appetizer, Brunch, Food, Recipes, Seafood, Vegetables

Shrimp Rice Rolls with Soy-Tahini Dipping Sauce

Fresh and tasty rice paper rolls are a signature dish of the Vietnamese cuisine. The thin rice wrappers are filled with fresh ingredients and served with a savory-sweet dipping sauce, which is an integral part of the dish, as the filling is not seasoned. All this makes the rolls perfect for summer entertaining.The version I’ve come up with here is by no means authentic, but still keeps some of flavors of the original, while adding others, like the tahini and honey.
This is a very forgiving recipe, so you too can adjust the ingredients to your liking. Try it and enjoy.

Makes: 10
Prep time: 20 minutes
Assembling time: 10 minutes

For the dipping sauce:
Juice of ½ lime
1 Tbs rice wine vinegar
1 Tbs Hoisin sauce
2 Tbs soy sauce
1 Tbs ketchup
1 tsp diced ginger
2 tsp toasted sesame oil
2 tsp raw tahini
1 tsp honey
1-2 drops hot sauce
For the rolls:
1 serving (1½ oz, 45 grams) thin rice noodles
8 medium shrimps, fresh or frozen, thawed
1 Persian cucumber
1 medium carrot, peeled
3 mini peppers
Fresh cilantro and mint leaves, washed and dried
5 each 10” (25 cm) rice roll wrappers

1. Mix all the ingredients for the dipping sauce in a small bowl. Taste and adjust seasoning if needed. Transfer to a serving ramekin and keep at room temperature until serving.

2. Place the shrimps in a small pan, cover with water and a dash of salt. Bring to the boil and cook for 2 minutes. Drain and half each shrimp, lengthwise.
3. Place the rice noodles in a bowl, pour boiling water over and let sit for 3 minutes. Drain and keep aside.
4. Cut the cucumber, carrot and peppers into thin strips.

5. Fill a large flat pot with warm water; dip 1 rice roll wrapper in it for a few seconds, just until it is playable.

Place on a large cutting board and add the shrimps, rice noodles, vegetables and herbs, in any pattern you prefer, as shown in the photos. Fold the lower part over towards the center, and then fold the sides towards the center. Roll over to seal the roll. Place on wax paper and fill the rest of the wrappers.

Cut each roll in half and serve immediately, with the dipping sauce on the side.

68 thoughts on “Shrimp Rice Rolls with Soy-Tahini Dipping Sauce”

  1. While shopping in town today I almost bought some sushi rolls as I never make my own. Your shrimp rolls reminded me there are other ways to enjoy this kind of treat. I have never made them but you’ve given a great recipe, especially the dipping sauce 🙂

    Liked by 1 person

    1. Thank you Judi, I’m glad you’ve found the recipe inspiring. I used to make sushi, but it definitely requires more work and special ingredients than these rolls.
      The dipping sauce was actually meant to be a more traditional peanut butter sauce, but forgot and used it all for cookies, so I used tahini instead – and liked it even better! I hope you’ll enjoy it too. 🙂


  2. Another great Migraine-friendly dish Ronit. You are such a star! Just need to make sure that those sauces are preservative and added MSG free. In Australia the go to brand you can always be sure of is Ayam (not sponsored). Otherwise I find that if I search out specialty Japanese or Korean delis then I can find preservative free brands. Bravo 💜💜💜💜

    Liked by 1 person

    1. Thank you Adele, I’m glad you liked the recipe and that it is Migraine-friendly. I use Kikkoman soy sauce, which to my best knowledge doesn’t have added preservatives, but as much as I know MSG occurs naturally in soy sauce, so I guess you need to address this issue. I hope you’ll find the right ingredients and enjoy this dish. 🙂


      1. Thanks Ronit. Unfortunately here in Australia Kikkoman contains the preservative sodium benzonate. The primary use of sodium benzonate is as the fuel in fireworks that make the whistling sound. Not something that I choose to put into my body 😉 . As for the glutamates in soy you are correct in that it is naturally full of them. A good brand like Kikkoman uses a natural fermentation process and which results in a rich flavour from bound glutamates. Bound glutamates taste great but aren’t biologically available to cause a migraine. Some brands cheat on flavour by adding MSG as a cheap flavour enhancer. Added MSG is full of unbound glutamates that taste great and are biologically available to cause headaches in non-sufferers and migraines in sufferers. In soy sauce you just want to look for fermented soy and water. Thanks so much for giving me the space to explain so that everyone can enjoy your fabulous dish.

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.