SHRIMP SPRING ROLLS
These Shrimp Spring Rolls are a refreshing and healthy snack or appetizer, packed with crisp vegetables, succulent shrimp, and fragrant herbs, all wrapped in delicate rice paper. Paired with a flavorful peanut dipping sauce, they're the perfect light bite that's both satisfying and versatile. Ideal for a quick meal or a party platter, these spring rolls offer a burst of freshness in every bite!
Equipment
- Large mixing bowl
- Knife and cutting board
- Shallow dish or pie plate for soaking rice paper
- Tongs or a spoon for handling shrimp
- Small bowl for dipping sauce optional
- Plate or platter for serving
Ingredients
For the Shrimp Spring Rolls:
- 200 g cooked shrimp peeled and deveined
- 10-12 rice paper wrappers usually sold in packages
- 1 cup lettuce shredded, such as Romaine or Butterhead
- 1 medium carrot julienned
- 1 cucumber julienned
- Fresh herbs mint, cilantro, or Thai basil
- 1/2 cup vermicelli noodles optional, for added texture
For the Dipping Sauce (optional):
- 1/4 cup peanut butter smooth or crunchy
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1-2 tbsp honey or maple syrup
- 1/4 tsp garlic powder
- Water to thin out the sauce if needed
Instructions
Prepare the Shrimp:
- If your shrimp are not pre-cooked, bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes, until they turn pink. Drain and let them cool, then slice each shrimp in half horizontally.
Prepare the Vegetables:
- Julienne the carrot and cucumber into thin strips. Wash and dry the lettuce, then tear it into smaller pieces. Set everything aside for assembly.
Soak the Rice Paper:
- Fill a shallow dish with warm water. One at a time, dip each rice paper wrapper into the water for about 5-10 seconds until it becomes soft and pliable. Make sure not to over-soak, as it can tear easily.
Assemble the Spring Rolls:
- Lay the softened rice paper flat on a clean surface or plate. On the lower third of the wrapper, layer a small handful of lettuce, followed by a few strips of carrot, cucumber, and some fresh herbs. Add 2-3 shrimp halves on top. If you're using vermicelli noodles, add them here as well.
Roll the Spring Rolls:
- Start by folding the bottom of the rice paper over the filling. Then, fold in the sides and tightly roll the spring roll, making sure everything is enclosed and snug. Repeat with the remaining rice paper wrappers and fillings.
Prepare the Dipping Sauce:
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, and garlic powder. Add a little water if the sauce is too thick for dipping.
Serve and Enjoy:
- Arrange the finished spring rolls on a platter and serve with the dipping sauce on the side.
Notes
- Make Ahead: You can prep the ingredients in advance (shrimp, vegetables, and noodles), but it's best to assemble the spring rolls just before serving to maintain their freshness and texture.
- Rice Paper Tips: Be gentle when handling rice paper wrappers, as they can tear easily. If you find that your wrappers are too sticky, lightly wet your hands with water while handling them.
- Customizations: Feel free to add other fillings, such as avocado, bell peppers, or even tofu for a vegetarian option. The freshness of these spring rolls makes them versatile, so get creative with your ingredients!
- Storage: If you need to store any leftover spring rolls, wrap them in damp paper towels and keep them in an airtight container in the fridge for up to a day. However, they are best eaten fresh.