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Shrimp Spring Rolls

Shrimp Spring Rolls Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 8 oz large shrimp, peeled and deveined, tails removed
  • 8 to 10 round rice paper wrappers (22 cm)
  • 2 oz dried rice vermicelli noodles
  • 1 cup shredded carrot
  • 1 cup julienned cucumber
  • 4 to 6 butter lettuce leaves, torn
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup bean sprouts
  • 3 tbsp creamy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp lime juice
  • 1 tsp sriracha (optional)
  • 2 to 3 tbsp warm water

Method
 

  1. Poach shrimp in boiling salted water for 2 to 3 minutes until pink, then cool in ice water, drain, and slice in half lengthwise.
  2. Cook vermicelli noodles according to package directions, drain, rinse with cold water, and set aside. Shred carrot, julienne cucumber, tear lettuce, and pick herb leaves.
  3. Dip one rice paper wrapper in warm water for 10 to 15 seconds until just pliable, then lay it on a damp kitchen towel.
  4. Layer lettuce, noodles, carrot, cucumber, herbs, sprouts, and two shrimp halves cut side up on the lower third of the wrapper. Fold the bottom over, fold in the sides, and roll up tightly.
  5. Whisk together peanut butter, soy sauce, hoisin, lime juice, and sriracha with warm water until smooth. Serve rolls whole or sliced with the sauce.

Notes

The first roll often looks a little loose, but by the second or third you’ll get the hang of the tension. If the rice paper tears, start over with a fresh wrapper and a lighter hand on the filling.