Refreshing Rice Paper Rolls with Shrimp and Peanut Sauce

Refreshing rice paper rolls with shrimp and peanut sauce are a light summer dinner for two, ready in about 25 minutes.

Refreshing Rice Paper Rolls with Shrimp and Peanut Sauce

Light, crisp and fun to prepare. No long cooking and no heavy feeling afterwards.

Full summer menuQuick Dinners for Hot Days: 7 Summer Recipes for the Whole Week

Prep time: 25 minutes Serves: 2, makes about 6 rolls

Ingredients

• 6 sheets rice paper
• 12 cooked and peeled shrimp, thawed from frozen if preferred
• 1/2 cucumber, cut into very thin julienne strips
• 1 carrot, cut into very thin strips
• 50 g thin rice noodles
• 1/2 avocado, sliced
• a handful of fresh mint and cilantro leaves

For the peanut sauce

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp honey or maple syrup
• juice of 1/2 lime
• 2 to 3 tbsp warm water, for thinning

Method

1. Prepare the noodles. Place the rice noodles in a bowl and pour boiling water over them. Leave for 3 to 5 minutes, or follow the package instructions, then drain and rinse under cold water.
2. Prepare the peanut sauce. Mix the peanut butter, soy sauce, honey and lime juice in a small bowl. Slowly add the warm water, mixing with a fork until smooth and spreadable.
3. Prepare the work surface. Place a wide, deep plate or baking dish filled with lukewarm water on the counter. Also prepare a clean, slightly damp kitchen towel or wooden board.
4. Soften the rice paper. Make the rolls one at a time. Dip one sheet of rice paper into the lukewarm water for 10 to 15 seconds, no longer, as it would otherwise become too soft. Place it on the damp board or towel.
5. Add the filling. Place a small amount of noodles, a few carrot and cucumber strips, a slice of avocado and fresh herbs on the lower third of the paper. Place 2 halved or whole shrimp in the centre of the paper, slightly above the vegetables, so they will show through the wrapper.
6. Roll. Fold the bottom edge of the paper over the vegetables, fold the side edges inward, then roll tightly from the bottom upwards towards the shrimp. Repeat with the remaining rolls.
7. Serve. Cut the rolls in half and serve with the peanut sauce for dipping.

Summer trick: How do you handle rice paper so it does not stick or tear?

Dip the rice paper in lukewarm, not hot, water for no more than 10 to 12 seconds. When you remove it, it should still feel slightly firm. It will soften perfectly on the board while you add the ingredients. Lightly wipe the work surface with a damp cloth before placing down the paper so that it does not stick.

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AI summary: Refreshing Rice Paper Rolls with Shrimp and Peanut Sauce are a light summer dinner for two. The rolls are filled with rice noodles, shrimp, cucumber, carrot, avocado, mint and cilantro, then served with a quick peanut sauce made from peanut butter, soy sauce, honey, lime and warm water. The recipe is ready in about 25 minutes and fits 30 minute meals.