Rice Paper Shrimp Rolls

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 112.6
  • Total Fat: 4.3 g
  • Cholesterol: 16.3 mg
  • Sodium: 320.8 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Rice Paper Shrimp Rolls calories by ingredient


These low-cal rolls are tasty and quick to make. The possible filling are endless! These low-cal rolls are tasty and quick to make. The possible filling are endless!
Number of Servings: 7


    - 7 medium rice paper rolls
    - 15 small, raw shrimp, with tails removed
    - 1/2 cup shredded carrot
    - 3/4 cup diced celery
    - 1/2 large yellow bell pepper, sliced into strips
    - 1 bundle rice vermicelli
    - 2 TBSP sesame oil
    - 2 TBSP soy sauce
    - 3 TBSP chunky mild salsa
    - Sprinkle of garlic powder or 1 clove garlic, minced
    - 1/2 TSP paprika
    - Shake of black pepper


Heat sesame oil in a frying pan or wok on medium heat. Add your veggies, shrimp, soy sauce, salsa and spices.

Pour hot water in a medium dish and place rice vermicelli in the dish to soften.

In a large dish, add hot water. When veggies are cooked to your liking and shrimp is curled, turn off the stove. Add rice vermicelli to the wok/pan and stir. You may wish to cut the vermicelli so it isn't so long.

Take 1 rice paper and place it into the large bowl of hot water. hold it there for approx 5 seconds, until the paper becomes soft. Place the rice paper on a clean dish towel so that it is laying flat. Be careful as it can tear easily.

Add 2 tbsp of the veggie mixture on the rice paper, in the lower middle part so that it can easily be folded. Slowly roll the rice paper into a roll, tucking the corners towards the center as you roll. Hold it tightly, but gently, as you roll.

Repeat for the next 6 rice papers and garnish with fresh herbs of your choice.

Serve with your choice of sauce. Suggestions:
-teriyaki sauce
-peanut sauce

Number of Servings: 7

Recipe submitted by SparkPeople user STACIELOVE.