These are fresh, no-cook rolls filled with poached shrimp, crisp vegetables, and herbs, all wrapped in softened rice paper and served with a hoisin-peanut dipping sauce. The whole thing comes together in 35 minutes and requires no special equipment. If you want something light that still feels like a real meal, this is a reliable option.
Why this recipe works
Two things make these rolls succeed. First, the shrimp are sliced in half lengthwise after cooking. Thinner pieces lie flat, so the roll stays tight and doesnโt bulge or tear the wrapper when you fold it. Second, the dipping sauce uses both hoisin and peanut butter, which sounds heavy but isnโt โ the rice vinegar and water cut through the richness and keep the sauce pourable rather than gluey. That balance matters because the rolls themselves are very lightly seasoned, and the sauce is doing real flavor work.
What can go wrong
- Rice paper tears during rolling. This usually means the wrapper soaked too long and got waterlogged. Pull it out of the warm water while it still feels slightly stiff โ it will continue softening on the towel. Ten seconds is often enough.
- The roll unravels on the plate. The filling was probably too loose or piled in the center instead of slightly off-center toward you. Keep the pile compact and roll with firm, even pressure from the start, the same way youโd roll a tight burrito.
- Vegetables make the wrapper soggy from the inside. Wet lettuce or cucumber is the main culprit. Dry everything thoroughly before assembly โ a salad spinner for the lettuce and a quick pat with a paper towel for the cucumber strips makes a real difference.
- The dipping sauce seizes up and turns thick. Peanut butter thickens as it sits. Keep a small glass of water nearby and stir in a teaspoon at a time until it loosens back to a dippable consistency.
- Rolls stick together on the plate. Rice paper is tacky. Leave a little space between each roll, or place a small piece of damp lettuce between them if youโre stacking. Donโt wrap them in plastic wrap while still warm.
Leftovers and meal prep
These rolls are best eaten within a couple of hours of assembly โ serve the dipping sauce at the table, not poured over the rolls ahead of time, because the wrapper softens fast once it contacts liquid. If you want to prep ahead, keep all the components separate: store the cooked, sliced shrimp in an airtight container in the fridge for up to two days, and keep the cut vegetables in a bowl covered with a damp paper towel for up to one day. The dipping sauce holds well in the fridge for up to five days โ just stir it and add a splash of water before serving. Assembled rolls can be individually wrapped in plastic wrap and refrigerated for a few hours, but the wrapper will tighten and the texture wonโt be as good as fresh.
Shrimp Salad Rolls
Equipment
- Medium saucepan
- Knife and cutting board
- Large Bowl of Warm Water
- Tongs
- Mixing bowls
Ingredients
For the Shrimp Rolls:
- 1 lb medium shrimp, peeled and deveined preferably wild-caught
- 1 tbsp kosher salt for boiling shrimp
- 8 sheets rice paper wrappers 8.5-inch diameter
- 1 cup shredded green leaf lettuce washed and dried
- ยฝ cup shredded carrots use a julienne peeler or mandolin for precision
- ยฝ cup thin cucumber strips English cucumber recommended, julienned
- ยผ cup fresh mint leaves whole leaves
- ยผ cup fresh cilantro leaves
For the Dipping Sauce:
- ยผ cup hoisin sauce
- 2 tbsp creamy peanut butter natural preferred
- 1 tbsp rice vinegar
- 2 tbsp filtered water adjust consistency to taste
Instructions
- Bring a medium saucepan of water to a boil. Add kosher salt and shrimp. Simmer for 2โ3 minutes or just until opaque and firm. Drain and immediately transfer shrimp to an ice bath. Once cooled, slice each shrimp in half lengthwise for a thinner roll.
- Prepare all vegetables and herbs: shred lettuce and carrots, julienne cucumber, and rinse herbs. Keep in small bowls for easy assembly.
- Fill a large bowl with warm water (around 100ยฐF / 38ยฐC). Submerge one rice paper wrapper at a time for 10โ15 seconds until pliable but not soggy. Lay flat on a clean, damp kitchen towel or cutting board.
- Layer 2-3 shrimp halves slightly off center on the softened rice paper. Top with a handful of lettuce, carrots, cucumber, and 3โ4 mint and cilantro leaves. Fold in the sides and roll tightly like a burrito. Repeat with remaining wrappers and filling.
- To make the dipping sauce, whisk together hoisin sauce, peanut butter, rice vinegar, and water until smooth. Adjust thickness with more water if needed.
- Serve shrimp rolls chilled or at room temperature with dipping sauce on the side.
Notes
- For a gluten-free option, ensure used hoisin sauce and rice wrappers are certified gluten-free.
- Use pre-cooked shrimp to save time, but slice thinly for better wrapping.
- Try adding vermicelli rice noodles inside for more body.
Nutrition
Your questions, answered
Can I use frozen shrimp?
Yes, frozen shrimp work fine here. Thaw them overnight in the fridge or under cold running water for about 10 minutes, then pat them dry before boiling โ excess water dilutes the seasoning in the pot.
What if I canโt find rice paper wrappers?
Rice paper is sold in most grocery stores in the Asian foods aisle, and reliably at any Asian grocery. Look for 8.5-inch round wrappers labeled bรกnh trรกng โ thereโs no good substitute that behaves the same way.
How do I keep the rice paper from sticking to the cutting board?
Work on a damp kitchen towel instead of a dry cutting board. The slight moisture prevents sticking and gives you a better surface to roll against.
Can I make these without cilantro?
Yes. Just use more mint, or add a few fresh basil leaves instead. The herbs are there for freshness and contrast, so any combination of soft fresh herbs will do the job.
How do I know when the shrimp are done cooking?
Pull them out as soon as they turn opaque and curl into a loose C-shape โ thatโs 2 to 3 minutes in simmering water. A tight O-shape means theyโve gone too far and will be rubbery in the roll.