Description
Crispy Shrimp Rice Paper Rolls are a delightful and healthy appetizer filled with shrimp and fresh vegetables, perfect for dipping in peanut sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 rice paper wrappers
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup sliced green onions
- 1/4 cup peanut sauce (for dipping)
Instructions
- Preheat the oven to 400°F. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Arrange the shrimp in a single layer on a baking sheet. Bake for 8-10 minutes, or until the shrimp are pink and cooked through. Remove from the oven and let cool slightly.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Lay it flat on a clean surface.
- In the center of the rice paper, layer a few pieces of shrimp, a handful of shredded lettuce, shredded carrots, cilantro leaves, mint leaves, and green onions.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top, creating a sealed roll. Repeat with the remaining wrappers and filling.
- Serve the rolls with peanut sauce for dipping.
Notes
- For a vegetarian option, substitute shrimp with sliced avocado or tofu.
- Add sliced bell peppers or cucumber for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking and Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg