Description
Looking for a light yet satisfying appetizer or snack? These Shrimp Spring Rolls are a perfect combination of fresh, crisp veggies, tender shrimp, and aromatic herbs wrapped in delicate rice paper. Served with a sweet and savory dipping sauce, they’re a healthy and delicious choice for any occasion. Whether you’re hosting a gathering or preparing a quick lunch, this easy-to-follow recipe will help you create restaurant-quality spring rolls at home in no time.
Ingredients
Scale
Base recipe:
- 2 large shrimp, peeled, deveined, and cooked
- 6 rice paper wrappers
- 1 cup shredded lettuce or mixed greens
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves (optional)
- 1/4 cup vermicelli noodles, cooked and drained
Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon warm water (to thin if needed)
Instructions
- Prepare all ingredients and have them ready to assemble. Cook the shrimp, if not already done, and slice them in half lengthwise.
- Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds, until it softens. Lay it flat on a clean surface.
- Place a few shrimp halves on the lower third of the wrapper. Add a small amount of lettuce, carrots, cucumber, fresh herbs, and vermicelli noodles. Be careful not to overfill.
- Fold the bottom of the wrapper over the filling, then fold in the sides. Roll tightly to form a neat spring roll. Repeat with the remaining wrappers and filling.
- For the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, and warm water in a small bowl until smooth.
- Serve the shrimp spring rolls with the dipping sauce on the side.
- Prep Time: 20 min
- Cook Time: 5 min