Description
Delightful Thai shrimp rolls wrapped in rice paper with fresh vegetables and served with a creamy peanut sauce.
Ingredients
Scale
- 1 pack rice paper wrappers
- 1 pack dried rice vermicelli
- 30 medium shrimp (cleaned and deveined)
- 2 ripe mangoes
- 1 large carrot
- 1 large cucumber
- 1 lettuce
- 1 bunch green onions
- 1 bunch mint
- 1 bunch coriander
- 1 cup peanut butter
- 1/2 cup water
- 5 tbsp honey
- 4 tbsp fresh lime juice
- 1 tbsp sesame oil
Instructions
- Begin by making the peanut sauce. In a bowl, whisk together the peanut butter, water, honey, lime juice, and sesame oil until smooth. Set aside.
- Cook the rice vermicelli in boiling water for about five minutes, then drain and rinse under cold water.
- In a sauté pan, cook the shrimp over medium heat until they turn pink and opaque, approximately 2-3 minutes per side.
- Prepare the vegetables by washing and slicing the cucumber, carrot, mangoes, and green onions.
- Soak a rice paper wrapper in warm water until pliable, then lay it flat.
- Layer lettuce, vegetables, shrimp, and herbs onto the wrapper.
- Roll it tightly but gently, folding in the sides to secure the filling inside. Repeat until desired amount is made.
Notes
Feel free to customize the filling based on your preferences. Fresh herbs like mint and coriander elevate the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook, Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Thai shrimp rolls, peanut sauce, fresh rolls, summer rolls, healthy appetizer