in proper conditions. Once opened, it should be used within about two months for optimal freshness.

What makes rice paper unique?

Basically, rice paper is a thin steamed rice crepe (or sheet, as some people call them) that has been dried. Traditionally, rice paper gets dried on bamboo mats or stretchers of sorts, which explains why they have a woven, rattan like pattern.

More easy Asian recipes:

Rice Paper Shrimp Rolls

These rice paper shrimp rolls are so easy and super delicious! A must try!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine Asian
Servings 2 Servings
Calories 150 kcal

Equipment

  • 1 steaming basket
  • 1 Frying pan or deeper pan
  • 1 plate
  • 1 Whisk
  • 1 Small Bowl
  • 1 Knife

Ingredients
  

  • 6 jumbo shrimp
  • 6 rice paper rounds
  • 1/2 cup cilantro
  • 3 green onions chopped

Sauce

  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp chopped green onion
  • chili oil for topping

Instructions
 

  • Slice shrimp across the curled side, horizontally, about 1/3 of the way through the shrimp, so they lay flat. Set aside.
  • On a shallow bowl or plate, pour a little water, enough to cover the rice paper. Take one piece of rice paper and lay it submerged in the water. Let sit for a few minutes, until it is soft and pliable.
  • Move softened rice paper to another plate and lay shrimp flat. Top with chopped green onions and cilantro, then roll up. Do this with all of the shrimp and rice paper.
  • Bring a pan of water to a bowl. While you wait for the water to boil, brush each shrimp roll with a little bit of oil so they don’t stick. Use a steaming basket and steam the rolls for about 3 minutes. Remove the rolls and repeat for all. I do this in about 3-5 rolls at a time.
  • While the rolls steam, make the sauce. To a bowl, add the soy sauce, sesame oil, green onions, sesame seeds and whisk until combined.
  • Once the rolls are done, serve on a plate and top with the sauce and chili crisp.
Keyword avocado toast with chili crisp, rice paper rolls, shrimp rice paper rolls

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