Thai Shrimp Rolls with Peanut Sauce Recipe
Delight in fresh and vibrant Thai Shrimp Rolls served with a creamy, tangy peanut sauce. These light spring rolls are packed with succulent grilled shrimp, crisp vegetables, and fresh herbs all wrapped in delicate rice paper, perfect as a healthy appetizer or light meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 15-20 rolls
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
- Diet: Halal
Ingredients
For the Spring Rolls
- 1 pack rice paper wrappers
- 1 pack dried rice vermicelli
- 30 medium shrimp, cleaned and deveined
- 2 ripe mangoes, julienned
- 1 large carrot, julienned
- 1 large cucumber, julienned
- 1 head lettuce, leaves separated
- 1 bunch green onions, sliced thin
- 1 bunch mint, chopped
- 1 bunch coriander, chopped
For the Peanut Sauce
- 1 cup peanut butter
- 1/2 cup water
- 5 tbsp honey
- 4 tbsp fresh lime juice
- 1 tbsp sesame oil
Instructions
- Make Peanut Sauce: In a pan over medium heat, combine 1 cup peanut butter, 1/2 cup water, 5 tablespoons honey, 4 tablespoons fresh lime juice, and 1 tablespoon sesame oil. Stir continuously until the sauce is creamy and well blended. Cook longer if a thicker consistency is preferred. Remove from heat and set aside.
- Cook Rice Vermicelli: Bring a pot of water to a boil. Add the dried rice vermicelli and cook for 1 to 2 minutes until tender yet slightly firm. Drain the noodles in a colander and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Cook Shrimp: Heat a grilling pan over medium-high heat. Place the cleaned shrimp onto the pan and cook for 2 minutes on each side or until they turn pink and opaque, careful not to overcook. Remove and let cool.
- Prep the Vegetables: Rinse all vegetables thoroughly under cold water. Peel those that require peeling, then julienne mangoes, carrot, and cucumber into long thin strips. Separate and wash lettuce leaves. Finely chop green onions, mint, and coriander. Dry all vegetables and herbs.
- Roll Thai Shrimp Rolls: Dip one rice paper wrapper into lukewarm water for about 10 seconds until pliable but still firm. Lay the wrapper flat on a clean work surface. In the center, arrange a layer of lettuce, followed by a mix of julienned vegetables, a few shrimp, and a small portion of rice vermicelli. Fold the bottom edge over the filling and roll away from you tightly once. Fold the left and right edges inward to seal the sides, then continue rolling upward until fully wrapped. Repeat with the remaining ingredients.
- Serve: Arrange rolls on a plate and serve immediately with the prepared peanut sauce for dipping.
Notes
- The nutrition information provided should be used as a guideline as exact amounts may vary depending on ingredient sizes.
- Vegetable quantities can be adjusted based on personal preference; feel free to add more or less of each to suit your taste.
- Ensure shrimp are not overcooked to maintain tender texture.
- Use fresh herbs for the best flavor and aromatic freshness in the rolls.
- If you prefer a thicker peanut sauce, simmer for a longer time over low heat while stirring regularly.
