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Fresh Spring Rolls

Fresh Spring Rolls Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 (makes 8 rolls)
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 8 8-inch rice paper wrappers
  • 8 oz cooked shrimp, peeled and deveined
  • 2 oz thin rice vermicelli noodles, cooked
  • 4 large butter lettuce leaves
  • 1 medium carrot, julienned
  • 1 small cucumber, seeded and cut into batons
  • 1 handful fresh mint leaves
  • 1 handful fresh cilantro leaves and tender stems
  • 3 tbsp creamy peanut butter
  • 2 tbsp hoisin sauce
  • 2 tbsp warm water
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha (optional)
  • 1 small garlic clove, grated

Method
 

  1. Whisk all sauce ingredients in a small bowl for about 30 seconds until smooth. Add an extra teaspoon of warm water if the sauce stiffens.
  2. Dip one rice paper wrapper in a dish of warm water for 5 seconds, shake off excess water, and lay it on a damp board.
  3. Center a piece of lettuce on the lower third, then top with shrimp, noodles, carrot, cucumber, and herbs. Fold the bottom over the filling, tuck in the sides, and roll tightly.
  4. Place each roll seam-side down, slice in half diagonally, and serve immediately with the peanut dipping sauce.

Notes

The rolling gets easier after the first one. Keep a damp kitchen towel over the finished rolls if you are not serving them right away, but do not let them sit longer than an hour or the wrappers will stiffen. All prep time is hands-on assembly, because the shrimp and noodles are ready to go.