Rice Paper Shrimp Rolls

Ingredients 

• Base:

  
  

  • 12 pre-cooked medium shrimp (tail off, peeled)

    • you could steam it to cook but i feel like its way easier if you just cook them first before

  • 6 rice paper wrappers (8.5” round)

  
  

  Five-Spice Mushroom-Tofu Mixture

  (i also made this and added it to the shrimp rolls for more filling but you could skip or do totally separately without shrimp):

  
  

  • 4 oz firm tofu, finely crumbled

  • 1 cup mushroom, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp soy sauce

  • ¼ tsp Chinese five-spice powder

  • 1 tsp sesame oil (or neutral oil)

  • Salt and pepper to taste

  
  

Instructions

• 1. 

  Make the Five-Spice Mushroom-Tofu Filling:

  1. Heat sesame oil in a skillet over medium heat.

  2. Add garlic and sauté 30 seconds.

  3. Add chopped mushrooms, stir until moisture releases (~3–4 min).

  4. Add crumbled tofu, soy sauce, five-spice, salt & pepper.

  5. Sauté everything until golden and dry (~5–6 min).

  6. Let cool slightly before rolling.

  
  

  2. 

  Soften the Rice Paper:

  • Fill a shallow dish with warm water.

  • Dip one rice paper sheet in for 5–7 seconds until pliable but not too soft.

    • it seems like not enough time but trust me its more than enough

  • Lay flat on a clean surface or damp towel.

  
  

  3. 

  Assemble the Rolls:

  
  

  • Add a spoonful of the mushroom-tofu filling to the center.

  • Top with 2 shrimp (or sliced halves if large).

  • Fold the bottom over, then sides, and roll tightly like a burrito.

  
  

  4. 

  Steam the Rolls:

  
  

  • Line steamer with parchment or lightly oil.

  • Place rolls with a little space between them.

  • Steam for 5–6 minutes over simmering water until translucent and hot.

  
  

  
  

  Dipping sauce (again i don't actually measure just do it all to taste, if you want it sweeter, saltier, spicier, etc):

  
  

  • 2 tbsp soy sauce

  • 1 tsp rice vinegar

  • 1 tsp honey or sugar

  • 1 garlic clove, minced

  • A dash of sesame oil

  • Chili flakes or chili oil (optional)