Chilled Shrimp Rice Paper Rolls with Peanut-Hoisin Sauce

Quick Recipe Version (TL;DR)

• Yield: 12 rolls (4 servings)
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes

Quick Ingredients

• 18 large shrimp (about 1 lb/450 g), peeled and deveined
• 4 oz (115 g) thin rice vermicelli
• 12 round rice paper wrappers (8.5 in/22 cm)
• 8 large lettuce leaves (butter or green leaf), ribs trimmed
• 1 medium English cucumber, cut into 3 in (7.5 cm) matchsticks
• 24 fresh mint leaves
• 1 tsp toasted sesame oil, plus kosher salt
• Ice for ice bath
• Peanut–Hoisin Sauce: 1/3 cup (85 g) creamy peanut butter; 1/4 cup (60 ml) hoisin; 1 tbsp (15 ml) lime juice; 1 tbsp (15 ml) soy sauce; 1 tsp (5 ml) rice vinegar; 1 tsp (5 ml) toasted sesame oil; 1 small garlic clove, grated; 2–4 tbsp (30–60 ml) warm water; 1–2 tsp sriracha; 2 tbsp roasted peanuts, chopped

Do This

• 1. Bring a pot of lightly salted water to a gentle simmer (185–195°F/85–90°C). Poach shrimp 2–3 minutes until pink and opaque; chill in ice bath. Halve shrimp lengthwise.
• 2. Boil vermicelli 3–4 minutes until tender; rinse cold, drain very well, and toss with 1 tsp sesame oil.
• 3. Whisk peanut butter, hoisin, lime juice, soy, vinegar, sesame oil, garlic, sriracha, and 2–4 tbsp warm water to a smooth dipping consistency. Top with chopped peanuts.
• 4. Prep fillings: trim lettuce into neat rectangles, cut cucumber into matchsticks, pick mint leaves. Keep everything dry.
• 5. Dip one rice paper in warm water (100–110°F/38–43°C) for 8–10 seconds. Lay on a damp towel.
• 6. Layer lettuce, small nest of noodles, cucumber, and mint. Place 3 shrimp halves pink-side down near the top edge. Fold sides in, then roll tightly. Repeat.
• 7. Arrange rolls seam-side down on a parchment-lined tray, cover with a barely damp towel, chill 10–15 minutes, and serve with sauce.

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Why You’ll Love This Recipe

• Bright, fresh flavors and crisp textures tucked into translucent wrappers.
• Restaurant-style peanut–hoisin dipping sauce that hits sweet, salty, tangy, and nutty notes.
• No-fuss cooking: quick-poached shrimp and fast-soaked noodles.
• Perfect make-ahead appetizer or light meal served chilled.

Grocery List

• Produce: Butter or green leaf lettuce, English cucumber, fresh mint, lime, garlic (optional for sauce)
• Dairy: None
• Pantry: Rice paper wrappers, thin rice vermicelli, hoisin sauce, creamy peanut butter, soy sauce, rice vinegar, toasted sesame oil, sriracha or chili-garlic sauce, roasted peanuts, kosher salt, ice; Seafood from counter: 1 lb (450 g) large raw shrimp

Full Ingredients

For the Rice Paper Rolls

• 18 large shrimp (about 1 lb/450 g), peeled and deveined, tails removed
• 8 cups (1.9 L) water, plus more for soaking wrappers
• 1 tsp kosher salt (for poaching water)
• Ice for ice bath
• 4 oz (115 g) thin rice vermicelli
• 1 tsp toasted sesame oil (to keep noodles from sticking)
• 12 round rice paper wrappers (8.5 in/22 cm)
• 8 large lettuce leaves (about 120 g), ribs trimmed and leaves cut into rectangles
• 1 medium English cucumber (about 250 g), cut into 3 in (7.5 cm) matchsticks
• 24 fresh mint leaves, plus extra for serving

Peanut–Hoisin Dipping Sauce

• 1/3 cup (85 g) creamy peanut butter
• 1/4 cup (60 ml) hoisin sauce
• 1 tbsp (15 ml) fresh lime juice
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) rice vinegar
• 1 tsp (5 ml) toasted sesame oil
• 1 small garlic clove, finely grated
• 2–4 tbsp (30–60 ml) warm water, to thin as needed
• 1–2 tsp sriracha or chili-garlic sauce, to taste
• 2 tbsp roasted peanuts, finely chopped (for garnish)

Optional for Serving

• Lime wedges
• Extra mint leaves

Step-by-Step Instructions

Step 1: Poach and chill the shrimp

Bring 8 cups (1.9 L) water to a gentle simmer, 185–195°F (85–90°C). Add 1 tsp kosher salt, then the shrimp. Cook 2–3 minutes until pink, curled, and opaque throughout. Immediately transfer to an ice bath to stop cooking. Pat dry, then halve each shrimp lengthwise so you have 36 pieces. Keep chilled.

