Rice Paper Rolls with Shrimp and Fresh Herbs

These simple, quick Thai-style rice paper rolls are stuffed with shrimp, slaw, vermicelli, and fresh herbs. Great as an appetizer or light lunch.

• Preparation Time: 45 mins
• Cooking Time: 5 mins
• Total Time: 50 mins
• Calories: 78 Calories

Ingredients

• ¼ teaspoon ground ginger
• 1 bunch cilantro, finely chopped
• 1 tablespoon rice vinegar
• 1 tablespoon tamari
• ¼ teaspoon sesame oil
• 1 medium red bell pepper, julienned
• ¼ (8 ounce) package dried rice vermicelli noodles
• 40 medium (blank)s cooked and peeled shrimp
• 24 medium (blank)s rice paper sheets
• 1 medium mango, sliced
• 1 (8.5 ounce) package Asian slaw mix
• 1 bunch mint, finely chopped
• 1 bunch Thai basil, chopped
• 3 tablespoons mirin

Recipe Instructions

Step 1

Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.

Step 2

Slice shrimp in half lengthwise.

Step 3

Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.

Step 4

Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.

Step 5

Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.