Shrimp Spring Rolls
Shrimp spring rolls are crisp veggies, fresh herbs, rice noodles, and steamed shrimp wrapped in soft, chewy rice paper. Served with a quick peanut sauce for dipping, this delicious, versatile Vietnamese staple works as a snack, appetizer, side dish, or light lunch!
Ingredients
- 1 lb Shrimp
- 6-8 Sheets of Rice Paper
- 1.5-2 cups Butter Lettuce
- 1 Carrot
- 1 Cucumber
- 1.5 cups Red Cabbage
- ½ cup Mint
- ½ cup Cilantro
- 1 Jalapeno
- 1 Avocado
- 1 cup Vermicelli Noddles
Boiling Shrimp
- 2-3 Garlic Cloves optional
- ½ small Lemon optional
- 1 tablespoon Seasoning Blend optional
Peanut Butter Dipping Sauce
- 2 tablespoon Peanut Butter
- 1 tablespoon Soy Sauce + 1 tsp
- 1 teaspoon Rice Vinegar
- 1.5 teaspoon Honey
- 1 teaspoon Sesame Oil
- 1 teaspoon Chili Garlic Sauce
- ½ teaspoon Hoisin Sauce
- ½ tablespoon Water
Instructions
Shrimp Spring Rolls
- Prep veggies by peeling the carrot and cutting one inch thick slices. Cut one inch slices of cucumber. Slice Jalapeno. Roughly chop red cabbage. Slice avocado into thin slices. Roughly chop herbs.
- Prepare vermicelli noodles according to package instructions, drain, rinse with cold water and set aside.
- In a small pot, boil boil 2 cups of water with shrimp with lemon, your favorite seasoning, fresh garlic and for 3-5 minutes until fully cooked through.
- In a large bowl (a little larger than the circumference of the rice paper) fill with warm water.
- Take one sheet of rice paper and emerge in warm water for 20-30 seconds until rice paper becomes pliable and soft.
- Place rice paper on flat surface and fill with veggie ingredients. Roll burrito style and after first roll, place shrimp on rice paper and roll until tucked and closed.
Peanut Butter Dipping Sauce
- In a small bowl, whisk all sauce ingredients except water. Add 1 tablespoon of water at a time until desired consistency.