Name: Shrimp Spring Rolls with Peanut Dipping Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: ½ cup hoisin sauce; ¼ cup peanut butter; ¼ cup water; 1 tablespoon rice vinegar (Marukan Seasoned Gourmet); 1 tablespoon peanuts, chopped (plus extra for sprinkling); 6 ounces thin rice noodles (Thai Kitchen Thin); 10 jumbo shrimp (16-20 count); 10 round rice paper wrappers (Three Ladies Brand); 10 Boston lettuce leaves (thick stem ends removed, cut in half); 1 cup shredded carrots; 1 cup red cabbage, thinly shredded; 1 cup bean sprouts; 20 mint leaves; ½ cup cilantro leaves, lightly packed

Introduction

Shrimp Spring Rolls with Peanut Dipping Sauce are a fresh and vibrant appetizer that’s perfect for any occasion. Wrapped in delicate rice paper and filled with crisp vegetables, herbs, and tender shrimp, these rolls offer a delightful balance of flavors and textures. Paired with a creamy, tangy peanut sauce, they make a refreshing treat that’s both light and satisfying.

Four fresh spring rolls are placed on a white plate with a white marbled texture background. Each spring roll is wrapped in translucent rice paper revealing layers of orange shrimp on top, bright green lettuce beneath, thin white rice noodles, and bright strips of purple cabbage and orange carrot. Two spring rolls are whole and two are cut in half, showing the colorful layers inside. Next to the rolls is a small white bowl filled with thick, dark brown peanut sauce topped with chopped peanuts. Fresh green cilantro leaves sit beside the bowl for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup hoisin sauce

¼ cup peanut butter

¼ cup water

1 tablespoon rice vinegar (Marukan Seasoned Gourmet)

1 tablespoon peanuts (chopped, plus extra for sprinkling)

6 ounces thin rice noodles (Thai Kitchen Thin)

10 jumbo shrimp (16-20 count)

10 round rice paper wrappers (Three Ladies Brand)

10 Boston lettuce leaves (thick stem ends removed, cut in half)

1 cup shredded carrots

1 cup red cabbage (thinly shredded)

1 cup bean sprouts

20 mint leaves

½ cup cilantro leaves (lightly packed)

Instructions

Step 1: Prepare the peanut dipping sauce by whisking together hoisin sauce, peanut butter, water, rice vinegar, and chopped peanuts in a medium bowl until smooth. If the sauce is too thick, add a little more water to reach your desired consistency. Transfer to a serving bowl and sprinkle with extra chopped peanuts.

Step 2: Cook the rice noodles by bringing 3 quarts of water to a boil in a medium pot. Add the noodles and cook for 4 to 6 minutes or according to package directions until tender but not mushy. Drain and rinse with cold water, then refrigerate until ready to use. Save the cooking water for the shrimp.

Step 3: Using the reserved boiling water, cook the shrimp by adding them to the simmering water. Cook for 1 to 1½ minutes until the shrimp turn pink and opaque. Remove immediately, drain, and cool in the refrigerator.

Step 4: Once cooled, peel the shrimp if the shell is still on and slice each shrimp lengthwise in half to create two pieces. Set aside.

Step 5: Fill a large bowl or pie dish with cool water. Dip one rice paper wrapper into the water for 15 to 20 seconds until it softens. Remove and shake off excess water, then lay the wrapper flat on a damp dish towel placed on a cutting board.

Step 6: Place one piece of lettuce over the bottom third of the rice paper. Add 2 to 3 tablespoons of cooked noodles, 1 tablespoon each of shredded carrots and cabbage, and a few bean sprouts on top of the lettuce.

Step 7: Roll the rice paper up halfway into a cylinder, then fold in the sides in an envelope pattern to enclose the filling.

Step 8: Lay two shrimp halves, cut side down, along the center crease of the wrapped paper. Add a few cilantro and mint leaves beside the shrimp. Continue rolling tightly into a sealed cylinder.

Step 9: Repeat this process with the remaining wrappers and fillings. Store the finished rolls with the seam side down until ready to serve. Enjoy immediately with the peanut dipping sauce for the freshest taste.

Tips & Variations

For added crunch, try including thinly sliced cucumber or bell pepper inside the rolls.

Use cooked chicken or tofu instead of shrimp for a different protein option.

If rice paper sticks together, use a lightly damp towel to carefully separate sheets.

Chill the rolls briefly before serving for a refreshing, cool bite.

FAQs

Can I prepare the spring rolls in advance?

Yes, you can prepare the rolls a few hours ahead, but it’s best to keep the rice paper wrappers covered with a damp cloth to prevent drying. For longer storage, make the dipping sauce and fillings separately and assemble just before serving.

What can I use if I don’t have hoisin sauce?

If hoisin sauce is unavailable, you can substitute with a mixture of soy sauce, a little sugar, and a touch of garlic or five-spice powder to mimic the sweet and savory flavor.