Shrimp Spring Rolls
These Shrimp Spring Rolls are light, fresh, and packed with flavor, featuring juicy shrimp, crisp veggies, and a creamy hoisin peanut dipping sauce. Perfect for meal prep, lunches, or impressing guests!
Ingredients
For the Spring Rolls
- 12 pieces rice paper wrappers Usually in the Asian section of grocery stores or any Asian market.
- 200 g cooked shrimp, peeled and deveined, halved lengthwise Any small to medium shrimp works, fresh or frozen.
- 100 g rice vermicelli noodles Cooks very fast.
- 1 cup fresh mint leaves Use what you have available.
- 1 cup fresh cilantro leaves Can substitute with more mint if desired.
- 1 cup Thai basil leaves Can substitute with regular basil or extra cilantro.
- 1 cup lettuce, shredded For added crunch.
- 1 medium carrot, julienned Adds color and crunch.
- 1/2 piece cucumber, julienned For freshness.
For the Dipping Sauce
- 2 tbsp hoisin sauce Store brands work fine.
- 1 tbsp peanut butter Can substitute with other nut or seed butters.
- 1 tbsp soy sauce Use gluten-free if needed.
- 1 tsp lime juice Fresh lime juice preferred.
- 1 clove garlic, minced For flavor.
Instructions
Preparation
- Cook the rice vermicelli noodles according to package instructions, drain and rinse under cold water.
- In a small bowl, combine hoisin sauce, peanut butter, soy sauce, lime juice, and garlic to make the dipping sauce; set aside.
Rolling the Spring Rolls
- Prepare a clean work surface and fill a shallow dish with warm water.
- Dip one rice paper wrapper into the warm water for about 5 seconds until pliable, then lay it flat on the work surface.
- Place a few shrimp halves across the center of the wrapper followed by a small handful of noodles, mint, cilantro, basil, lettuce, carrot, and cucumber.
- Fold the bottom edge of the wrapper over the filling, fold in the sides, then roll tightly to enclose the filling; repeat with remaining wrappers and ingredients.
- Slice each roll in half on the diagonal if desired and arrange on a serving plate.
Serving
- Serve the spring rolls chilled or at room temperature alongside the prepared dipping sauce.
Notes
These spring rolls are best when fresh but can be stored in the refrigerator for up to 24 hours. Keep them covered with a slightly damp paper towel to prevent drying out.