Healthy Shrimp Rice Paper Rolls with Chili Crisp
Submitted by Christion (Detroit, MI)
These healthy shrimp rice paper rolls with chili crisp are fresh, crunchy, light, and packed with flavor. Juicy shrimp, crisp vegetables, herbs, and rice paper wraps make the rolls refreshing and satisfying, while the chili crisp dipping sauce adds heat, texture, and savory depth. They’re easy to make, fun to eat, and perfect when you want something fresh but not boring.
Fresh shrimp rice paper rolls with crisp vegetables, herbs, sesame seeds, and a creamy chili crisp dipping sauce.
Why You’ll Love These Shrimp Rice Paper Rolls
Rice paper rolls are naturally light, colorful, and flexible. The shrimp adds protein, the vegetables bring crunch, and the herbs make every bite bright and fresh. The chili crisp sauce is the real flavor engine here, giving the rolls a spicy, creamy dip that makes them feel way more exciting than a plain veggie wrap.
Ingredients
For 8 rolls:
8 rice paper wrappers
12 to 16 cooked shrimp, sliced in half lengthwise
1 cup shredded lettuce or cabbage
1 cup thin-sliced cucumber
½ cup shredded carrots
½ avocado, sliced
¼ cup fresh cilantro, mint, or basil
2 green onions, thinly sliced
Sesame seeds, optional
For the chili crisp dipping sauce:
¼ cup plain Greek yogurt or tahini
1 to 2 teaspoons chili crisp
1 tablespoon lime juice
1 teaspoon rice vinegar
1 teaspoon coconut aminos or low-sodium soy sauce
1 teaspoon warm water, plus more as needed
½ teaspoon grated ginger, optional
Black pepper, to taste
How to Make Healthy Shrimp Rice Paper Rolls with Chili Crisp
Prep the fillings.
Slice the shrimp, cucumber, avocado, herbs, and green onion. Keep everything close by so the rolls are easy to assemble.Soften the rice paper.
Fill a shallow plate with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds, just until flexible. Place it on a clean cutting board or plate.Add the fillings.
Layer shrimp, lettuce or cabbage, cucumber, carrots, avocado, herbs, and green onion in the center of the wrapper.Roll tightly.
Fold the sides inward, then roll from the bottom up like a burrito. Repeat with the remaining wrappers and fillings.Make the chili crisp sauce.
In a small bowl, whisk together Greek yogurt or tahini, chili crisp, lime juice, rice vinegar, coconut aminos or low-sodium soy sauce, warm water, ginger if using, and black pepper. Add more water as needed until smooth and dippable.Serve.
Place the rolls on a plate and serve with the chili crisp dipping sauce on the side.
Healthy Roll Upgrade Ideas
For more protein, add extra shrimp, tofu, edamame, shredded chicken, or smoked salmon. For more crunch, add cabbage, bell pepper, radish, snap peas, or crushed peanuts. For a fuller meal, serve the rolls with brown rice, quinoa, or a simple cucumber salad.
Tips for the Best Rice Paper Rolls with Chili Crisp
Do not soak the rice paper too long or it can tear. It should still feel slightly firm when you remove it from the water because it will continue softening as you fill it. Keep the fillings dry so the rolls do not get soggy. Add chili crisp to the dipping sauce instead of inside the rolls so the wrappers stay fresh and easy to handle.
Frequently Asked Questions
Are shrimp rice paper rolls with chili crisp healthy?
Yes, they can be. Shrimp adds lean protein, vegetables add crunch and nutrients, and rice paper keeps the rolls light. A chili crisp made with avocado oil and no added sugar, salt, soy or MSG is a great fit for a cleaner dipping sauce.
What goes well in shrimp rice paper rolls?
Cucumber, carrots, cabbage, lettuce, avocado, mint, cilantro, basil, green onion, bell pepper, tofu, and shrimp all work well in rice paper rolls.
Should I put chili crisp inside the rolls or in the sauce?
It is best in the dipping sauce. Chili crisp inside the rolls can make the wrappers oily or harder to roll, while chili crisp in the sauce gives you heat, crunch, and flavor with every dip.
Can I make rice paper rolls ahead of time?
Yes, but they are best fresh. To prep ahead, wrap each roll loosely in parchment or plastic wrap and store them in the fridge for a few hours. Keep the chili crisp sauce separate until serving.
Can I make this recipe vegan?
Yes. Use tofu, edamame, avocado, cabbage, cucumber, carrots, herbs, and a tahini-based chili crisp sauce. Check that your chili crisp is vegan.
Recipe Notes
For the best flavor combo, use shrimp, cucumber, carrots, avocado, mint, cilantro, sesame seeds, and chili crisp dipping sauce. The rolls stay cool and crunchy, while the sauce brings spicy richness and turns the whole plate into a fresh little flavor raft.
