Shrimp Rice Paper Rolls #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today our #SundayFunday group is hosted by Renu from Cook with Renu who said "Fresh summer rolls, where the wrapping is rice paper and filling can be your imagination!"

See all of our roll recipes for today:

Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
Thai Chicken Summer Rolls from Food Lust People Love
Shrimp Rice Paper Rolls from Making Miracles
Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
Low Carb Chessy Rice Paper Chicken Wraps from Sneha's Recipe

These are absolutely delicious! And honestly I was surprised at how easy they were to make. This is my first time using rice paper wraps; I actually bought a package awhile back, meaning to try some recipes out and just never got around to it!

 

I will say I definitely struggled with wrapping them properly, but they actually stuck together pretty well despite my lack of practice. The wraps are fragile in some ways, but pretty sturdy as well.

This was a delicious and filling combination with the pasta combined with the lean protein and fresh, crunchy veggies and oh that peanut sauce was wonderful. You can add hot water until it reaches the creaminess you desire, and adjust the sweetness or spiciness to your preference.

Happy Mother's Day! 

Shrimp Rice Paper Rolls

Ingredients

6 Rice Paper Skins
18 medium shrimp (fully cooked)
6 butter lettuce leaves, rinsed and dried
1/2 cucumber, julienned
1 carrot, peeled and julienned

4-oz vermicelli, cooked and drained

Thai Peanut Dipping Sauce

¼ cup creamy peanut butter

1 tablespoon honey 

2 teaspoon rice vinegar 

½ teaspoon soy sauce 

1/2 tsp sriracha 

2-4 TBS hot water (add 1 TBS at a time until desired consistency is reached)

Directions

1. Assemble filling ingredients.
2. Wet rice paper wraps (1 at a time), just enough to dip fully in water, then lay on a cutting board or surface to fill and wrap. Place veggies at the bottom and do 1 tight roll. Add the shrimp, tuck in the edges as best as you can, and finish rolling. Lay on a plate (try not to touch the sides if possible). 
3. Roll all of the wraps, and enjoy immediately! 
4. To prepare the peanut sauce: whisk peanut butter, honey, vinegar, soy sauce, and sriracha together. Whisk in hot water until creamy consistency you desire is achieved and serve on the side.

Recipe adapted from Thai Caliente