These light rolls filled with shrimp and rice noodles get mega flavor from a squeeze of lime and a dip in hoisin sauce.
- 8 oz pad Thai rice noodles
- 2 tbsp toasted sesame oil
- 1 lb cooked medium/large peeled shrimp, tails removed
- 2 limes, divided
- 8 rice paper wrappers
- ½ cup fresh cilantro leaves
- ½ cup hoisin sauce
- Cook the rice noodles according to package directions. Drain and rinse with cold water. Drain well, then toss with the sesame oil.
- Meanwhile, to a medium bowl, add the shrimp. Squeeze juice of 1 lime over shrimp and season with salt. Toss to combine. Cut remaining lime into wedges for serving.
- Pour very warm water into a pie plate. Working with 1 rice paper wrapper at a time, dunk in water until soft. Spread wrapper out on cutting board. Across center, place 4–5 cilantro leaves. Arrange 3–4 shrimp side by side on top of cilantro. Add some noodles.
- Fold bottom of wrapper up over filling and tuck under. Fold in sides, then roll up to seal. Arrange on a platter under damp paper towels. Repeat with remaining wrappers, cilantro, shrimp, and noodles. Serve with lime wedges and hoisin sauce.
To make these up to 3 hours ahead, cover the rolls with damp paper towels and tightly wrap platter in plastic, then refrigerate.
This recipe is
- January 2020
- guiding star
- July August 2016