California Shrimp Rice Paper Roll Plate
California Vietnamese-American quick-lunch tradition reading poached shrimp rolled in rice paper with rice vermicelli, butter lettuce, mint, basil, and shredded carrot, plated with a peanut hoisin dipping sauce for the West Coast no-cook fresh weekday lunch.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 300g shrimp dry and devein. Julienne 80g carrot and slice 160g cucumber into matchsticks. Pick mint and basil leaves. Grate 2 garlic cloves. Halve both limes. Roughly chop 20g peanuts.
Boil
Bring small pot of water to boil over high heat, 3 minutes. Drop shrimp in, poach 90 seconds until pink and curled. Transfer to ice water 30 seconds. Halve shrimp lengthways.
Simmer
Bring fresh water in same pot to boil over high heat, 2 minutes. Add 120g rice vermicelli, cook 2 minutes until tender. Drain and rinse under cold water until cool.
Build 1
Whisk 1/2 cup peanut butter, 1/4 cup hoisin, 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tsp honey, grated garlic, lime juice from 1 lime, 0.5 tsp red pepper flakes, and 2 tbsp warm water until smooth.
Build 2
Fill shallow bowl with warm water. Submerge one 22cm rice paper wrapper 15 seconds until pliable. Lay on damp board. Layer 2 oz lettuce, vermicelli, 4 shrimp halves cut-side up, carrot, cucumber, mint, and basil across lower third. Fold sides in, roll tightly bottom-up. Repeat five more times for a total of 6 rolls.
Plate
Halve rolls on diagonal, arrange cut-side up on plates. Divide peanut sauce between two ramekins alongside, scatter chopped peanuts over rolls, rest remaining lime halves on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.