Are you craving something light, colorful, and super tasty? Rice paper rolls are the perfect answer: a crispy mix of fresh vegetables, fragrant shrimp, and the oriental touch of rice paper wrapping everything in one delicious bite!
In this recipe, I propose two versions: one fresh, like a Vietnamese spring roll, ideal for a summer lunch or a light appetizer; the other pan-seared, with a slightly golden shell that gives an irresistible crunchy touch.
With just a few ingredients and all the creativity you want, you can create a thousand variations. Ready to try them?
Avoid:
The freezer: frozen rice paper = drama 😱 it breaks and becomes elastic
Leaving them uncovered in the fridge: they dry out like Egyptian papyri!
Attention:
After a few hours, the rice paper tends to soften too much and become a bit chewy.
Before eating them, leave them at room temperature for 15 minutes so they don’t seem like plastic 😄
👉 Personal note:
In this recipe, I propose two versions, but I used the same sauce to accompany both types of rolls.
I chose the teriyaki sauce, which I also used to sauté some in the pan.
In the fresh version, if you prefer, you can use a simple soy sauce mix or accompany them with the same teriyaki sauce.
Fresh herbs like mint, basil, or cilantro would be great, but I didn’t have them and chose to do without. If you have them, feel free to add them, they give a nice touch of freshness and color!
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- Difficulty: Easy
- Cost: Economical
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: All seasons
Ingredients
- 6 sheets rice paper
- 1 carrot
- 1/2 bell pepper
- 6 leaves salad (preferably lettuce)
- 12 shrimp (blanched or boiled)
- 1/2 avocado (optional)
- to taste parsley (or basil)
- to taste ginger
- to taste soy sauce
- to taste teriyaki sauce
- to taste honey
Tools
- Pans
Let’s Prepare Both Versions of Rice Paper Rolls
FRESH VERSION
Wash and cut the carrot, cucumber, and bell pepper into thin julienne strips.
Blanch the shrimp if not already cooked, then cool them.
Soak 1 sheet of rice paper in lukewarm water for a short time about 5–10 seconds.
Place it on a clean cloth and start filling it by arranging in the center:
1 leaf of lettuce
a bit of sliced vegetables
2 shrimp
a few mint or basil leaves.Roll it up like a burrito, closing the sides and then rolling tightly.
Repeat for the other rolls and serve them cold with the sauce.SEARED VERSION:
Sauté the vegetables in a pan with a little oil, soy sauce, and ginger for 2–3 minutes (optional but fits perfectly).
Stuff and close the rolls as above.Heat a non-stick pan with a little extra virgin olive oil.
Sear them for 1–2 minutes per side, until golden.
All that’s left is to bring them to the table hot and enjoy your meal!
Annalisa
Storage and Special Tips!
Storage of Rice Paper Rolls – FRESH version (not seared)
✅ Duration: max 24 hours
✅ How:
Place them in an airtight container, but not all stuck together, please.
If possible, wrap them individually in plastic wrap, or between two sheets of parchment paper lightly greased with neutral oil.
Store in the fridge, in the least cold part.
Storage of SEARED rolls in a pan
✅ Duration: up to 2 days in the fridge
✅ How:
Let them cool completely.
Place them in a container with parchment paper between each one (so they don’t stick).
You can reheat them in a non-stick pan for 2 minutes per side or even in the oven at 338°F for 5–7 minutes.
