Description
These Shrimp Spring Rolls with Peanut Dipping Sauce offer a fresh, light, and flavorful appetizer or light meal. Rice paper wrappers encase tender shrimp, fresh herbs, crunchy vegetables, and delicate rice noodles, complemented by a creamy, tangy peanut hoisin sauce for dipping. Perfect for warm weather or as a crowd-pleasing starter.
Ingredients
Scale
Peanut Dipping Sauce
- 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)
Shrimp Rolls
- 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
- Prepare Peanut Dipping Sauce: In a medium bowl, whisk together hoisin sauce, peanut butter, water, rice vinegar, and chopped peanuts until smooth. Adjust consistency with more water if needed. Transfer to a serving bowl and sprinkle with extra chopped peanuts.
- Cook Rice Noodles: Bring 3 quarts of water to a boil in a medium pot. Add the dried rice noodles and cook for 4 to 6 minutes or until tender but not mushy, following package directions. Drain in a colander, rinse with cold water, and refrigerate until ready to use. Retain the cooking water.
- Cook Shrimp: Bring the reserved water back to a boil. Add the shrimp and cook for 1 to 1½ minutes until pink and opaque. Immediately drain and cool shrimp in the refrigerator. Peel if shells remain, then cut each shrimp lengthwise in half to create two pieces. Set aside.
- Soften Rice Paper Wrappers: Fill a pie dish or large bowl with cool water, enough to submerge one rice paper sheet. Set a damp dish towel on a cutting board. Dip one rice paper sheet into the water for 15 to 20 seconds, then remove and shake off excess water. Lay flat on the damp towel. The wrapper may feel stiff initially but will become more pliable as you assemble.
- Assemble Spring Rolls: Lay one lettuce half on the bottom third of the rice paper. Add 2 to 3 tablespoons of noodles, 1 tablespoon shredded carrots, 1 tablespoon shredded cabbage, and a few bean sprouts on top of the lettuce. Roll the paper halfway into a cylinder, then fold the sides inward like an envelope.
- Add Shrimp and Herbs: Place two shrimp halves, cut side down, along the crease. Add a few cilantro and mint leaves next to the shrimp. Continue rolling to form a tight cylinder sealing the roll.
- Repeat and Serve: Repeat the soaking and rolling process with remaining wrappers and ingredients. Store finished rolls seam side down. Serve immediately with the peanut dipping sauce.
Notes
- Rice paper wrappers become more pliable as you build the rolls, so don’t worry if they seem stiff at first.
- To keep rolls fresh if making ahead, cover with a damp cloth and plastic wrap and refrigerate.
- You can substitute cooked chicken or tofu for shrimp to make it vegetarian.
- Adjust peanut dipping sauce consistency with water to preference.
- Use fresh herbs to enhance flavor and freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
Keywords: shrimp spring rolls, Vietnamese spring rolls, peanut dipping sauce, fresh spring rolls, Vietnamese appetizer, shrimp appetizer
