Crispy Shrimp & Peanut Rice Paper Rolls with Tamarind Ginger Dipping Sauce

Rice paper rolls are trending as a fresh, customizable protein-packed snack. This version features crispy shrimp and crushed peanuts for satisfying crunch. The tangy tamarind ginger sauce adds an irresistible sweet-sour note that elevates every bite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 large shrimp (21-25 count), peeled and deveined
• 8 rice paper wrappers (22cm diameter)
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/3 cup roasted peanuts, roughly chopped
• 2 tbsp avocado oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• For the Tamarind Ginger Sauce:
• 3 tbsp tamarind concentrate
• 2 tbsp maple syrup
• 1 tbsp fresh ginger, grated
• 1 garlic clove, minced
• 1 tbsp lime juice
• 1 tsp fish sauce (or soy sauce for vegetarian)
• 1/4 tsp red pepper flakes

Instructions

1. Pat shrimp dry and season with garlic powder, smoked paprika, and a pinch of salt.
2. Heat avocado oil in a skillet over medium-high. Cook shrimp for 2-3 minutes per side until pink and slightly crispy. Set aside.
3. Prepare dipping sauce: whisk tamarind concentrate, maple syrup, ginger, garlic, lime juice, fish sauce, and red pepper flakes in a small bowl until smooth.
4. Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until pliable but still slightly firm.
5. Place wrapper on a clean cutting board. Layer 1-2 shrimp, shredded cabbage, carrot, cucumber, mint, cilantro, and chopped peanuts in the center.
6. Fold sides inward, then roll tightly from bottom to top, pressing gently to seal.
7. Repeat with remaining wrappers and fillings, keeping rolls covered with a damp towel to prevent drying.
8. Arrange rolls on a platter, sprinkle with remaining chopped peanuts and fresh herbs.
9. Serve immediately with tamarind ginger dipping sauce on the side.

Chef's Note

For extra-crispy shrimp, pat them extremely dry before seasoning. Add a cornstarch dusting if you want maximum crunch.

Make-Ahead Tips

Shrimp and veggies can be prepped 1 day ahead. Assemble rolls just before serving to prevent sogginess.

Substitutions

Use tofu instead of shrimp, almond butter instead of peanuts, and hoisin instead of tamarind for variations.