Homemade Thai Shrimp Rice Paper Wraps with Tasty Peanut Dipping Sauce are healthy, adaptable, and make a great light dinner, lunch, or snack. They are also naturally gluten-free! Here’s exactly how I make them.
After over-indulging for my birthday this week I'm ready to get back on track ASAP!
These Easy Thai Shrimp Rice Paper Wraps with Peanut Butter Dipping Sauce are a go-to recipe after stuffing myself with cheese, cookies, wine, and an unbelievable SMORE'S cake.
My stomach hurts just thinking about it...
I love this recipe because it’s light and easy to make. I especially love eating these wraps in the summer as a swap for a salad. Sometimes the thought of eating a salad makes me cringe.
Know what I'm saying? Check out my favorite not-salad summer salad recipe here.
This recipe allows me to get my veggies in while tricking my brain into thinking I'm eating a high-carb wrap.
The best part is....each rice paper wrapper only contains 30-35 calories and 6 grams of carbs! That’s nothing! So you can enjoy a few of these babies and not feel guilty. It’s a win/win!
The shrimp and veggie filling is extremely low-calorie as well, making this an extremely light, yet satisfying dish.
And lets NOT forget about the peanut butter dipping sauce. This is hands-down my favorite part/guilty-pleasure of this recipe. I'm OBSESSED with nut butters and always search for ways to sneak them into anything I eat.
This creamy sauce gives the wraps a sweet and salty bite while adding a healthy dose of protein and good fats (mono and polyunsaturated fats) to this dish. Plus, you get to eat PEANUT BUTTER. Enough said.
You can also use this sauce in other recipes such as pad-thai, as a dipping sauce for grilled chicken kabobs, and as a dipping sauce for raw veggies. So if you have any leftover get creative and add it into a few other meals to eat throughout the week.
Rice paper wrappers come in a variety of sizes. I used the 6in sized wrappers in this recipe.
Rice paper wrappers can also seem a little difficult to roll at first due to their extremely pliable texture. To help I’ve provided you with my best tips for rolling perfect wraps.
How to Roll Your Wraps:
Place veggies, herbs, avocado, lettuce, and shrimp very tightly on the edge of the soaked rice paper wrap. Don’t over-stuff the roll. Begin with a small amount of filling and add more until you find what works with your size/brand of rice paper wrappers.
Roll everything up tightly– just like a burrito. Do this by gently pulling up the bottom of the roll, and rolling over the filling. Then, use your hands to tuck the filling in as you roll. Remember, you want a very tight roll. Fold in the sides of the rice paper roll to seal the wrap.
These wraps are healthy, adaptable, and make a great light dinner, lunch, or snack. Have fun making them and even more fun eating them! :)
This recipe is extremely versatile. The ingredients listed below are what I typically use and had on hand the day I made these. You can leave out any ingredients you don’t like and add in any you love and have available when making them yourself!
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Start to finish: 10 minutes
Ingredients For the Wrap
- 1 rice paper wrap
- 4 pieces of large, cooked shrimp, tails removed (this can be replaced with chicken or additional vegetables of your choice for a protein source)
- 4, 2 inch long slices of cucumber (If use mini cucumbers use 1), seeds removed
- 1-2 pinches of fresh cilantro
- 2 baby carrots, sliced thin. Can also use 2 tablespoons of shredded carrots
- ¼ of an avocado, sliced
- 1 small handful of romaine lettuce, or greens of your choice, torn in half
Ingredients For the Peanut Butter Dipping Sauce
- 2 tablespoons of all-natural, no-sugar-added, creamy peanut butter
- ½ tablespoon of low-sodium and/or gluten-free soy sauce
- ½ tablespoon of Hoisin sauce
- ½ clove of garlic, minced or grated
- ½ teaspoon fresh ginger, minced or grated
Instructions for the Wrap
Pour warm water into a medium-sized bowl or baking pan. Soak the rice paper wrap in the water for 5-10 seconds until the wrap becomes soft and pliable.
Remove the rice paper wrap from the bowl. Tap or shake it lightly to remove any excess water, and then place in on a clean plate or cutting board.
On one side of the rice paper starting at the edge, layer the cucumbers, carrots, cilantro and lettuce in the wrap. Layer the shrimp and avocado on top of the vegetables.
See detailed instructions and photos of how to roll your wrap above. Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. This is this like rolling a burrito! Fold in the sides of the rice paper roll to seal the wrap.
Slice the wrap in half. Set aside to make the peanut butter dipping sauce.
Instructions for the Peanut Butter Sauce
Place the peanut butter, soy sauce and Hoisin sauce in a small mixing bowl.
Add the grated or minced garlic and ginger.
Whisk all the ingredients together until the texture is smooth and creamy. If the consistency is too thick, add a 1 tablespoon of warm water at a time until you reach your desired consistency.
Serve the cause with your wrap and enjoy!
If preparing wraps in advance, place parchment or wax paper in between each wrap to prevent them from sticking together. Store in an airtight container in the fridge.
The wraps will stay fresh for up to 3 days. The sauce will stay fresh for up to 7 days.