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Shrimp Spring Rolls

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Shrimp Spring Rolls are fresh and flavorful rice paper rolls filled with tender shrimp, crisp vegetables, herbs, and rice noodles. Served with a savory dipping sauce, these light and refreshing rolls make a perfect appetizer, lunch, or healthy snack.

Ingredients

  • 12 rice paper wrappers
  • 1 pound cooked shrimp, peeled and deveined
  • 4 ounces rice vermicelli noodles
  • 1 cup lettuce, shredded
  • 1 cup carrots, julienned
  • 1 cucumber, julienned
  • Fresh mint leaves
  • Fresh cilantro leaves
  • 1/4 cup hoisin sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon warm water
  • Crushed peanuts, optional for garnish

Instructions

  1. Cook the rice vermicelli noodles according to package directions, then drain and cool.
  2. Fill a shallow dish with warm water.
  3. Dip one rice paper wrapper into the water for a few seconds until softened.
  4. Lay the wrapper flat on a clean surface.
  5. Arrange lettuce, noodles, carrots, cucumber, herbs, and shrimp near the center of the wrapper.
  6. Fold the sides inward, then roll tightly from the bottom to enclose the filling.
  7. Repeat with the remaining ingredients.
  8. In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, and warm water until smooth.
  9. Sprinkle crushed peanuts over the sauce if desired.
  10. Serve the spring rolls fresh with the dipping sauce.

Notes

  • Do not soak the rice paper too long or it may tear easily.
  • Cover prepared spring rolls with a damp paper towel to keep them soft and fresh.
  • For a vegetarian option, substitute tofu or extra vegetables for the shrimp.
  • Add avocado or mango slices for extra flavor and texture.
  • Store the dipping sauce separately in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-spring-rolls/