Shrimp Rice Paper Rolls Dim Sum

Seafood combined with rice paper makes today’s recipe irresistibly delicious and nutritious. As a seafood lover especially when it comes to shrimp you may have noticed from my previous recipes that I enjoy experimenting with shrimp dishes. But this one? It’s truly one of my all-time favorites!

So, what makes it so special? Well, I’ve always loved rolls, and after trying Vietnamese Rice Paper Egg Rolls, I completely fell in love with the texture and flavor of rice paper. That experience inspired me to create these seafood rolls, and honestly, the result was even better than I expected. Light, flavorful, and packed with goodness these are a must-try!

Ingredients

For the Rolls:

• 8–10 rice paper wrappers (22 cm round)
• 20 medium raw shrimp, peeled and deveined
• 1 cup cooked rice vermicelli noodles (rinsed under cold water)
• 1/4 cup fresh mint leaves
• 1/4 cup fresh Thai basil leaves (optional)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
  

For the Dipping Sauce:

• 3 tablespoons hoisin sauce
• 1 tablespoon peanut butter
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/4 cup water (adjust for consistency)
• 1 teaspoon chili garlic sauce (optional, for spice)
• 1 tablespoon crushed peanuts (for garnish)

How to Make Shrimp Rice Paper Rolls

1. Prepare the Shrimp Filling

Ingredients:

• Raw shrimp (peeled and deveined)
• Sesame oil
• Cornstarch
• Salt
• White pepper
  

Method:
In a medium mixing bowl, combine the raw shrimp with:

• 1 tsp sesame oil
• 1 tsp cornstarch
• Salt and white pepper
  

Toss everything until the shrimp are evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for 15–30 minutes. This brief marination infuses the shrimp with flavor and improves texture when cooked.

Marinating in sesame oil and cornstarch is a common Asian cooking technique known as “velveting,” which keeps the shrimp juicy and flavorful.

Cook the Shrimp

Heat a non-stick skillet or frying pan over medium heat. Once hot, add the marinated shrimp in a single layer.

Cook for 3–4 minutes, stirring occasionally, until the shrimp:

• Turn opaque and pink
• Curl slightly into a “C” shape (a good indicator that they’re done)
  

Remove the pan from heat and let the shrimp cool for a few minutes. Once cool enough to handle, slice each shrimp in half lengthwise for easier rolling and a visually appealing presentation in the rice paper rolls.

Avoid overcooking the shrimp—they can become rubbery. Once they’re pink and firm, they’re ready.

Soften the Rice Paper Wrappers

Fill a large, shallow dish (a pie plate or wide bowl works well) with warm water.

One at a time, dip a rice paper wrapper into the water. Submerge for 5–10 seconds, just until it becomes flexible but not overly soft. Remove it carefully and lay it flat on a damp, clean towel or cutting board.

Don’t soak the wrapper too long—it will become too fragile to handle and tear easily.

Assemble the Rice Paper Rolls

1. Start with shrimp: Place 2 sliced shrimp halves pink-side down in the center of the rice paper. This positioning makes the roll look attractive from the outside.
2. Add noodles: Layer a small amount of rice vermicelli noodles on top of the shrimp.
3. Add herbs: Place a few fresh mint leaves and Thai basil leaves on top. These add fresh, aromatic flavor.
   

Rolling technique:

• Fold the left and right sides of the wrapper inward.
• Fold the bottom edge up over the filling.
• Roll upward tightly but gently, tucking as you go, like a burrito.
  

The roll should be snug but not bursting. A slightly damp surface helps the wrapper stick to itself and seal.

Continue softening wrappers and assembling the rolls until all the ingredients are used. As you work, place completed rolls on a plate lined with a damp paper towel, and cover them with another damp paper towel to keep them from drying out or sticking.

Prepare the Dipping Sauce

In a small bowl, combine:

• 3 tbsp hoisin sauce
• 1 tbsp peanut butter (smooth or chunky)
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1/4 cup water, more as needed for consistency

Optional:

• 1 tsp chili garlic sauce – adds heat
• 1 tbsp crushed peanuts – for crunch
  

Whisk all ingredients until smooth. Adjust thickness with a little extra water if it’s too thick for dipping.

 

Serving Suggestions

• Serve chilled or at room temperature.
• Arrange rolls on a serving platter with a bowl of dipping sauce in the center.
• Garnish with extra mint or Thai basil for presentation.
• Serve with chopsticks or cut each roll in half for easier handling.
  

Ideal for: Light lunches, summer dinners, party appetizers, or healthy snacks. They’re gluten-free (if you use gluten-free soy sauce) and naturally dairy-free.

Use fresh, high-quality herbs for the best flavor.

You can customize the rolls by adding avocado, cooked tofu, or mango slices for variety.

These are best eaten fresh but can be stored in the refrigerator for a few hours if wrapped in damp paper towels.