Thai Cold Shrimp Rolls Recipe

Cook and cool rice vermicelli

Bring a pot of water to a boil, add rice vermicelli and cook according to package instructions (typically 2–4 minutes) until tender. Drain, rinse under cold water to stop cooking, then drain thoroughly and toss lightly with a teaspoon of neutral oil to prevent sticking. Measure 1/2 cup for the two rolls and reserve the rest for another use.

Prep vegetables and herbs

Julienne the carrot, cucumber and red bell pepper into thin matchsticks. Pick and rinse Thai basil, mint and cilantro leaves; pat dry. Tear two butter lettuce leaves to approximately the width of the rice paper wrappers.

Prepare shrimp

If shrimp are uncooked, poach in simmering water for 1–2 minutes until pink and opaque, then immediately transfer to an ice bath to cool. If pre-cooked, rinse and pat dry. Butterfly each shrimp lengthwise (slice almost through the back) so they lay flat against the rice paper when rolled. Use two shrimp per roll (4 shrimp total).

In a small bowl, combine 2 tbs fresh lime juice, 1.5 tbs fish sauce and 1.5 tsp palm sugar. Stir until sugar dissolves. Add 1 minced garlic clove and 1 minced Thai chili (adjust to taste). Add up to 1 tablespoon water to reach a pourable consistency. Taste and adjust—balance sweet, salty and sour. Transfer to a serving bowl and sprinkle 1 tsp crushed roasted peanuts and 1/2 tsp toasted sesame seeds on top if using.

Fill a wide shallow bowl with warm water (not boiling). Submerge one rice paper wrapper for 8–12 seconds until it becomes pliable but still slightly firm — it will continue to soften on the work surface. Lift and lay the wrapper on a clean damp kitchen towel or cutting board.

Place one torn butter lettuce leaf horizontally across the lower third of the wrapper. On top of the lettuce, place about 1/4 cup cooked rice vermicelli (a thin layer), then arrange 2 butterflied shrimp, shrimp-side down, near the edge so they will show on the finished roll. Add a small handful of julienned carrot, cucumber and red pepper (about 1–2 tablespoons each), plus 3 leaves each of Thai basil, mint and cilantro, distributing evenly.

Fold the bottom edge of the rice paper over the filling snugly, tuck in the sides toward the center, then continue rolling tightly but gently until sealed. Repeat with the second wrapper and remaining ingredients to make two rolls. Keep rolls covered with a damp towel until serving to prevent drying.

Trim the ends of each roll (optional) and cut each roll in half on the bias for presentation, yielding four halves (the menu states two pieces — serve two whole rolls or two halves depending on preference; here the recipe makes two whole rolls). Place rolls on a platter with the dipping sauce on the side. Garnish with extra herbs and a dusting of crushed peanuts or sesame seeds if desired.