I love making Shrimp Rice Paper Rolls, especially when I’m craving something light and fresh. These rolls are easy to prepare and perfect for warm weather. I remember the first time I tried them – the crunch of the rice paper combined with the juicy shrimp and crisp vegetables was something I had never tasted before. Shrimp Rice Paper Rolls quickly became one of my go-to snacks, whether for a lunch or as an appetizer for guests. The combination of shrimp, herbs, and rice paper is just delicious!
Simple Ingredients, Big Flavor
The ingredients for Shrimp Rice Paper Rolls are so simple, yet they create such amazing flavors. I like to use cooked shrimp, rice noodles, fresh mint, cilantro, and a few veggies like cucumber and carrots. When I prepare them, I soak the rice papers just long enough for them to soften, then I carefully wrap them around the shrimp and veggies. The process is easy, but you need a little patience to roll them up neatly. Once you dip them in a tangy peanut sauce or hoisin sauce, it’s hard to stop eating them!
A Light and Refreshing Snack
Shrimp Rice Paper Rolls have this wonderful lightness that makes them perfect for a quick snack or lunch. I often make them when I want something that won’t weigh me down. There’s something so refreshing about the herbs and vegetables inside the rolls. The rice paper itself adds the right amount of texture, and the shrimp gives it that extra bit of protein. It’s a great way to eat healthy while enjoying every bite!
Perfect for Any Occasion
Whenever I have a party or get-together, I always serve Shrimp Rice Paper Rolls because they’re such a crowd-pleaser. I love how colorful and vibrant they look on the table. They’re also super fun to make with friends or family – everyone can pick their own fillings and make their rolls the way they like. Shrimp Rice Paper Rolls never fail to bring smiles, and they’ve become one of my favorite recipes to share.
Table of Contents
Chef’s Notes- Shrimp Rice Paper Rolls
- Perfecting the Shrimp Filling: When chopping the shrimp, ensure the pieces are small and uniform for a smooth texture. A food processor works best for achieving a consistent paste, but if you prefer a chunkier filling, chop the shrimp by hand for added texture.
- Testing Seasoning Before Wrapping: It’s essential to test the flavor of your filling before assembling the dumplings. Fry a small spoonful of the shrimp mixture and taste it for seasoning. This gives you a chance to adjust the soy sauce, sesame oil, or sugar to your liking.
- Dumpling Wrappers Tip: If you’re not using fresh dumpling wrappers, keep them covered with a damp cloth to prevent them from drying out while assembling. If using rice paper wrappers, remember to soak them quickly in warm water to soften before filling.
- Oil Temperature: For a perfect golden crisp, ensure your frying oil reaches 350°F (175°C) before adding the dumplings. If the oil is too cool, the dumplings will absorb too much oil and become greasy. If it’s too hot, they may burn on the outside before cooking through.
- Freezer-Friendly: These dumplings freeze well. After assembling them, place them on a baking sheet in a single layer and freeze. Once frozen, transfer them to a freezer bag. To cook, fry them directly from frozen—no need to thaw.
- Dipping Sauce Variety: While a classic soy-based sauce or spicy mayo works great, you can experiment with different dipping sauces like sweet chili sauce, hoisin, or even a vinegar-based sauce to elevate the flavors of your crispy shrimp pockets.
Shrimp Rice Paper Rolls
4
20
minutes10
minutes280
kcal28
minutesDive into the delightful world of shrimp rice paper rolls! These healthy and steamed dumplings are perfect for a quick lunch, snack, or dinner. Packed with succulent shrimp and vibrant flavors, they’re easy to make and customizable to your taste. Busy cooks will love how effortlessly you can whip up this nutritious meal in under 30 minutes. Inspired by the finesse of top celebrity chefs, this recipe brings restaurant-quality dumplings right to your home kitchen. Experience the joy of crafting delicious, guilt-free bites that everyone will adore!
