Shrimp Rice Paper Rolls
Shrimp Rice Paper Rolls
Ingredients
For the Rolls
- 180 g shrimp, raw or cooked
- 3-6 rice paper wrappers, (1 or 2 per roll)
- 2 scallions, finely sliced
- as needed oil, for brushing
For the Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon honey, (or monkfruit)
- 1/4 teaspoon sesame oil
- 1/2 tablespoon water
Instructions
- 1
In a bowl, toss the shrimp with the finely sliced scallions to create the filling.
⏱️ 2 min
- 2
Prepare the rice paper wrappers. Depending on your preference for single or double-wrapped rolls, take either 2 rice paper wrappers together or 1 rice paper alone. Soak the chosen rice paper(s) in warm water for 3 minutes until softened.
⏱️ 3 min
- 3
Remove the softened rice paper(s) from the water. Place a portion of the shrimp and scallion filling onto the wrapper(s). Roll tightly to form a spring roll. Repeat this process for all 3 rolls.
⏱️ 5 min
- 4
Gently brush some oil onto a plate and onto the prepared rolls. This will prevent them from sticking during steaming.
⏱️ 1 min
- 5
Place the rolls in a steamer. Steam for 5-7 minutes if using raw shrimp, or for approximately 3 minutes if using pre-cooked shrimp, or until the shrimp is fully cooked through.
⏱️ 7 min
- 6
While the rolls are steaming, prepare the dipping sauce. In a small bowl, combine the soy sauce, oyster sauce, honey (or monkfruit), sesame oil, and water. Mix well.
⏱️ 2 min
- 7
Serve the steamed shrimp rice paper rolls immediately with the prepared dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Rice Paper Rolls
For the Rolls
- 180 g shrimp, raw or cooked
- 3-6 rice paper wrappers, (1 or 2 per roll)
- 2 scallions, finely sliced
- as needed oil, for brushing
For the Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon honey, (or monkfruit)
- 1/4 teaspoon sesame oil
- 1/2 tablespoon water
Instructions
- 1
In a bowl, toss the shrimp with the finely sliced scallions to create the filling.
⏱️ 2 min - 2
Prepare the rice paper wrappers. Depending on your preference for single or double-wrapped rolls, take either 2 rice paper wrappers together or 1 rice paper alone. Soak the chosen rice paper(s) in warm water for 3 minutes until softened.
⏱️ 3 min - 3
Remove the softened rice paper(s) from the water. Place a portion of the shrimp and scallion filling onto the wrapper(s). Roll tightly to form a spring roll. Repeat this process for all 3 rolls.
⏱️ 5 min - 4
Gently brush some oil onto a plate and onto the prepared rolls. This will prevent them from sticking during steaming.
⏱️ 1 min - 5
Place the rolls in a steamer. Steam for 5-7 minutes if using raw shrimp, or for approximately 3 minutes if using pre-cooked shrimp, or until the shrimp is fully cooked through.
⏱️ 7 min - 6
While the rolls are steaming, prepare the dipping sauce. In a small bowl, combine the soy sauce, oyster sauce, honey (or monkfruit), sesame oil, and water. Mix well.
⏱️ 2 min - 7
Serve the steamed shrimp rice paper rolls immediately with the prepared dipping sauce on the side.
⏱️ 2 min