Best 5 Shrimp Rice Paper Wraps Recipes
Embark on a culinary journey to Southeast Asia with these Vietnamese Shrimp Rice Paper Wraps, a delightful appetizer or light meal that bursts with vibrant flavors. These delicate rolls, also known as Goi Cuon or summer rolls, are made with translucent rice paper wrappers that encase a colorful array of fresh herbs, crisp vegetables, and succulent shrimp. Dipped in a flavorful dipping sauce, each bite offers a symphony of textures and tastes that will tantalize your palate. This comprehensive guide provides three enticing variations of the classic recipe:
* **Classic Shrimp Rice Paper Wraps:** Experience the authentic taste of Vietnamese Goi Cuon with this traditional recipe. Fresh shrimp, rice vermicelli noodles, and an assortment of herbs and vegetables, such as mint, cilantro, and carrots, are wrapped in rice paper and served with a classic dipping sauce made with fish sauce, lime juice, and sugar.
* **Peanut Dipping Sauce Variation:** Elevate your rice paper wraps with a creamy and nutty peanut dipping sauce. This variation combines creamy peanut butter, soy sauce, rice vinegar, and a touch of Sriracha for a tantalizingly rich and flavorful sauce that perfectly complements the fresh ingredients in the wraps.
* **Crispy Shrimp Variation:** Indulge in a delightful textural contrast with crispy shrimp rice paper wraps. Succulent shrimp are coated in a crispy batter and fried until golden brown, adding an irresistible crunch to the soft and chewy rice paper. Served with the classic dipping sauce or the peanut dipping sauce, these wraps are sure to impress.
SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
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
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
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
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
SHRIMP AND CHICKEN RICE PAPER ROLLS
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
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 'N' RICE WRAPS
"I love stir-fry, so I wrapped up my favorite one for this recipe," says Michael Compean of West Los Angeles, California. "You can use white, brown, wild or Japanese sticky rice...or combine rice with ramen noodles."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the cornstarch, clam juice, water, soy sauce, honey, sesame oil and sherry or broth until smooth; set aside., In a large skillet or wok, stir-fry mushrooms and peas in canola oil for 3-4 minutes or until tender. Add the shrimp, ginger and garlic; stir-fry until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cilantro, pepper, sesame seeds and salt. , Remove from the heat. Spoon rice down the center of each tortilla; top with shrimp mixture and roll up.
Nutrition Facts :
SHRIMP PORK & BASIL RICE PAPER ROLLS
I love rice paper rolls - they are so versatile- You can make them vegetarian, with chicken, clean the fridge. Serve them as appetizers or as a side dish or entre depending on the size and filling. This recipe is Thai oriented. The Hoisin/peanut sauce is perfect with them. Serve as an appetizer or first course. You may also make these in the smaller size rice paper wraps to serve as finger food. The rolls should be made and served within a short time - if I am leaving them for more than an hour I cover them lightly with a slightly damp cloth and place them in the fridge.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 12 rolls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Add rice noodles to a pot of boiling water and cook until tender apprx 6-7 minutes, drain and rinse well to prevent sticking.
- Fill a bowl large enough to slide a wrapper into with warm water.
- dip one wrapper at a time into the warm water for apprx 30 seconds or until soft and pliable.
- Make each roll when you remove the wrapper from the water.
- Lay the wrapper on a flat surface, place 2-4 basil leaves side by side about 2" from an edge of the wrapper,lay 4-5 shrimp halves on the basil leaves, add a small amount of pork,then some noodles, cilantro& mint.
- portion the ingredients so you will have even amounts for all your rolls.
- Starting at the filling end roll over one end of the wrapper, fold in the ends and continue to roll.
- Do a nice tight roll but be careful not to tear.
- The roll should be apprx 1"-1 1/2" thick.
- Warm the sauce ingredients, bring to a boil and remove from heat.
- serve warm or room temperature with the rolls.
Nutrition Facts : Calories 626.8, Fat 18, SaturatedFat 4.5, Cholesterol 122.3, Sodium 1276.5, Carbohydrate 83.3, Fiber 6.3, Sugar 20.4, Protein 32.6
Tips:
- Prep the ingredients in advance: Chop the vegetables, rice noodles, and shrimp ahead of time to save time during assembly.
- Use a sharp knife to cut the spring rolls: This will help prevent them from tearing.
- Don't overfill the rice paper wrappers: Otherwise, they will be difficult to roll and may break.
- Soak the rice paper wrappers for the correct amount of time: If they are too wet, they will be difficult to handle. If they are not wet enough, they will be brittle and may break.
- Serve the rice paper wraps with a dipping sauce: This will add flavor and moisture to the wraps.
Conclusion:
Shrimp rice paper wraps are a delicious and healthy appetizer or light meal. They are easy to make and can be customized to your liking. With a little practice, you can make perfect rice paper wraps that will impress your friends and family.
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