These shrimp spring rolls are fresh and fun! Packed with shrimp, crunchy veggies, and wrapped in rice paper, they are perfect for a light snack or meal.
The best part? The peanut sauce adds a creamy kick that you won’t want to miss! I love dipping them in the sauce and munching away—what’s not to love about that? 😄
Key Ingredients & Substitutions
Shrimp: Large cooked shrimp are vital for this dish, providing a nice protein boost. If you’re looking for a vegetarian option, consider using tofu or avocado slices instead for a similarly creamy texture.
Rice Paper Wrappers: These are essential for wrapping. If you can’t find rice paper, you might use boiled napa cabbage leaves as an alternative. They won’t be as delicate, but they can work in a pinch!
Rice Vermicelli: These thin noodles add texture. If you’re gluten-free, look for rice noodles labeled as gluten-free. Regular spaghetti can also substitute, but the texture will change slightly.
Fresh Herbs: Mint, cilantro, and basil all add freshness. If you don’t like cilantro, skip it or replace it with parsley for a milder taste.
Peanut Butter: Creamy peanut butter is preferred for a smooth sauce. For a nut-free version, try sunflower seed butter or tahini. Adjust sweetness to your liking by experimenting with sugar alternatives.
How Do I Perfectly Fill and Roll My Spring Rolls?
Getting the filling and rolling just right takes some practice but is all about control and technique. Here’s how you can do it smoothly:
- After soaking the rice paper, place it on a damp surface. This prevents sticking.
- Start by placing shrimp and noodles close to the bottom edge but not too close to the edges. It allows for easy folding.
- Don’t overfill! A small handful of noodles and fresh vegetables suffice.
- Fold in the sides snugly to keep the ingredients secure, then roll it from the bottom. Think of it like tucking in a burrito.
- If the wrappers tear, don’t worry! Just patch them up with a small piece of another wrapper.
How to Make Shrimp Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 12 large cooked shrimp, peeled and deveined, halved lengthwise
- 8 rice paper wrappers (about 8-inch diameter)
- 1 cup cooked rice vermicelli noodles
- 1 cup fresh lettuce leaves, shredded or whole small leaves
- 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 lime juice
- 1-2 teaspoons brown sugar (adjust to taste)
- 1 garlic clove, minced
- 1/2 teaspoon grated fresh ginger (optional)
- 1/4 cup warm water (more as needed to thin)
- Crushed peanuts for garnish
How Much Time Will You Need?
This refreshing recipe takes about 20 minutes to prepare, plus a few extra minutes for assembling the rolls. The cooking and prep time is light, making it an ideal dish for a quick lunch or a fun app for dinner parties!
Step-by-Step Instructions:
1. Prepare the Noodles and Vegetables:
Start by cooking the rice vermicelli noodles according to the package instructions. Once done, drain them and rinse with cold water to cool them off. Set aside. While the noodles cool, julienne the cucumber and carrot, then wash and dry the fresh herbs and lettuce. This way, everything is ready for rolling!
2. Prepare the Peanut Sauce:
In a mixing bowl, grab your whisk and combine the peanut butter, soy sauce, hoisin sauce, lime juice, brown sugar, minced garlic, and ginger. Slowly add warm water, stirring until the sauce reaches your desired thickness. Make it as thick or thin as you like! Taste and adjust the flavors if necessary. Top it off with some crushed peanuts for an extra crunch when serving.
3. Prepare Rice Paper Wrappers:
Take a large shallow dish or pie plate and fill it with warm water. Soak one rice paper wrapper in the water for about 10-15 seconds until it becomes soft and flexible. Carefully lift it out and lay it flat on a clean, damp kitchen towel or cutting board. This will help it not stick!
4. Assemble the Spring Rolls:
Now comes the fun part! Position 2 shrimp halves, sliced side down, near the bottom edge of the wrapper. On top of the shrimp, add a small handful of your cooled vermicelli noodles, followed by some lettuce, julienned cucumber, carrot, and a mix of fresh herbs. Next, fold in the sides of the wrapper to secure the filling. Finally, roll the wrapper tightly from the bottom, just like wrapping a burrito, until everything is nicely enclosed.
5. Repeat:
Continue the soaking and filling process for the remaining wrappers and ingredients. Each spring roll can be unique with your choice of fillings!
6. Serve:
Once all your rolls are assembled, arrange them beautifully on a serving plate. Don’t forget to serve them with the peanut dipping sauce on the side! For that extra flair, sprinkle some crushed peanuts over the sauce. Enjoy your delicious and fresh shrimp spring rolls!
Can I Use Fresh Shrimp Instead of Cooked?
Yes! If you prefer using fresh shrimp, make sure to cook them first. Boil or sauté them until they turn pink and opaque. Allow them to cool, then proceed with halving as instructed.
How Do I Keep My Spring Rolls From Sticking Together?
To prevent sticking, make sure each spring roll is placed on a damp surface, like a clean kitchen towel, and separate them with a small piece of parchment paper if stacking. It helps to keep them from clinging to each other.
Can I Make Spring Rolls in Advance?
Absolutely! You can prepare the filling and the peanut sauce ahead of time. However, it’s best to assemble the spring rolls just before serving to maintain their freshness and avoid sogginess.
What if I Can’t Find Rice Paper Wrappers?
If rice paper wrappers are hard to find, you can use boiled napa cabbage leaves as a substitute. They won’t be as delicate but will still hold your filling well and provide a fresh crunch!