Translucent sheets of rice paper hint at the fresh ingredients inside these little pouches. Because the paper is very fragile, make sure to buy extra to work with. Spring rolls can be made up to three hours before serving.
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons minced fresh ginger
- 1/4 cup hot water
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons sweet white miso
- 1/4 teaspoon red pepper flakes
- 3 ounces bean thread noodles, cooked and drained
- 1 cup finely shredded cabbage
- 1/3 cup grated carrot
- 1/4 cup sliced green onion
- 1/4 cup sesame seeds, toasted
- 16 cilantro leaves, whole
- 16 mint leaves, whole
- 1 pound shrimp, cooked, peeled and split in half lengthwise
- 16 (6-inch) round sheets rice paper
Instructions
- To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.
- To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.
- To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.
- Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.
- Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 299 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 91 mg |
| Sodium | 493 mg |
| Serving Size | 1 of 8 servings |
| Calories | 299 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 91 mg |
| Sodium | 493 mg |
Reviews
Rice paper works best one at a time and softened in a pan of comfortably warm water for about 30 seconds or so.. I actually used a pizza pan to roll my wraps on. Must have seen enough cooking shows to know how to best handle them. 🙂 I also added my ingredients to the roll separately, and sliced the green onions lengthwise to add more color pop. Definitely a must do for those summer appetizer parties!! They were a huge hit.
READ COMMENTS FIRST!!!!! Coming back to say the rice paper instructions were awful. I ruined 15 of them by soaking and stacking with paper towels. Instead, soak for 5-10 seconds only, one at a time, and start folding the ingredients when the rice paper still has a bit of stiffness. Once made, the taste is great. I also had better luck with keeping all ingredients separate and adding them one at a time to the rice paper (i.e., first noodles, then cabbage on top, etc.).
Awful! The rice paper instructions are a disaster. What a waste of time and money. I’ve never used rice paper so I followed the instructions given only to discover a huge mess of rice paper glued to paper towels. Also, vermicelli is a much better choice than the bean threads suggested in this awful recipe. DO NOT WASTE YOUR TIME ON THIS unless you enjoy throwing money into the trash.
I made them individually instead of stacking them on paper towels. Probably a lot less problematic.
I can’t tell you if this is tasty or not…the directions on how to use rice paper are a disaster and that is not being too critical. The rice paper sticks to the papertowel and will not come off at all. they also turn into one big googey sticky mess. I finally found better directions to use rice paper which was to put it in a pie tin filled with hotter water for only about 2-3 seconds, it will still be mostly hard. then put on a plastic cutting mat (the rice paper will continue to absorb the water and will be come pliable then it can be filled and rolled. But soaking the wrappers for that long and then putting them on paper towels is definitely not the way to go.
I love these! This was my first time working with rice paper and it’s not easy, but the result is well worth it. I will definitely make these again.
Very good. However I like fresh Thai basil leaves instead of or in addition to the mint and cilantro.
We loved these. The sauce was delicious and the kids loved it. We didn’t have much luck with the bean thread and ended up using bean sprouts in the rolls and they were delicious. We’ll try with bean thread and spouts both next time… and there will definitely be a next time!
I used to pay $4 for two of these at Trader Joes, and loved them so much that I decided I needed to learn to make my own so I could stop spending so much money on them. And guess what, these are even better, and for much less money! They do require a little bit of effort, but are very worth it.
Just to reiterate: The recipe on these is in fact complete, no cooking required (except the shrimp, if you bought raw ones). Unless you want a soggy mess on your hands, do not steam these, as a previous commenter suggested! No wonder they thought it was gross!
I just made these for a cool, springy dinner. YUM!
This was my first time working with the rice paper. It was tricky, but I’m glad I persevered. I found that filling them on a plate covered with a wet paper towel worked best. (A dry paper towel was too sticky and made the papers tear easily.)
I think making these with a friend or two would make it easier and more fun! One could soak the papers, one could fill them, etc.
I couldn’t find miso, so I left it out of the dipping sauce, which was delicious despite the omission.
Overall, I think it’s a fresh, tasty dish I would recommend to any adventurous cook!
This was my first time working with the rice paper. It was tricky, but I’m glad I persevered. I found that filling them on a plate covered with a wet paper towel worked best. (A dry paper towel was too sticky and made the papers tear easily.)
I think making these with a friend or two would make it easier and more fun! One could soak the papers, one could fill them, etc.
I couldn’t find miso, so I left it out of the dipping sauce, which was delicious despite the omission.
Overall, I think it’s a fresh, tasty dish I would recommend to any adventurous cook!