Description
These Shrimp Spring Rolls are a fresh and vibrant appetizer featuring tender shrimp, crunchy vegetables, and fragrant herbs wrapped in delicate rice paper, served with a creamy and spicy peanut dipping sauce. Perfect for a light meal or party snack, they come together quickly and are both healthy and delicious.
Ingredients
Spring Rolls
- 10 spring roll wrappers
- 8 ounces rice noodles, cooked according to package directions
- ½ pound shrimp, cooked, peeled, deveined, tail off
- 2 carrots, julienne cut
- 1 red bell pepper, julienne cut
- 2 cucumbers, julienne cut
- 4 green onions, cut into strips
- 10 leaves butter lettuce
- mint leaves, to taste
- cilantro leaves, to taste
- basil leaves, to taste
Peanut Dipping Sauce
- ¾ cup creamy peanut butter
- 6 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- ½ cup water
- chopped peanuts, to taste
Instructions
- Prepare Peanut Sauce: In a bowl, thoroughly mix creamy peanut butter, soy sauce, rice vinegar, honey, minced garlic, sriracha, and water until smooth and well combined. Chill the sauce in the refrigerator while assembling the spring rolls to allow flavors to meld.
- Soften Rice Paper Wrappers: Fill a shallow dish, such as a pie plate, with warm water. Quickly dip one spring roll wrapper into the water to soften it—this usually takes about 10-15 seconds—then lay it flat on your work surface without tearing.
- Add Shrimp: Place cooked shrimp in the center of the softened wrapper, evenly spaced to ensure balanced filling.
- Layer Noodles and Herbs: Add a portion of cooked rice noodles followed by fresh cilantro, mint, and basil leaves on top of the shrimp, distributing them evenly for fresh herbal flavor in every bite.
- Add Vegetables and Lettuce: Layer the julienned carrots, red bell pepper, cucumbers, green onions, and finally a leaf of butter lettuce on top of the herbs, creating a colorful and crunchy filling.
- Roll the Spring Roll: Fold in the sides of the wrapper over the filling, then roll tightly from the bottom upwards, similar to rolling a burrito, ensuring the ends are tucked in to securely encase the filling.
- Serve: Arrange the spring rolls on a platter and serve immediately with the chilled peanut dipping sauce. Garnish the sauce with chopped peanuts for added texture and flavor.
Notes
- Be careful when softening the rice paper wrappers as they can tear easily if left in water too long.
- You can substitute shrimp with cooked chicken, tofu, or keep it vegetarian by omitting shrimp.
- For a spicier dipping sauce, increase the amount of sriracha or add fresh chopped chilies.
- These spring rolls are best served fresh but can be covered with a damp paper towel and plastic wrap and refrigerated for up to 4 hours.
- Use warm water for softening wrappers to speed up the process but avoid hot water as it may cause them to become too sticky.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
