Description
Crispy Vietnamese shrimp rolls offer the best of both worlds: fresh flavors and an impossibly crunchy texture. This quick recipe uses pre-soaked rice paper and simple ingredients to create a restaurant-quality appetizer or light meal in under 20 minutes.
Ingredients
Scale
- 12–16 large shrimp, peeled, deveined, tails on, and patted dry
- Pinch of salt for seasoning shrimp
- Rice paper wrappers (large sheets, 22-25cm)
- Thin vermicelli rice noodles, soaked in warm water
- 1 large carrot, julienned into thin matchsticks
- 1/2 cucumber, peeled and cut into thin strips
- Fresh mint leaves
- Fresh cilantro leaves
- Thai basil leaves (optional)
- Vegetable oil or peanut oil for shallow frying
- Fish sauce
- Lime juice
- Sugar
- Water
- Garlic, minced
- Chili, sliced
Instructions
- Pat the shrimp dry with paper towels and season lightly with a pinch of salt to draw out moisture.
- Fill a wide bowl with warm water. Dip one sheet of rice paper into the water for 2-3 seconds until pliable.
- Lay the rice paper flat on a clean, dry surface and let it sit for 30 seconds to absorb water fully.
- Place two shrimp side-by-side on the bottom half of the rice paper, leaving space at the top and sides.
- Add a small bundle of soaked vermicelli noodles on top of the shrimp.
- Add the julienned carrots, cucumber strips, and fresh herbs.
- Roll tightly from the bottom up, tucking in the sides as you go to form a tight cylinder.
- Heat oil in a heavy-bottomed skillet to 350°F (175°C).
- Carefully place the rolls in the oil, seam side down, and fry for 2-3 minutes until golden brown and crispy.
- Flip carefully and fry the other side for another minute.
- Remove rolls from oil and place on a wire rack to drain.
- Cut rolls in half diagonally and serve immediately with dipping sauce.
Notes
Ensure the surface is completely dry before assembling to prevent sticking. Do not over-soak the rice paper. Fry in batches to avoid overcrowding the pan. For a vegetarian version, swap shrimp for marinated tofu or mushrooms. To bake instead of fry, brush with oil and bake at 400°F for 10-12 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls per serving
- Calories: 175
- Sugar: 3
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 1
- Protein: 10
Keywords: Vietnamese shrimp rolls, crispy rice paper rolls, Asian appetizer, quick dinner, fried shrimp rolls, Vietnamese cooking, healthy fried food