These rice paper dumplings have plump shrimp and fragrant basil leaves. They are wrapped in chewy rice paper, boiled to perfection and served with spicy sesame soy sauce.
Did you know you can make these delicious sandwiches in under 15 minutes? They are simple and easy to make, yet packed with delicious Asian flavors.
All you need to do is wet the rice paper, add the filling, roll up and cook for just a minute. The rolls come out soft in the mouth and slightly chewy. This quick and easy recipe works as an appetizer, main course, or a fun savory snack!
Jump to:
Why are they boiled?
When sheets of rice paper are soaked in water, they soften and develop a rubbery, bouncy texture. However, when you boil softened rice paper, they become even more chewy and elastic!
Simply lower the rolls carefully into the boiling water and let them cook for a minute. They come out with an amazing silky texture, similar to Chinese steamed rice rolls (cheung fun).
Ingredients for this recipe
- Rice paper
- Cooked shrimp: You can buy them cooked or boil them raw to cook them.
- Basil leaves
For the sauce:
For the condiments:
How to prepare rice paper rolls with prawns
1. Prepare the sauce. Combine the tamari soy sauce, rice vinegar and sesame oil together. Set aside.
2. Soften the rice paper. Fill a large dish with water. Soak the rice paper in water for 10 seconds and place it on a damp work surface.
3. Roll. At a point slightly lower than halfway, place 3 basil leaves and cover with 3 shrimp. Fold from the bottom, fold from both sides, then roll. Repeat with the rest of the ingredients.
4. Boil. Bring water to a boil in a large pot. Gently insert the gnocchi and cook for a minute. Take them out of the water one by one and place them on a plate.
5. Serve. Complete with the shallot, chopped pepper and drizzle the sauce over the gnocchi.
*See recipe card below for detailed instructions.
Suggestions
1. Wetting rice paper too much can cause tears when rolling and breakage when boiling. Wet them for about 10 seconds so they are soft enough to bend without breaking.
2. Work one ravioli at a time. Rice paper gets softer and softer from the moment it touches the water so never soak them all in at once!
3. Make sure to cook the rice paper dumplings in a large pan, so they don’t stick together.
Frequent questions
I don’t recommend this method because the rice paper becomes too soft when the shrimp are fully cooked. Chances are the buns will start to fall apart in the boiling water.
You can roll the prawns in rice paper and store them in the refrigerator for up to half a day. Cover the container tightly and make sure the rolls do not touch each other to prevent them from sticking. Boil immediately before serving.
More recipes with shrimp…
Recipe
These rice paper dumplings have plump shrimp and fragrant basil leaves. They are wrapped in chewy rice paper, boiled to perfection and served with spicy sesame soy sauce.
ingredients
- 5 sheets rice paper
- 15 medium cooked shrimp peeled and drawn off
- 15 basil leaves
For the sauce
- 1 table spoon tamari soy willow
- 1 table spoon rice vinegar
- 1 teaspoon sesame oil
For condiments
- 2 stems shallot finely sliced
- ½ teaspoon chopped red chilli
Prevents the screen from going dark
Instructions
-
Prepare the sauce by combining the tamari soy sauce, rice vinegar and sesame oil. Set aside.
-
Fill a large dish with water. Soak a sheet of rice paper in water for 10 seconds and place it on a damp work surface.
-
Place 3 basil leaves in the bottom center of the rice paper. Then garnish the basil with 3 shrimp. Fold from the bottom, fold in from both sides, then roll completely to seal. Repeat the same operation to make 5 rolls.
-
Bring water to a boil in a large pot. Gently insert the gnocchi and cook for 1 minute. Take them out of the water one by one and place them on a plate.
-
Complete with shallots and chopped pepper. Pour the sauce over the gnocchi.
Nutrition
Serving: 1rollCalories: 83kcalCarbohydrates: 8GProtein: 8GFat: 1GSaturated fats: 0.2GPolyunsaturated fats: 0.5GMonounsaturated fat: 0.4GTrans fats: 0.002GCholesterol: 49mgSodium: 315mgPotassium: 118mgFiber: 0.5GSugar: 0.2GVitamin A: 172UIC vitamin: 1mgSoccer: 32mgIron: 1mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
