Spicy Thai Shrimp Rolls with Chili-Lime Dipping Sauce
Light, refreshing, and bursting with flavor, these spicy Thai shrimp rolls are packed with tender shrimp, crisp vegetables, and fresh herbs, all wrapped in delicate rice paper. Served with a zesty, spicy chili-lime dipping sauce, they make a perfect appetizer or light meal.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Large skillet or frying pan
- Shallow dish (for dipping rice paper)
- Serving platter
Ingredients
For the Shrimp Rolls
- 1 lb Medium shrimp — peeled, deveined, tails removed
- 1 tbsp Olive oil or vegetable oil — for cooking shrimp
- 0.25 tsp Salt — or to taste
- 0.13 tsp Black pepper — or to taste
- 2 Large carrots — julienned
- 0.5 English cucumber — julienned
- 4 leaves Green leaf lettuce — torn into smaller pieces
- 0.25 cup Fresh mint leaves — roughly chopped
- 0.25 cup Fresh cilantro leaves — roughly chopped
- 12 sheets Rice paper wrappers — 8.5-inch diameter
For the Spicy Chili-Lime Dipping Sauce
- 3 tbsp Fish sauce — ensure gluten-free if needed
- 3 tbsp Fresh lime juice — from 1-2 limes
- 2 tbsp Water
- 1 tbsp Granulated sugar or palm sugar — adjust to taste
- 1 clove Garlic — minced
- 1 Bird's eye chili — thinly sliced, or 1/2 tsp chili garlic sauce/sriracha, adjust to desired spice level
- 0.5 tsp Fresh ginger (optional) — grated (optional)
For the Shrimp Rolls
| 1 lb | Medium shrimp | peeled, deveined, tails removed |
| 1 tbsp | Olive oil or vegetable oil | for cooking shrimp |
| 0.25 tsp | Salt | or to taste |
| 0.13 tsp | Black pepper | or to taste |
| 2 | Large carrots | julienned |
| 0.5 | English cucumber | julienned |
| 4 leaves | Green leaf lettuce | torn into smaller pieces |
| 0.25 cup | Fresh mint leaves | roughly chopped |
| 0.25 cup | Fresh cilantro leaves | roughly chopped |
| 12 sheets | Rice paper wrappers | 8.5-inch diameter |
For the Spicy Chili-Lime Dipping Sauce
| 3 tbsp | Fish sauce | ensure gluten-free if needed |
| 3 tbsp | Fresh lime juice | from 1-2 limes |
| 2 tbsp | Water | |
| 1 tbsp | Granulated sugar or palm sugar | adjust to taste |
| 1 clove | Garlic | minced |
| 1 | Bird's eye chili | thinly sliced, or 1/2 tsp chili garlic sauce/sriracha, adjust to desired spice level |
| 0.5 tsp | Fresh ginger (opt.) | grated (optional) |
Instructions
-
Prepare the dipping sauce: In a small bowl, whisk together the fish sauce, lime juice, water, sugar, minced garlic, and sliced bird's eye chili (and grated ginger, if using). Stir until the sugar dissolves. Taste and adjust sweetness, sourness, or spiciness as desired. Set aside.
~5 minFor a milder sauce, remove seeds from the bird's eye chili or use less. -
Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add shrimp to the hot skillet and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and let cool slightly. Once cool enough to handle, slice each shrimp in half lengthwise.
~7 minAvoid overcooking the shrimp to keep them tender. -
Prepare the vegetables: While the shrimp cools, julienne the carrots and cucumber. Roughly chop the mint and cilantro leaves. Tear the lettuce leaves into smaller, manageable pieces suitable for wrapping.
~10 minEnsure all ingredients are prepped and laid out for easy assembly. -
Set up your rolling station: Fill a shallow dish, slightly wider than your rice paper wrappers, with warm water. Arrange your cooked shrimp, julienned vegetables, herbs, and lettuce on a clean work surface.
~2 minHaving everything within reach makes the rolling process much smoother. -
Assemble the rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it's pliable but still slightly firm. Lay the softened wrapper flat on your work surface.
~1 minDon't oversoak the wrapper, or it will become too sticky and tear easily. -
Fill the wrapper: Arrange a few pieces of lettuce near the bottom edge of the wrapper, leaving about an inch of space from the edge. Top with a few slices of shrimp, some julienned carrots and cucumber, and a sprinkle of mint and cilantro. Do not overfill.
~1 minLess is more when it comes to filling to prevent tearing and make rolling easier. -
Roll the wrapper: Fold the bottom edge of the wrapper tightly over the filling. Then, fold in the left and right sides. Starting from the bottom, roll the wrapper tightly upwards, creating a neat, compact roll. Place the finished roll seam-side down on a serving platter.
~1 minRoll tightly but gently to avoid tearing. If sticking, moisten your fingers slightly. -
Repeat: Continue dipping, filling, and rolling until all the shrimp and vegetables are used, or you have enough rolls. Serve immediately with the prepared Spicy Chili-Lime Dipping Sauce.
~12 minIf stacking rolls, place a piece of parchment paper between layers to prevent sticking.
Tips & Storage
- Work quickly when rolling, as the wrappers can become very sticky if left out too long.
- Experiment with other fresh herbs like Thai basil or perilla leaves for different flavor profiles.
- For extra crunch, you can add a sprinkle of chopped roasted peanuts (if not avoiding nuts) or toasted sesame seeds to the filling.
- Storage: These rolls are best enjoyed fresh. If you must store them, wrap each roll individually in plastic wrap to prevent them from sticking and drying out, then refrigerate for up to 1 day. The wrappers will firm up and become chewier over time.