Shrimp Spring Rolls
These rolls are a perfect introduction if you’ve ever wondered how to make spring rolls. The process is straightforward: soak the rice paper, layer the ingredients, and roll them up tightly.
Equipment
- Large shallow bowl
- Cutting board
- Sharp Knife
- Small saucepan
- Mixing Bowls
- Serving Platter
- Small bowl or ramekin
Ingredients
For the Shrimp Rolls:
- 12 large shrimp peeled, deveined, and cooked
- 8 –10 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup fresh vermicelli noodles cooked and cooled
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup fresh basil leaves
- 1 avocado sliced (optional, but so creamy!)
For the Dipping Sauce:
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha optional, for a little kick
- 2 –3 tablespoons water to thin as needed
Instructions
Step 1: Prepare the Shrimp
- If your shrimp aren’t cooked, bring a small saucepan of water to a boil.
- Add shrimp and cook for 2–3 minutes, until they turn pink and opaque.
- Drain and let them cool slightly before slicing in half lengthwise.
- Pro Tip: Slice the shrimp while they’re still slightly warm—it makes them easier to layer in the rolls neatly.
Step 2: Prep the Veggies and Herbs
- Wash and dry all fresh herbs (mint, cilantro, basil).
- Peel and shred the carrots, thinly slice cucumber, and slice avocado if using.
- Cook vermicelli noodles according to package instructions, then rinse under cold water and drain well.
- Pro Tip: Make sure your veggies are thinly sliced or shredded—they’ll roll up more easily and stay crisp.
Step 3: Soak the Rice Paper
- Fill a large shallow bowl with warm water.
- Dip one rice paper wrapper into the water for about 5–10 seconds until it’s pliable but not too soft.
- Lay the wrapper flat on a clean cutting board or damp towel.
- Pro Tip: Don’t soak the wrappers too long—they’ll tear easily when you start rolling.
Step 4: Assemble the Rolls
- Place a small handful of vermicelli noodles in the center of the wrapper.
- Add 2–3 shrimp halves on top of the noodles.
- Layer carrots, cucumber, avocado (if using), and a few leaves of each herb.
- Fold the sides of the wrapper inward, then roll from the bottom up tightly but gently.
- Pro Tip: Keep the fillings centered and don’t overstuff—the roll should be snug but not bursting.
Step 5: Make the Dipping Sauce
- In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and sriracha.
- Add water one tablespoon at a time until the sauce reaches your desired consistency.
- Pro Tip: Whisk continuously to prevent lumps and create a smooth, creamy sauce.
Step 6: Serve and Enjoy
- Arrange the rolls on a serving platter and serve with the dipping sauce on the side.
- These rolls are best eaten fresh, but you can cover them with a damp paper towel and plastic wrap for up to 2 hours if needed.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320 kcal
- Protein: 18–22g
- Carbohydrates: 30–35g
- Fat: 10–14g
- Fiber: 4–6g
- Sugar: 4–6g
- Sodium: Moderate