Best 5 Shrimp And Chicken Rice Paper Rolls Recipes

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Embark on a culinary journey to Southeast Asia with these tantalizing shrimp and chicken rice paper rolls, a harmonious blend of flavors and textures. Picture translucent rice paper enveloping succulent shrimp, tender chicken, crisp vegetables, and aromatic herbs, all complemented by a delectable dipping sauce. This Vietnamese delicacy, known as Goi Cuon, offers a refreshing and healthy alternative to traditional fried spring rolls.

In this comprehensive guide, we'll take you through two irresistible variations of shrimp and chicken rice paper rolls. The classic version features succulent shrimp, juicy chicken, and an array of colorful vegetables, while the vegetarian option caters to plant-based preferences with tofu, mushrooms, and a medley of fresh herbs. Both recipes are accompanied by a flavorful dipping sauce, adding an extra layer of zest and umami.

Whether you're hosting a party, seeking a light and wholesome lunch, or simply craving a taste of Vietnamese cuisine, these shrimp and chicken rice paper rolls are sure to delight your palate. So, gather your ingredients, prepare your dipping sauce, and let's embark on this culinary adventure together!

Here are our top 5 tried and tested recipes!

CHICKEN SUMMER ROLLS



Chicken Summer Rolls image

These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 rolls or 3 to 4 servings

Number Of Ingredients 13

1/4 cup rice vinegar, plus 1 to 2 tablespoons
4 teaspoons sugar, divided
2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
1 medium-large carrot, shredded (about 1 cup)
Kosher salt
12 (8 1/2-inch) rice paper wrappers (See Cook's Note)
About 12 Boston lettuce leaves
1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
4 scallions (white and green parts) finely chopped (about 1/2 cup)
1/2 cup fresh mint leaves, basil or cilantro
1/2 cup cooked brown or white rice
1/2 cup chunky peanut butter
2 tablespoons soy sauce

Steps:

  • Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
  • Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
  • Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
  • Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
  • Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

SHRIMP AND CHICKEN RICE PAPER ROLLS



Shrimp and Chicken Rice Paper Rolls image

I was just fooling around and came up with this simple recipe - served as an appetizer at midnight New Years Eve, If you have never worked with Rice paper there is a tutorial here on Zaar. Rolls were served with recipe #33113 I used the small rice paper rounds but you can use the larger ones and have these as a side dish.

Provided by Bergy

Categories     Poultry

Time 40m

Yield 8 small rolls, 2 serving(s)

Number Of Ingredients 10

6 large prawns, cleaned, shell & tail removed, chopped
3 ounces chicken, cooked, chopped
4 tablespoons sweet peppers, finely chopped
4 tablespoons celery, chopped
2 green onions, chopped
2 large mushrooms, chopped
2 garlic cloves, chopped
salt
pepper
8 sheets rice paper, six inch rounds

Steps:

  • Prepare all the ingredients and stir fry on a lightly greased pan until heated through and the prawns are cooked.
  • Set aside to cool.
  • Fill a bowl large enough to to slide a wrapper into it allowing the rice paper to completely submerge.
  • Leave it for approx 30 seconds or until it is pliable.
  • Take it out and slip another into the water.
  • Place a tbsp of fill on the pliable wrapper bring up the bottom edge, fold in each side and roll it so you have a small cigar.
  • Continue until you have made them all.
  • These can be made several hours ahead before serving just cover with plastic wrap and refrigerate - bring to room temperature before serving.

SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE



Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce image

Categories     Mushroom     Shellfish     Appetizer     Sauté     Shrimp     Cucumber     Winter     Jalapeño     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 pieces

Number Of Ingredients 21

Dipping Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves
1 teaspoon minced jalapeño chili with seeds
Rice-Paper Rolls
1 1/2 tablespoons olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)*
12 8- to- 9-inch round rice-paper sheets*
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup small fresh basil leaves
1 cup finely shredded iceberg lettuce or green cabbage
1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
1 cup matchstick-size strips seeded English hothouse cucumber
1 cup matchstick-size strips peeled carrot or jicama
8 ounces cooked peeled deveined medium shrimp, cut lengthwise in half

Steps:

  • For dipping sauce:
  • Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
  • For rice-paper rolls:
  • Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
  • Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
  • Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
  • *Available at Asian markets.

RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS



Rice Paper Rolls with Shrimp and Fresh Herbs image

A quick and simple way to make Thai-style rice paper rolls at home.

