Rice Paper Recipes
These fresh and vibrant rice paper spring rolls are packed with vegetables and protein, perfect for a light meal or appetizer. They are served with a flavorful peanut dipping sauce.
Equipment
- 1 large mixing bowl
- 1 saucepan
- 1 cutting board
- 1 plate or large shallow dish
- 1 measuring cups and spoons
- 1 whisk
Ingredients
- 8 pieces rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise
- 1 cup rice noodles, cooked and cooled
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell pepper, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- as needed leaves Lettuce leaves for wrapping (optional)
- ½ cup peanut butter
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 tablespoons water (to thin the sauce)
Instructions
- Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Add water as needed to achieve desired consistency. Set aside.
- Fill a large mixing bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it is soft and pliable. Remove from the water and place it on a clean plate.
- Lay a small amount of lettuce (if using) on the bottom half of the rice paper wrapper. On top of the lettuce, layer a small amount of rice noodles, carrots, cucumber, bell pepper, shrimp, mint, and cilantro.
- Fold the sides of the rice paper in, then roll it up tightly from the bottom to the top, making sure to tuck in the filling as you go. Repeat with the remaining rice paper wrappers and filling ingredients.
- Serve the spring rolls with the peanut dipping sauce on the side.
Notes
Feel free to customize your spring rolls with other ingredients such as tofu, avocado, or different vegetables based on your preference.
These spring rolls are best served fresh, but you can store them in a covered container in the refrigerator for a few hours before serving.