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 it all into one delicious bite!
In this recipe, I offer you two versions: one fresh, like a Vietnamese spring roll, ideal for a summer lunch or light appetizer; the other pan-seared, with a slightly golden shell that provides an irresistible crispy 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 = disaster 😱 it breaks and becomes elastic
Leaving them uncovered in the fridge: they dry out like Egyptian papyrus!
Attention:
After a few hours, the rice paper tends to soften too much and become a bit rubbery.
Before eating, leave them for 15 minutes at room temperature so they don’t feel like plastic 😄
👉 Personal note:
In this recipe, I offer two versions, but I’ve used only one sauce to accompany both types of rolls.
I chose teriyaki sauce, which I also used to sauté some in the pan.
In the fresh version, if you prefer, you can use a simple mix of soy sauce or accompany them with the same teriyaki sauce.
Fresh herbs like mint, basil, or cilantro would be perfect, but I didn’t have any and chose to do without. If you have them, add them, they give a nice touch of freshness and color!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Want to receive a sweet and savory recipe directly on your phone every day?
Subscribe to my WhatsApp channel “La cucina di ASI”: zero spam, just delicious inspirations from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Easy
- Cost: Economical
- Portions: 6 Pieces
- Cooking methods: Stove
- Cuisine: Asian
- Seasonality: All Seasons
Ingredients
- 6 sheets rice paper
- 1 carrot
- 1/2 bell pepper
- 6 leaves lettuce (preferably)
- 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 the two versions of rice paper rolls
FRESH VERSION
Wash and cut carrot, cucumber, and bell pepper into thin julienne.
Blanch the shrimp if they are not already cooked, then cool them.
Soak 1 rice paper sheet in lukewarm water for a short time about 5–10 seconds.
Place it on a clean cloth and start filling it by placing in the center:
1 lettuce leaf
some julienned vegetables
2 shrimp
a few mint or basil leaves.Roll 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 it works great).
Fill and close the rolls as above.Heat a non-stick pan if possible with a little extra virgin olive oil.
Pan-sear them 1–2 minutes per side until golden.
All that’s left is to serve them hot and enjoy!
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 sticking 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
✅ Duration: up to 2 days in the fridge
✅ How:
Let them cool completely.
Place them in a container with parchment paper between each one (to prevent sticking).
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.
