Best Shrimp And Chicken Rice Paper Rolls Recipes

RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS

Rice Paper Rolls with Shrimp and Fresh Herbs image

A quick and simple way to make Thai-style rice paper rolls at home.

Provided by WYERA

Categories Wraps and Rolls Appetizers

Time 1h5m

Yield 12

Number Of Ingredients 14

Ingredients

¼ (8 ounce) package dried rice vermicelli noodles
40 medium (blank)s cooked and peeled shrimp
24 medium (blank)s rice paper sheets
1 medium red bell pepper, julienned
1 medium mango, sliced
1 (8.5 ounce) package Asian slaw mix
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped
1 bunch Thai basil, chopped
3 tablespoons mirin
1 tablespoon tamari
1 tablespoon rice vinegar
¼ teaspoon ground ginger
¼ teaspoon sesame oil

Steps:

Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
Slice shrimp in half lengthwise.
Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g

SHRIMP AND CHICKEN RICE PAPER ROLLS

Shrimp and Chicken Rice Paper Rolls image

I was just fooling around and came up with this simple recipe - served as an appetizer at midnight New Years Eve, If you have never worked with Rice paper there is a tutorial here on Zaar. Rolls were served with recipe #33113 I used the small rice paper rounds but you can use the larger ones and have these as a side dish.

Provided by Bergy

Categories Poultry

Time 40m

Yield 8 small rolls, 2 serving(s)

Number Of Ingredients 10

Ingredients

6 large prawns, cleaned, shell & tail removed, chopped
3 ounces chicken, cooked, chopped
4 tablespoons sweet peppers, finely chopped
4 tablespoons celery, chopped
2 green onions, chopped
2 large mushrooms, chopped
2 garlic cloves, chopped
salt
pepper
8 sheets rice paper, six inch rounds

Steps:

Prepare all the ingredients and stir fry on a lightly greased pan until heated through and the prawns are cooked.
Set aside to cool.
Fill a bowl large enough to to slide a wrapper into it allowing the rice paper to completely submerge.
Leave it for approx 30 seconds or until it is pliable.
Take it out and slip another into the water.
Place a tbsp of fill on the pliable wrapper bring up the bottom edge, fold in each side and roll it so you have a small cigar.
Continue until you have made them all.
These can be made several hours ahead before serving just cover with plastic wrap and refrigerate - bring to room temperature before serving.

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