Shrimp and Jicama Rolls with Chili-Peanut Sauce

Name: Shrimp and Jicama Rolls with Chili-Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound large shrimpshelled, deveined and quartered crosswise; 1/4 cup plus 2 tablespoons canola oil; Kosher salt; 1 large shallot, thinly sliced; 1 large garlic clove, minced; 6 ounces jicama, peeled and cut into 2-by-1/4-inch matchsticks; 2 tablespoons Chinese cooking wine, sake or water; 1/2 cup chicken stock or low-sodium broth; 1 tablespoon Asian fish sauce; 1 teaspoon Asian sesame oil; Fifteen 6-inch rice-paper rounds; 1/2 head of red leaf lettuce, ribs discarded, leaves torn into 4-inch pieces; 15 large basil leaves; Chili-Peanut Sauce; 2 tablespoons dry-roasted salted peanuts, chopped

Servings: persons

1/2 pound large shrimpshelled, deveined and quartered crosswise
1/4 cup plus 2 tablespoons canola oil
Kosher salt
1 large shallot, thinly sliced
1 large garlic clove, minced
6 ounces jicama, peeled and cut into 2-by-1/4-inch matchsticks
2 tablespoons Chinese cooking wine, sake or water
1/2 cup chicken stock or low-sodium broth
1 tablespoon Asian fish sauce
1 teaspoon Asian sesame oil
Fifteen 6-inch rice-paper rounds
1/2 head of red leaf lettuce, ribs discarded, leaves torn into 4-inch pieces
15 large basil leaves
Chili-Peanut Sauce
2 tablespoons dry-roasted salted peanuts, chopped

1
In a medium bowl, toss the shrimp with 2 tablespoons of the canola oil and 1/2 teaspoon of kosher salt.
2
In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear.
3
Add the shrimp and stir-fry over high heat until just pink, about 1 minute.
4
Transfer the shrimp to a medium bowl.
5
Add the remaining 2 tablespoons of canola oil to the skillet.
6
Add the shallot and garlic and stir-fry them until they are softened and fragrant, about 30 seconds.
7
Add the jicama and cook, stirring, until crisp-tender, about 3 minutes.
8
Add the wine and cook until slightly reduced, about 1 minute.
9
Add the stock, fish sauce and sesame oil and bring to a boil.
10
Simmer over moderate heat until the jicama is tender, but still slightly crunchy, about 4 minutes longer.
11
Drain the jicama and add it to the shrimp.
12
Let cool.
13
Fill a glass pie plate with hot tap water.
14
Working with 1 at a time, soak each rice-paper round in the water until pliable, 1 minute; transfer the round to a work surface and blot any excess water with paper towels.
15
Set a piece of lettuce on the bottom third of the rice-paper round, followed by 1 basil leaf, a rounded tablespoon of the Chili-Peanut Sauce and a few chopped peanuts.
16
Top with 4 to 5 pieces of jicama and 4 pieces of shrimp.
17
Fold up the bottom as tightly as possible, then fold in the sides and roll up the package, forming a tight cylinder.
18
Set the roll on a platter and cover with a damp paper towel and plastic wrap.
19
Repeat with the remaining ingredients.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound large shrimpshelled, deveined and quartered crosswise, 1/4 cup plus 2 tablespoons canola oil, Kosher salt, 1 large shallot, thinly sliced, and more.

Yes, Shrimp and Jicama Rolls with Chili-Peanut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Jicama Rolls with Chili-Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions