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Rice Paper Rolls with Shrimp and Fresh Herbs
Rice Paper Rolls with Shrimp and Fresh Herbs
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Easy Thai shrimp rice paper rolls filled with slaw, vermicelli, and herbs - perfect for appetizers or a light meal.
Ingredients:
  • 0.25 (8 ounce) package dried rice vermicelli noodles
  • 40 cooked and peeled shrimp
  • 24 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
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon sesame oil
Instructions:
  • Boil water in a pot, then add vermicelli noodles to soak until tender, approximately 5 minutes. Drain and cool for about 10 minutes before using.
  • Butterfly the shrimp by slicing them in half lengthwise.
  • 1. Submerge a rice paper sheet in hot water for 4 seconds. Remove, shake off excess water, and place on a clean, flat surface. Arrange shrimp and the rest of the roll ingredients carefully at the top of the wrapper, leaving 2/3 of the wrapper uncovered. Roll tightly from the top, while folding in the left and right edges over the filling.
  • Continue to moisten, fill, and fold the remaining rolls until all the ingredients are used.
  • Combine mirin, tamari, rice vinegar, ginger, and sesame oil in a small, resealable container. Shake vigorously to mix well. Transfer the sauce into a dipping dish and pair with rolls for serving.

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