Thai Shrimp Rolls With Peanut Sauce (Print version)

Fresh shrimp and vegetables in rice paper with creamy peanut sauce

# What you need:

→ Shrimp

01 - 16 large shrimp, peeled and deveined
02 - 1 teaspoon sesame oil
03 - Pinch of salt

→ Vegetables & Herbs

04 - 1 small carrot, julienned
05 - 1/2 cucumber, julienned
06 - 1 cup shredded red cabbage
07 - 8 fresh lettuce leaves (butter or romaine)
08 - 1/2 cup fresh mint leaves
09 - 1/2 cup fresh cilantro leaves
10 - 1/4 cup fresh Thai basil leaves

→ Wrapping

11 - 8 rice paper wrappers (8.5 inch diameter)

→ Peanut Sauce

12 - 1/3 cup creamy peanut butter
13 - 2 tablespoons soy sauce
14 - 2 tablespoons lime juice
15 - 1 tablespoon hoisin sauce
16 - 1 tablespoon honey or brown sugar
17 - 1 teaspoon grated fresh ginger
18 - 1 garlic clove, minced
19 - 2-3 tablespoons warm water

# Directions:

01 - Bring a small pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until just pink and opaque. Drain, pat dry, and toss with sesame oil and a pinch of salt. Slice each shrimp in half lengthwise.
02 - Arrange all vegetables and herbs on a platter for easy assembly: julienned carrot, cucumber, shredded cabbage, lettuce leaves, mint, cilantro, and Thai basil.
03 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, hoisin sauce, honey, ginger, and garlic. Add warm water one tablespoon at a time until the sauce reaches a smooth, dippable consistency.
04 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds just until softened. Lay flat on a damp kitchen towel.
05 - Place a lettuce leaf in the lower third of the wrapper. Add a small amount of cabbage, carrot, cucumber, and a few herb leaves. Top with 4 shrimp halves, pink side down.
06 - Fold the bottom of the wrapper over the filling, fold in the sides, and roll up tightly. Repeat with remaining ingredients to make 8 rolls total.
07 - Serve immediately with the peanut sauce on the side for dipping.

# Expert advice:

01 -
  • The peanut sauce comes together in minutes and keeps in the fridge for weeks
  • Everything can be prepped ahead, making assembly feel almost meditative
  • Each roll is like a fresh, crisp salad wrapped in an edible package
02 -
  • Rice paper continues to soften as it sits, so serve these within an hour of rolling
  • Work with one wrapper at a time, otherwise they stick together and tear
  • The sauce thickens in the fridge, so add a splash of water before serving leftovers
03 -
  • Use a very sharp knife for julienning the vegetables, dull knives will crush them instead of cutting cleanly
  • Room temperature ingredients roll better than cold ones, so let everything sit out for 20 minutes before starting

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