Shrimp Spring Rolls with Fresh Vegetables and Peanut Dipping Sauce Recipe

Introduction

Shrimp spring rolls are a fresh and vibrant appetizer perfect for warm days or light meals. Packed with crisp vegetables, tender shrimp, and fragrant herbs, these rolls are served with a flavorful peanut dipping sauce that adds a delicious touch.

Ingredients

• 12 rice paper wrappers
• 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
• 4 oz rice vermicelli noodles
• 1 large carrot, julienned
• 1 small cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 4 romaine lettuce leaves, cut into strips
• 1/2 cup peanut dipping sauce

Instructions

1. Step 1: Prepare the rice vermicelli noodles according to the package instructions. Drain them well and set aside.
2. Step 2: Slice the shrimp in half lengthwise. Julienne the carrot and cucumber, thinly slice the red bell pepper, and prepare the fresh mint, cilantro, and romaine lettuce strips.
3. Step 3: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until pliable, then place it flat on a clean surface.
4. Step 4: Layer a few strips of lettuce, some noodles, carrot, cucumber, bell pepper, mint, cilantro, and shrimp near the bottom third of the wrapper.
5. Step 5: Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, similar to rolling a burrito.
6. Step 6: Repeat the dipping and rolling process with the remaining wrappers and fillings.
7. Step 7: Cover the finished rolls with a damp towel to keep them moist until ready to serve.
8. Step 8: Serve immediately alongside the peanut dipping sauce for a tasty contrast.

Tips & Variations

• Try adding sliced avocado or shredded cabbage for extra texture and flavor.
• If you prefer a vegetarian version, substitute shrimp with tofu or extra vegetables.
• For easier rolling, work on a clean, flat surface and keep the wrapper moist but not overly soggy.
• The peanut dipping sauce can be replaced with hoisin sauce or a spicy chili sauce according to taste.

Storage

Place leftover spring rolls in an airtight container lined with damp paper towels to keep them from drying out. Store in the refrigerator for up to 1 day. For best texture, avoid storing them too long as the rice paper may become tough. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp in these spring rolls?

It is best to use cooked shrimp to ensure food safety and the proper texture in the rolls. If using raw shrimp, make sure to cook them thoroughly before slicing and assembling.

How do I prevent the rice paper wrappers from sticking together?

Keep each rice paper separated with parchment paper or plastic wrap and cover them with a damp cloth while assembling to prevent sticking and drying out.

Shrimp Spring Rolls with Fresh Vegetables and Peanut Dipping Sauce Recipe

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★★★★★

4.7 from 78 reviews

Fresh and flavorful Shrimp Spring Rolls made with tender cooked shrimp, crunchy vegetables, fresh herbs, and rice vermicelli noodles, all wrapped in delicate rice paper and served with a savory peanut dipping sauce. These light, healthy, and gluten-free rolls are perfect as an appetizer or light meal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 12 spring rolls 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Vietnamese
• Diet: Gluten Free

Ingredients

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Spring Rolls

• 12 rice paper wrappers
• 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
• 4 oz rice vermicelli noodles
• 1 large carrot, julienned
• 1 small cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 4 romaine lettuce leaves, cut into strips

Dipping Sauce

• 1/2 cup peanut dipping sauce

Instructions

1. Prepare Vermicelli Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain thoroughly and set aside to cool.
2. Prepare Ingredients: Slice the cooked shrimp in half lengthwise. Julienne the carrot and cucumber, thinly slice the red bell pepper, and pick fresh mint and cilantro leaves. Cut romaine lettuce into strips for easy layering.
3. Soften Rice Paper: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes soft and pliable, then lay it flat on a clean surface.
4. Add Fillings: Near the bottom third of the softened wrapper, layer romaine lettuce strips, vermicelli noodles, julienned vegetables, fresh herbs, and shrimp halves.
5. Roll the Spring Roll: Fold the sides of the wrapper over the filling, then tightly roll upward from the bottom to encase the filling completely, similar to rolling a burrito.
6. Repeat: Repeat the softening and filling process with remaining wrappers and ingredient portions to make a total of 12 rolls.
7. Keep Rolls Fresh: Cover the finished spring rolls with a damp towel to prevent them from drying out until you’re ready to serve.
8. Serve: Serve the shrimp spring rolls immediately with peanut dipping sauce for a delicious and refreshing appetizer or snack.

Notes

• You can substitute shrimp with cooked chicken or tofu to make a different version.
• Make sure not to soak the rice paper wrappers for too long, or they may become too soft and tear while rolling.
• If you like a spicier dipping sauce, add sriracha or chili flakes to the peanut sauce.
• Prepare all ingredients in advance to speed up assembly time.

Keywords: Shrimp Spring Rolls, Vietnamese Spring Rolls, Fresh Spring Rolls, Rice Paper Rolls, Healthy Appetizer, Gluten-Free Snack, Peanut Dipping Sauce