Shrimp Rice Paper Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 pieces rice paper
02 -
12 pieces shrimp, cleaned and deveined
03 -
2 stalks green onion, sliced
04 -
1 tablespoon avocado oil
→ Sweet Soy Sauce
05 -
2 tablespoons water
06 -
2 tablespoons soy sauce or tamari
07 -
1 tablespoon sweetener, such as sugar or honey
→ Peanut Butter Sauce
08 -
1 tablespoon peanut butter
09 -
1 tablespoon tahini
10 -
1 teaspoon sesame oil
11 -
1 teaspoon water, adjusted for consistency
→ Garnish
12 -
Chili crisp, optional
# Instructions:
01 -
Wet each piece of rice paper for about 10 seconds until it becomes pliable. Place two shrimp and a pinch of green onions onto the rice paper. Fold once, tuck in the sides, and continue rolling until it forms a spring roll shape. Repeat this process for all six rice rolls.
02 -
Brush a plate with avocado oil to prevent sticking. Place the rice rolls on the plate and lightly brush oil around them as well.
03 -
Using a steamer that fits the plate, steam the rice rolls for about 7 minutes, or until the shrimp turns pink and is fully cooked.
04 -
While the rolls are steaming, mix together the ingredients for the sweet soy sauce and peanut butter sauce. Adjust the consistency of the peanut butter sauce by adding a little water, ensuring it’s runny enough to drizzle.
05 -
Once the rice rolls are ready, serve them with the sweet soy sauce and peanut butter sauce on the side. Garnish with chili crisp for an extra kick.
# Notes:
01 -
Do not soak the rice paper too long. 5 seconds is plenty.