These fresh shrimp spring rolls are light and tasty, filled with juicy shrimp and crunchy veggies. They come with a yummy peanut sauce that adds a perfect touch!
Making these rolls is a fun little adventure, and it’s easy! I love dipping each bite in that creamy peanut sauce, it makes me smile every time. Seriously, give it a try! 😄
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making your spring rolls. If you can’t find them, try using lettuce leaves as a wrap for a lower-carb alternative. Just remember that they won’t have the same texture!
Shrimp: Medium cooked shrimp add a nice protein to the rolls. If you’re looking for a non-seafood option, cooked chicken or even tofu can work well. Just make sure it’s sliced thinly!
Rice Vermicelli Noodles: These noodles provide a gentle chew to your rolls. If you’re gluten-free, check labels to ensure they’re made from rice flour. Alternatively, you can use thin rice noodles or even spiralized veggies for a unique twist.
Herbs: Fresh mint, cilantro, and basil bring great flavor. If you don’t like one, just skip it! Parsley can be a substitute, and dill also adds a nice herby taste.
Peanut Sauce: Creamy peanut butter is key for that rich flavor. For a nut-free option, use sunflower seed butter. You can adjust the sweetness with less honey or sugar as per your taste.
How Do I Get the Rice Paper Wrappers Just Right?
Softening rice paper wrappers can be tricky, but it’s all about timing. You want them pliable but not too soft, or they’ll tear.
- Use warm water in a shallow dish like a pie plate to make it easier.
- Submerge one wrapper for 10-15 seconds. You’ll see it start to become soft but still slightly firm.
- Lay it on a clean surface, and once it sits, it will continue to soften, making it easier to wrap without tearing. Keep an eye on that timing!
How to Make Shrimp Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 rice paper wrappers (round, about 8-inch diameter)
- 16 medium cooked shrimp, peeled, deveined, and halved lengthwise
- 1 cup thin rice vermicelli noodles
- 1 cup shredded lettuce or butter lettuce leaves
- 1/2 cup shredded carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves (optional)
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sesame oil
- 1 to 2 teaspoons honey or sugar (to taste)
- 2-4 tablespoons warm water (to thin sauce as needed)
- Crushed roasted peanuts for garnish
How Much Time Will You Need?
This recipe will take you about 30 minutes to prepare. You’ll spend a little time cooking the noodles and getting your ingredients ready, as well as assembling the spring rolls and whipping up that tasty peanut sauce. Once you’ve filled and rolled them, they’re ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Rice Vermicelli:
Start by cooking the rice vermicelli noodles. Follow the package instructions, which usually means soaking them in hot water for about 5-7 minutes. After they’re tender, drain and rinse them under cold water to stop the cooking process. Set these aside for later.
2. Prepare the Vegetables and Herbs:
Next, wash and drain all your fresh veggies! Gather your lettuce leaves, shredded carrots, mint leaves, cilantro, and basil if you’re using it. Make sure everything is nice and clean for a fresh taste.
3. Prepare the Shrimp:
Now, let’s get the shrimp ready! Take your cooked shrimp and slice them in half lengthwise. This way, they’ll be flat and look fantastic when you roll them inside the spring rolls.
4. Soften Rice Paper Wrappers:
It’s time to soften the rice paper wrappers. Fill a large shallow dish or a pie plate with warm water. Take one wrapper and submerge it for about 10-15 seconds. You want it to be pliable but not too soft. Lay it flat on a clean surface or cutting board once it’s ready.
5. Assemble the Spring Rolls:
Here comes the fun part! Place two shrimp halves on the lower third of the rice paper, with the pink side facing down. On top of them, add a handful of vermicelli noodles, a bit of shredded lettuce, some carrots, and a mix of herbs. Now, fold the bottom edge over the filling, tuck in the sides, and roll it up tightly. Repeat this process for the remaining wrappers and ingredients.
6. Make the Peanut Sauce:
Let’s whip up that delicious peanut sauce! In a bowl, combine peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, and honey or sugar. Whisk everything together until it’s smooth and mixed well. If the sauce is too thick, add warm water a tablespoon at a time until you reach your desired consistency.
7. Serve:
Place the spring rolls on a serving plate alongside the peanut sauce. For a delightful touch, sprinkle some crushed roasted peanuts over the sauce for garnish.
8. Enjoy:
Time to dig in! Dip those fresh shrimp spring rolls into the peanut sauce and enjoy every delicious bite. They make a perfect light appetizer or snack.
This dish is not only refreshing and light but also a fantastic addition to any meal, especially in warm weather or as part of an Asian-inspired feast!
Can I Use Different Proteins Instead of Shrimp?
Absolutely! You can substitute the shrimp with sliced cooked chicken, cooked tofu, or even crab for variety. Just ensure any alternative protein is cooked and sliced thinly for easy rolling.
How Do I Store Leftover Spring Rolls?
To store leftovers, wrap the spring rolls tightly in plastic wrap and place them in an airtight container in the fridge. They are best eaten within 1-2 days. The rice paper may become slightly soft, but they’ll still taste delicious!
What Can I Use If I Don’t Have Hoisin Sauce?
If you don’t have hoisin sauce, you can use a mix of soy sauce and a little sugar or honey for sweetness. Alternatively, some recipes swap in teriyaki sauce for a similar flavor profile.
Can I Make the Peanut Sauce Ahead of Time?
Definitely! You can make the peanut sauce a day in advance. Just store it in the fridge in an airtight container. If it thickens, simply stir in a little warm water to loosen it up before serving.