Step 2: Cook and cool the vermicelli

Bring a fresh pot of water to a boil. Add rice vermicelli and cook 3–4 minutes until just tender. Drain, rinse under cold water until cool, shake off excess water thoroughly, then toss with 1 tsp toasted sesame oil. The noodles should be dry to the touch so they do not dampen the wrappers.

Step 3: Make the peanut–hoisin sauce

In a bowl, whisk peanut butter, hoisin, lime juice, soy sauce, rice vinegar, sesame oil, and garlic. Whisk in 2–4 tbsp warm water until the sauce is smooth and dippable (think thin yogurt). Adjust heat with sriracha to taste. Sprinkle with chopped peanuts. Refrigerate until serving.

Step 4: Prep vegetables and herbs

Trim lettuce ribs so the leaves lie flat and cut into rectangles roughly the width of your wrappers. Cut cucumber into 3 in (7.5 cm) matchsticks. Pick and lightly dry mint leaves. Keep everything in neat piles and as dry as possible for tidy rolls.

Step 5: Set up a rolling station

Fill a wide, shallow dish or skillet with warm water, 100–110°F (38–43°C). Place a clean, damp kitchen towel on your work surface. Arrange noodles, lettuce, cucumber, mint, and shrimp within reach. Keep the stack of rice paper wrapped until needed to prevent cracking.

Step 6: Soften wrappers and roll tightly

Dip one rice paper wrapper into the warm water for 8–10 seconds, turning to wet both sides. It should be pliable but still slightly firm; it will continue softening on the towel. Lay on the damp towel. In the lower third, add a rectangle of lettuce, a small nest of noodles (about 2 tbsp), a few cucumber matchsticks, and 2–3 mint leaves. Near the top third, lay 3 shrimp halves, pink side down, so they show through the wrapper. Fold the left and right sides in. Roll the bottom edge up and over the filling, tucking firmly, then continue rolling tightly to seal. Repeat with remaining wrappers and fillings.

Step 7: Chill briefly and serve

Place finished rolls seam-side down on a parchment-lined tray. Cover with a barely damp towel (not wet) and refrigerate 10–15 minutes so the rolls set and serve nicely chilled. Transfer to a platter, garnish with extra mint if you like, and serve with the peanut–hoisin sauce and lime wedges.

Pro Tips

• Do not over-soak wrappers; 8–10 seconds is enough. They should finish softening on the towel, which makes rolling easier and tighter.
• Keep hands and the towel slightly damp to prevent sticking, but avoid excess water which weakens wrappers.
• Use the lettuce as a barrier to corral noodles and cucumber, keeping the roll snug and crisp.
• Place shrimp pink side out near the top edge so their color shows through for a restaurant-style look.
• To transport, wrap each roll individually in plastic or place in a single layer between lightly damp towels; avoid stacking to prevent sticking.

Variations

• Herb boost: Add Thai basil and cilantro along with the mint for a classic aromatic trio.
• Vegetarian: Swap shrimp for baked tofu batons or sliced avocado; use vegetarian hoisin and soy.
• Tropical: Add thin mango or pineapple matchsticks for a sweet counterpoint to the peanut sauce.

Storage & Make-Ahead

Best the day they are made. Rolls can be assembled up to 6–8 hours ahead: arrange in a single layer on a parchment-lined tray, cover with a barely damp towel and plastic wrap, and refrigerate. For up to 24 hours, wrap each roll individually. The sauce keeps 1 week refrigerated. Poached shrimp and cooked noodles can be prepped 2 days ahead and kept chilled in airtight containers; pat noodles dry before rolling.

Nutrition (per serving)

Approximate for 3 rolls with 2 tbsp sauce: 540 calories; 26 g protein; 20 g fat; 72 g carbohydrates; 3 g fiber; 1,000 mg sodium. Values vary by brand and wrapper size.