These crunchy shrimp spring rolls are a treat! Packed with fresh shrimp and colorful veggies, they’re wrapped in rice paper and served with a tasty peanut sauce that makes every bite yummy.
Key Ingredients & Substitutions
Cooked Shrimp: Use medium-sized cooked shrimp for this dish. If you’re vegetarian, swap in tofu or cucumber for a nice crunch without meat. For a spicier choice, try cooked crab meat!
Rice Paper Wrappers: These wrappers are essential for spring rolls. If they’re hard to find, use large lettuce leaves instead for a fresh alternative. They’ll keep your rolls low-carb and crunchy!
Vermicelli Rice Noodles: These noodles add a lovely texture. If you can’t find vermicelli, rice sticks are a good option. You could also use spiralized zucchini for a veggie twist.
Herbs: Fresh herbs really brighten these rolls! Mint, cilantro, and basil are traditional, but don’t hesitate to try parsley or dill if you prefer something different.
Peanut Butter: Creamy peanut butter lends a rich flavor. If you’re allergic, you can use sunflower seed butter or tahini for a nut-free version. Just ensure the texture is creamy for easier dipping!
How Do You Get the Spring Rolls to Roll Up Perfectly?
Rolling spring rolls can be tricky, but with a little practice, you’ll have them looking great! Here’s how to get them just right:
- Soften the rice wrappers in warm water but don’t let them get too soft. They should remain a bit firm for easier handling.
- Layer your fillings in the lower third of the wrapper, ensuring a good balance of shrimp, vegetables, and herbs.
- For a neat roll, tuck the sides over the filling first, then roll tightly from the bottom up. Keep fillings snug but not overly packed!
- If your rolls crack, just keep practicing! They’ll be delicious no matter their shape.
- Cover finished rolls with a damp towel to prevent them from drying out while you finish the rest.
How to Make Shrimp Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Shrimp Spring Rolls:
- 12 cooked medium shrimp, peeled and deveined
- 8 rice paper wrappers (8-inch diameter)
- 1 cup vermicelli rice noodles
- 1 cup shredded lettuce or Napa cabbage
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves (optional)
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 garlic clove, minced
- 1/4 to 1/2 cup warm water (to thin sauce)
- Crushed peanuts and chopped fresh cilantro for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and assemble, plus a few minutes for soaking the noodles and preparing the peanut sauce. Once everything is ready, you can enjoy your delicious Shrimp Spring Rolls in no time!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by soaking the vermicelli rice noodles in warm water for about 5-7 minutes, until they’re soft. Once done, drain them and set aside to cool.
2. Wash the Vegetables and Herbs:
Rinse and dry the lettuce, mint, cilantro, basil, cucumber, and carrot. For the cucumber and carrot, julienne them into thin strips, and shred the lettuce or cabbage into small pieces. Gather the whole leaves of the herbs for easy assembly.
3. Slice the Shrimp:
Take each cooked shrimp and slice them in half lengthwise so they’re ready to be placed in the rolls.
4. Soften the Rice Papers:
Fill a large shallow dish or skillet with warm water. Dip one rice paper wrapper into the water for about 5 seconds, just until it softens but is still slightly firm. Take it out and lay it flat on a clean surface or plate.
5. Assemble the Spring Rolls:
On the bottom third of the soaked rice paper, place a few shrimp halves with the rounded side facing down. Next, add a small handful of the softened vermicelli noodles, some shredded lettuce or cabbage, a few julienned cucumber and carrot strips, and a selection of your herb leaves.
6. Roll Up the Spring Rolls:
Carefully fold the sides of the rice paper over the filling, and then roll tightly from the bottom up to fully enclose the spring rolls. Place each completed roll on a serving plate and cover with a clean, damp towel to keep them from drying out while you finish the rest.
7. Make the Peanut Sauce:
In a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, honey, and minced garlic. Stir until well-blended, then gradually add warm water, mixing until you reach your desired sauce consistency for dipping.
8. Serve and Enjoy:
Before serving, garnish your peanut sauce with crushed peanuts and chopped cilantro for an extra touch of flavor. Enjoy the shrimp spring rolls whole or cut in half, with the delicious peanut sauce on the side!
Your fresh and vibrant Shrimp Spring Rolls with creamy peanut dipping sauce are now ready to be enjoyed! Happy Eating!
Can I Use Fresh Shrimp Instead of Cooked?
Yes, you can! If you’re using fresh shrimp, be sure to cook them first. Boil or sauté them until they turn pink and opaque, then let them cool before adding them to your spring rolls.
How Do I Store Leftover Spring Rolls?
To store any leftovers, wrap the spring rolls tightly in plastic wrap or place them in an airtight container. Keep them in the fridge for up to 2 days. However, they are best enjoyed fresh!
Can I Make the Peanut Sauce Ahead of Time?
Absolutely! You can prepare the peanut sauce a day in advance and refrigerate it. Just give it a good stir before serving, and add a splash of water if it thickens up too much.
What If I Can’t Find Rice Paper Wrappers?
If rice paper wrappers are hard to find, you can use large lettuce leaves as a substitute. They won’t have the same texture but will still be refreshing and delicious!
