Once you get the hang of working with rice paper, this recipe is a cinch. The sweetness of the melon compliments the flavorful vegetables and herbs, and the sesame seeds give the rolls a subtle crunch. We always encourage our members to “eat the rainbow” and these rolls are both colorful and delicious! Plus, you’ll love the Ginger-Peanut Dipping Sauce.
Learning Objectives
Learn how to work with rice paper and how to perfect a roll.
Level Ups (optional)
Add pickled ginger, cucumber sticks, thinly sliced red cabbage and/or shredded carrots to the rolls.
Substitutions (optional)
Substitute tofu for the shrimp, and/or substitute store-bought peanut sauce for the homemade version.
Equipment Needed
Shallow dish such as a pie plate for moistening the rice paper
Chef’s knife
Cutting board
Medium bowl
Whisk
Ingredients
- INGREDIENTS FOR ROLLS
- Eight 8-inch rice paper circles
- ¼ of a cantaloupe melon, cut into ¼ inch strips
- 16 cooked shrimp, preferable size 26/30, tails off and cut lengthwise
- ½ cup each mint, basil and cilantro leaves, roughly chopped
- ½ red onion, cut into ¼ inch strips
- ½ red pepper, cut into ¼ inch strips
- 1 cup thinly sliced Napa cabbage or spinach leaves
- 2 Tbsp black sesame seeds
- INGREDIENTS FOR SAUCE
- 2 Tbsp real maple syrup
- ¼ cup rice wine vinegar
- 1 Tbsp low sodium soy sauce or tamari
- 1 Tbsp Sriracha sauce
- 1 tsp sesame oil
- 2 Tbsp grated ginger root or 1 tsp ground ginger
- 1 tsp grated garlic or 1 clove garlic, chopped
- ¼ cup smooth peanut butter
- Warm water to thin, if necessary
Directions
- To make the rolls:
1. Make one roll at a time by briefly dragging each rice paper in shallow pan filled with cold water to soften. As you build the roll, the rice paper will soften. Do not get the paper too wet or else it will tear.
2. Working quickly, on the bottom ⅓ of the paper, stack horizontally 2 strips melon, 4 halves of the shrimp, shredded cabbage or spinach, 2 slices red pepper, 2-4 slices red onion, cilantro, mint and basil leaves.
3. Sprinkle with the sesame seeds.
4. Roll up one third of the way, fold in the ends, and continue to roll until sealed. Set aside and repeat with the remaining 7 rice paper wraps.
5. Cut each roll in half on the bias.
6. Serve with the peanut-ginger dipping sauce
- To make the dipping sauce:
1. Combine all the ingredients except the warm water and whisk together. The sauce will be slightly thick. Add the warm water a tablespoon at a time until the sauce is at the desired consistency.
