Name: Upgrade Your Ramen Recipe With Shrimp ~Ramen Rice Paper Rolls~
Total time: 45 min
Yield: 0
Cuisine: Thai
Ingredients: Medium unshelled shrimp (For the rolls); Sunfeast Yippee! noodles, tastemaker set aside; Carrot, peeled and cut into thin matchsticks; Cucumber, cut into matchsticks; Red bell pepper, cut into matchsticks; Mint leaves, loosely packed; Butter lettuce leaves, tough stems removed; Rice paper sheets (22 cm, circular); Warm water (for rolling); Creamy peanut butter (For the peanut sauce); Water; Rice vinegar; Soy sauce; Brown sugar; Toasted sesame oil; Yippee tastemaker (optional); Warm water (For the nước chấm (alternative dip); Sugar; Fish sauce; Lime juice; Thai chilli, sliced; Garlic, minced

Question 1

Q: How to make rice paper rolls without tearing the rice paper?

Accepted Answer

A: Make sure to dip each rice paper sheet in lukewarm water for only a few seconds to avoid tearing them later. It will feel stiff at first but continues to soften.

Question 2

Q: Should the Yippee tastemaker packet be used in this recipe?

Accepted Answer

A: It is set aside rather than cooked with the noodles, but a small pinch can be stirred into the peanut dipping sauce for those who want a more distinct Yippee flavour.

Question 3

Q: Can rice paper rolls be made ahead of time?

Accepted Answer

A: You can prep the sauce and fillings up to two days ahead, but the rolls are best eaten within a few hours, since refrigerating them overnight makes the rice paper toughen.

Question 4

Q: What can replace shrimp in this recipe for a seafood allergy?

Accepted Answer

A: Sliced avocado or cucumber work well as substitutes, or you can replace the shrimp with crabsticks or cooked chicken breast strips to keep the rolls easy to fill and roll.

Ramen Rice Paper Rolls

Upgrade Your Ramen Recipe With Shrimp Ramen Rice Paper Rolls

Ingredients

Upgrade Your Ramen Recipe With Shrimp
Ramen Rice Paper Rolls