Rice Paper Rolls with Shrimp, Spinach, and Cilantro with Peanut Sauce

Rice Paper Rolls with Shrimp, Spinach, and Cilantro with Peanut Sauce


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These Vietnamese inspired rice paper rolls are packed with shrimp, cilantro, and spinach. The peanut sauce brings in a nutty, spicy and sweet flavor to an otherwise herbal treat.

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Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • ½ pound of shrimp, deshelled and deveined
  • 2 cups of fresh spinach
  • 1 cup of fresh cilantro
  • ½ cup of fresh mint leaves
  • 8 leaves of Romaine lettuce
  • 16 sheets of rice paper
  • ½ cup peanut butter, smooth
  • ¼ cup chicken broth
  • 2 tablespoons of hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon of fresh lime juice
  • 2 teaspoons of chili powder
  • 1 teaspoon of brown sugar

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For the rolls:
Add shrimp to boiling water and cook for 1 minute, or until shrimp is pink. Drain the shrimp and set aside. Remove the water from heat and place the rice paper inside for 30 seconds, or until softened. Shake off excess water and lay flat on the counter top. To create the roll, lay a piece of rice paper on top of each other, then add a lettuce leaf and a few sprigs of cilantro. Roll the rice paper with the lettuce, then play on top of another sheet of rice paper. On top of the first roll, lay down three pieces of shrimp and a few mint leaves. Wrap the rolls together once again. Serve with a side of peanut dipping sauce.

For the peanut sauce:
In a small bowl, stir together the peanut butter, chicken broth, hoisin sauce, soy sauce, lime juice, chili powder, and brown sugar until smooth. Enjoy!

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