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Bánh Tráng Cuốn – Rice Paper Rolls with Shrimp
More recipes: Vietnamese recipes · All Asian recipes
Bánh Tráng Cuốn – Rice Paper Rolls with Shrimp
Laura Chen
4
20 minutes
10 minutes
200
Vietnamese
Starter
Bánh Tráng Cuốn are rice paper rolls with shrimp, rice noodles, vegetables and plenty of mint, cilantro and Thai basil. You roll them cold and dip them in a sauce of peanut butter and hoisin. They taste fresh and crunchy and work as a starter or a light dinner.
Ingredients
- 200 g shrimp, peeled and deveined
- 8 rice paper sheets
- 30 g fresh mint leaves
- 30 g fresh cilantro
- 30 g fresh Thai basil leaves
- 30 g finely sliced lettuce
- 1/2 cucumber, cut into strips
- 1 carrot, cut into strips
- 1 red bell pepper, cut into strips
- 50 g rice noodles, cooked
- 2 tbsp peanut butter
- 1 tbsp hoisin sauce
- 1 tsp soy sauce
- 1 garlic clove, finely chopped
- 1 tsp toasted sesame oil
- Water for soaking the rice paper
Instructions
- Cook the shrimp in lightly salted water, let them cool and cut them in half.
- Set out a bowl of warm water. Dip a rice paper sheet briefly until it softens, then lay it on a clean work surface.
- On the lower third of the rice paper, place a few mint leaves, cilantro, basil, lettuce, strips of cucumber, carrot and bell pepper, and some rice noodles.
- Lay two shrimp halves on top of the vegetables.
- Starting at the bottom edge, carefully roll the rice paper over the filling, fold in the sides and keep rolling tightly until you have a closed roll.
- For the sauce, mix the peanut butter, hoisin sauce, soy sauce, garlic and sesame oil in a small bowl until smooth.
- Serve the finished rolls with the sauce.
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More recipes: Vietnamese recipes · All Asian recipes