Ingredients
- Shrimp Mixture
1 pound peeled and deveined raw shrimp finely chopped
2 cloves garlic finely grated using a microplane
½ inch fresh ginger grated using a microplane
1 tablespoon cornstarch
1 teaspoon granulated sugar
1 tablespoon oyster sauce
½ teaspoon ground white pepper
- Wraps
20 sheets rice paper cut into quarters
1 tablespoon avocado oil for brushing
- Dumpling Sauce
4 tablespoons avocado oil
1 stalk green onion finely minced
1 clove garlic minced
2 teaspoons gochugaru or red chili flakes
1 teaspoon oyster sauce
1 teaspoon sesame oil
- Alternative Ingredients:
Shrimp: Substitute with firm tofu for a vegetarian option.
Oyster Sauce: Use mushroom sauce as a vegan alternative.
Rice Paper: Replace with wonton wrappers if rice paper is unavailable.
Gochugaru: Use red pepper flakes as a substitute.
Avocado Oil: Can be replaced with vegetable or canola oil.
Sugar: Honey or maple syrup can be used instead of granulated sugar.
Directions
- Prepare the Shrimp Filling: Begin by peeling, deveining, and roughly chopping the shrimp. In a large mixing bowl, combine the chopped shrimp with the grated garlic and ginger. Sprinkle in the cornstarch, oyster sauce, white pepper, and sugar to balance the flavors. Mix thoroughly to ensure all ingredients are well incorporated. *(Time: 10 minutes)*
- Assemble the Dumplings: Take a quartered rice paper sheet and stack them. Dip the stacked sheets into lukewarm water for about 10 seconds until they become pliable. Carefully lay one softened sheet flat and place approximately 1 tablespoon of the shrimp filling in the center. Fold and twist the edges like a money bag to seal the dumpling. Repeat this process until all fillings are used. *(Time: 10 minutes)*
- Steam the Dumplings: Line a steamer basket with parchment paper to prevent sticking. Arrange the prepared dumplings in the steamer, ensuring they are not touching. Lightly brush each dumpling with avocado oil to keep them from sticking together. Cover with the lid and steam over boiling water for 10 minutes until the shrimp are cooked through and the rice paper is tender. *(Time: 10 minutes)*
- Prepare the Dumpling Sauce: In a small saucepan, heat the 4 tablespoons of avocado oil until hot. In a separate bowl, combine the minced garlic, green onion, gochugaru (or chili flakes), oyster sauce, and sesame oil. Slowly pour the hot oil over the sauce mixture, stirring continuously to blend the flavors. This will create a rich and spicy dipping sauce for the dumplings. *(Time: 5 minutes)*
- Serve and Enjoy: Transfer the steamed shrimp dumplings to a serving plate. Serve them alongside the freshly made dipping sauce. Optionally, garnish with additional green onions or sesame seeds for extra flavor and presentation. Enjoy your homemade, healthy shrimp rice paper rolls! *(Optional: Add a side of fresh vegetables or a light salad for a complete meal.)*
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- pastry brush
- microplane grater
- digital scale
- colander
Nutrition Facts
- Calories: 280kcal
- Carbohydrates: 25g
- Protein: 20g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 150mg
- Sodium: 600mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 2mg
FAQ- Shrimp Rice Paper Rolls
Can I make these shrimp rice paper rolls ahead of time?
Yes, you can! Assemble the dumplings and steam them. Once they’re done, let them cool, and store them in the fridge for up to 2 days. Reheat them by steaming for a few minutes before serving.
Can I use a different protein instead of shrimp?
Absolutely! You can use firm tofu for a vegetarian or vegan option, or even chicken if you prefer. Just make sure to adjust the cooking times based on the protein you choose.
How do I store leftover dumplings?
Leftover dumplings should be stored in an airtight container in the fridge. They can be eaten cold or steamed again before serving. If you’d like to freeze them, make sure to freeze them on a tray first before transferring to a freezer bag to prevent them from sticking together.
What can I serve with shrimp rice paper rolls?
These dumplings pair well with a light salad (like a cucumber or mixed greens salad), steamed veggies, or a bowl of hot soup. For added flavor, top them with crushed peanuts or sesame seeds.
What if I don’t have rice paper?
If rice paper is unavailable, you can use wonton wrappers or even make a simple dough to wrap the filling. However, note that the texture will be different, and they won’t be as translucent as rice paper.