Provided by WYERA

Categories     Wraps and Rolls Appetizers

Time 1h5m

Yield 12

Number Of Ingredients 14

¼ (8 ounce) package dried rice vermicelli noodles
40 medium (blank)s cooked and peeled shrimp
24 medium (blank)s rice paper sheets
1 medium red bell pepper, julienned
1 medium mango, sliced
1 (8.5 ounce) package Asian slaw mix
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped
1 bunch Thai basil, chopped
3 tablespoons mirin
1 tablespoon tamari
1 tablespoon rice vinegar
¼ teaspoon ground ginger
¼ teaspoon sesame oil

Steps:

  • Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
  • Slice shrimp in half lengthwise.
  • Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
  • Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
  • Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g

CHICKEN OR SHRIMP EGG ROLLS



Chicken or Shrimp Egg Rolls image

Categories     Sauce     Chicken     Egg     Side     Fry     Vegetarian     Shrimp

Yield makes 20, enough for 10 or 20

Number Of Ingredients 11

1 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons rice wine or dry sherry
1/2 pound boneless, skinless chicken, either white or dark meat, cut into thin shreds, or roughly chopped peeled shrimp
Peanut or neutral oil like corn or grapeseed, as needed
5 fresh (or reconstituted and drained; see page 112) shiitake (black) mushrooms, stems discarded and caps sliced
3 scallions, trimmed and roughly chopped
2 cups bean sprouts or shredded Napa cabbage
1 tablespoon peeled and minced fresh ginger
20 egg roll wrappers, homemade (page 62) or store bought
Hot mustard like Colman's, Soy Dipping Sauce (page 583), hoisin sauce, and/or Worcestershire sauce for serving

Steps:

  • Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp. While it sits, put 2 tablespoons of oil in a large skillet and turn the heat to medium-high. A minute later, add the mushrooms, scallions, and bean sprouts; cook, stirring occasionally, for about 3 minutes. Remove from the pan with a slotted spoon.
  • Add another tablespoon of oil to the skillet and cook the ginger, stirring, until fragrant, about 30 seconds. Add the chicken or shrimp and its marinade and cook until it loses its pinkness, stirring occasionally to separate the pieces, about 3 minutes. Return the vegetables to the pan, mix well with the chicken or shrimp, and cook for another minute. Remove the mixture with a slotted spoon. (You can prepare this filling, covered and refrigerated, up to a day in advance.)
  • Add at least 3 inches of oil to a heavy saucepan or deep-fryer (a narrow vessel will save you oil; a broad one will allow you to cook more egg rolls at once); heat over medium-high heat until it reaches about 350°F. Meanwhile, moisten the edges of an egg roll wrapper with water and put 2 tablespoons of the filling down a line in the center; fold in the sides and roll tightly. Seal the seam with a few drops of water.
  • Working in batches, place the egg rolls in the oil and turn occasionally to brown evenly; the cooking will be easy and quick, about 5 minutes per batch (you just have to heat them through and brown the outside; everything inside is already cooked). Adjust the heat as necessary so that the egg rolls brown evenly. As they finish, drain on paper towels. Serve hot, with any of the sauces.
  • Vegetarian Egg Rolls
  • Omit the chicken or shrimp and use both bean sprouts and Napa cabbage, along with 2 cups shredded or grated carrots.
  • Chicken or Shrimp Rice Paper Rolls (Southeast Asia)
  • These are egg rolls Southeast Asian style, often wrapped in a leaf of red or green lettuce before serving, making a nice contrast between hot and cold. Substitute twenty 8- to 10-inch rice paper sheets for the egg roll wrappers. Soften the rice paper in hot water (110-120°F) for about 10 seconds (see page 38 for details). Fill and roll them on a damp kitchen or paper towel; you won't need water to seal. Fry and serve immediately with Sweet Nam Pla Dipping Sauce (page 586) or plain soy sauce.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Soak the rice paper wrappers properly: The rice paper wrappers need to be soaked in warm water for a few seconds before you can use them. This will make them pliable and easy to work with.
  • Use fresh ingredients: The fresher your ingredients, the better your spring rolls will taste. Try to use seasonal vegetables and herbs.
  • Don't overfill the spring rolls: When you're filling the spring rolls, be careful not to overfill them. This will make them difficult to roll and they may fall apart.
  • Roll the spring rolls tightly: Once you've filled the spring rolls, roll them up tightly. This will help to keep them together and prevent them from falling apart.
  • Cook the spring rolls until they're crispy: When you're cooking the spring rolls, make sure you cook them until they're crispy. This will give them a delicious texture and make them more enjoyable to eat.

Conclusion:

Shrimp and chicken rice paper rolls are a delicious and healthy appetizer or snack. They're perfect for parties or potlucks, and they can be made ahead of time. With a little practice, you'll be able to make these spring rolls like a pro!

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