These light and refreshing spring rolls are packed with shrimp, fresh herbs, and crunchy vegetables, all wrapped in delicate rice paper. Paired with a creamy, tangy peanut sauce, they make for a perfect appetizer, snack, or light meal.
Spring Rolls
These fresh spring rolls are a delightful combination of textures and flavors, perfect for any occasion. Enjoy the vibrant crunch and creamy peanut sauce in every bite!
Ingredients
Spring Rolls
- 8-10 rice paper wrappers 8.5-inch diameter
- 1/2 lb cooked shrimp peeled, deveined, and halved lengthwise
- 1 cup shredded carrots
- 1 cup cucumber julienned
- 1 cup red bell pepper julienned
- 1 cup cooked rice vermicelli noodles optional, for added texture
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves optional
- 1 head of butter lettuce or 8-10 large lettuce leaves
Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha optional, for heat
- 2-3 tablespoons warm water to thin the sauce
- 1 tablespoon crushed peanuts optional, for garnish
Instructions
Prepare the Ingredients
- Cook the Shrimp: If using raw shrimp, boil them in salted water for 2-3 minutes until pink and opaque. Let cool, then slice in half lengthwise.
- Prep the Veggies: Julienne the cucumber, red bell pepper, and carrots into thin strips. Wash and dry the lettuce leaves.
- Cook the Noodles: If using rice vermicelli, cook according to package instructions, rinse with cold water, and drain well.
Make the Peanut Dipping Sauce
- In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha (if using).
- Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Garnish with crushed peanuts, if desired, and set aside.
Assemble the Spring Rolls
- Fill a large shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for 5-7 seconds until it softens (don’t over-soak, as it will continue to soften as you work).
- Lay the softened wrapper flat on a clean surface or damp kitchen towel.
- Place a piece of lettuce in the center of the wrapper. Add a small handful of carrots, cucumber, red bell pepper, and rice noodles (if using). Top with 2-3 shrimp halves and a few mint, cilantro, and Thai basil leaves.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom to the top, like a burrito. Repeat with the remaining wrappers and ingredients.
Serve
- Arrange the spring rolls on a platter and serve with the peanut dipping sauce on the side.
Notes
Tips for Perfect Spring Rolls:
- Work Quickly: Rice paper wrappers can become sticky if left out too long. Assemble each roll immediately after softening the wrapper.
- Don’t Overfill: Use a small amount of filling to ensure the rolls are easy to wrap and don’t tear.
- Keep Them Fresh: Cover the finished rolls with a damp paper towel to prevent them from drying out while you work.
Variations:
- Protein Options: Swap shrimp for shredded chicken, tofu, or tuna.
- Vegetarian/Vegan: Omit the shrimp and add more veggies or marinated tofu.
- Dipping Sauce Alternatives: Serve with sweet chili sauce, hoisin sauce, or a tangy lime vinaigrette.
Presentation Tips:
- p]:inline”>Garnish the platter with extra herbs or lime wedges for a pop of color.
Tried this recipe?Let us know how it was!
