Vietnamese Rice Paper Rolls — Original Creator Video
Original creator demonstrates cooked shrimp, rice noodles, lettuce and mint in rice paper with peanut-hoisin dip. FOOD makes 8 rolls with 240 g ready-to-eat cooked shrimp, 80 g noodles and added cucumber/carrot. Video sauce may contain milk; FOOD uses 50 ml water. Check shellfish, peanut, soy, wheat and video-only milk allergen differences.
Official cooking video · RecipeTin Eats · YOUTUBEVietnamese Fresh Cooked-Shrimp Rice Paper Rolls
Eight Vietnamese-style fresh rice paper rolls filled with fully cooked chilled prawns, vermicelli, greens and mint, served with peanut dip. Four servings of two rolls.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
1. Wash hands. Cook 80 g dry rice noodles in boiling water per package directions, usually 3–5 minutes, then drain, rinse with cool drinking water and dry. Keep 240 g ready-to-eat cooked shrimp refrigerated until use.
- 02
2. Rinse and dry 80 g lettuce, 20 g mint and 100 g cucumber. Julienne 80 g carrot and cucumber, remove stiff lettuce ribs for pliability, and optionally halve cooked shrimp lengthwise.
- 03
3. Whisk 45 g peanut butter, 35 ml hoisin, 15 ml rice vinegar, 3 g garlic and 50 ml drinking water until smooth. If too thick, add 10 ml more water.
Peanut butter varies in sugar and sodium; hoisin may contain soy and wheat. Never serve the peanut dip to someone with a peanut allergy; use separate clean utensils and a suitable safe alternative. - 04
4. Put about 800 ml warm drinking water in a shallow bowl. Dip one wrapper for only 2–3 seconds, then lay on a clean board. Place one-eighth of noodles, greens, mint and 30 g cooked shrimp on each. Fold sides and roll firmly into 8 rolls. Serve two each on four plates with peanut dip.
Dip rice paper in warm potable water for about 2–3 seconds, then let the residual moisture soften it on a clean board. Over-soaking can cause tearing. Take fully cooked refrigerated shrimp out only as you assemble and serve the rolls promptly.
Cooking videos
Vietnamese Shrimp Spring Rolls with Peanut Sauce
Shows cooked shrimp and rice paper rolling. Video dip uses milk, whereas this recipe uses water; allergen difference.
Publisher: MyHealthyDish · YOUTUBE
Helpful source links
Before you cook
Contains crustacean shellfish and peanuts; commercial hoisin may contain soy, wheat or sesame. Use fully cooked ready-to-eat chilled shrimp, check expiry dates, wash fresh vegetables and serve assembled rolls promptly or refrigerate within 2 hours at 4°C/40°F or colder. The linked external video uses milk in its peanut sauce, whereas this recipe uses water; following the video would introduce a milk allergen.
Allergens: crustacean shellfish (shrimp), peanuts, soy and wheat may be present in hoisin sauce, check rice-paper and noodle labels for wheat or sesame
Image & source credits
These illustrations stand in for food photos.
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