No need to panic: Thai shrimp rolls
These fresh salad rolls are fun to make and, with the accompanying peanut dipping sauce, are quite delicious, writes Janine Kennedy.

If you've been following along on my Tuesday Insta-takeover, you may have seen a mention of these Thai shrimp rolls. They are loads of fun to make and taste amazing - the only thing is, you do need to buy some special ingredients in order to make them properly.

The veggies and protein (in this recipe it's shrimp, but it can be meatless or use any other type of protein) can be substituted, but you will need to invest in a packet of rice paper.

These are the wraps for the shrimp rolls and they will last in your pantry indefinitely, if stored properly.

If, like me, you're living deep in the country and don't have regular access to Asian ingredients, you can order them online and have them delivered to your home.

Most of the other ingredients can be found in your local shop or larger grocery retailer. The peanut rayu I use is Irish-made by White Mausu - it is so delicious, a really great product. You can buy that online as well, but I bought mine in a butcher's shop in Kilkenny.

If you feel like these rolls look too complicated to try at home, please be assured that this is not the case. When the rice paper is softened in hot water, it gets sticky very quickly. Even if you're not a professional roll-wrapper, you'll be able to stick it all together to make a very tasty meal.

Thai shrimp rolls

Thai shrimp rolls are healthy, fun to make and delicious. Photo: Janine Kennedy


250g shrimp, deveined

1 Tbsp rapeseed oil

2 heaping tablespoons peanut rayu sauce

1 cucumber, seeded and cut into strips

1 red pepper, seeded and finely sliced

1 handful red radishes, finely sliced

1/2 red onion, finely sliced

1 head Cos or 2 heads Baby Gem lettuce, washed and roughly chopped

1/2 bunch fresh basil

1/2 bunch fresh coriander

12-15 sheets rice paper (about 1/2 packet)

For the peanut sauce

100g crunchy peanut butter

1 Tbsp peanut rayu

2 tsp fish sauce

2 tsp honey

2 tsp soy sauce

1 red chili, finely chopped (optional)

Hot water, to thin


  • 1 Sear the shrimp: heat a non-stick pan on high. When smoking hot, add the oil and shrimp. Cook for one or two minutes, until the shrimp is pink. Add the peanut rayu and toss the shrimp, cooking together for an additional minute. Set the shrimp aside to cool.
  • 2 Prepare the vegetable fillings: tear the washed lettuce, slice the cucumber, red pepper, red onion and radish, pick the leaves from the basil and coriander.
  • 3 Pour nearly-boiled water into a large bowl and place near your work station. Carefully dip a sheet of rice paper in the hot water (don't scald yourself) and quickly place flattened, on to a clean chopping board. It should be softened slightly. Add some of the cooled shrimp and a variety of the vegetables in the centre of the rice paper, then carefully roll it up, folding in the sides as you roll. Repeat this process until the fillings are used.
  • 4 Set the rolls aside (they're better when they've rested for a few minutes; you can keep them in the fridge for up to an hour) and make the peanut sauce. Combine all the ingredients except for the hot water. Once the initial ingredients are well-mixed, add the hot water bit by bit until you have a dipping consistency you're happy with.
  • 5 Serve the chilled rolls right away with the dipping sauce. These are best served fresh, but will keep for several hours if properly chilled and stored.