Shrimp Spring Rolls
Prep time
Total time
You've probably had these incredible shrimp spring rolls in restaurants, but they are surprisingly easy to make at home! Fresh, healthy and so delicious! Shrimp, rice noodles, cucumbers, bean sprouts, carrots, lettuce, cilantro and mint are rolled in rice paper and served with a creamy peanut dip!
Author: Ruth Guerri
Recipe type: Shrimp
Cuisine: Vietnamese
Serves: 10 shrimp rolls
Ingredients
Dipping Sauce
- ⅓ cup of creamy butter
- 2 Tbs of hoisen sauce
- 2 Tbs of rice wine vinegar
- 2 Tbs of soy sauce
- 1 - 2 tsp of sugar
- 2 tsp of fresh lime juice
- ¼ cup of water or enough to make a thin sauce
- 2 Tbs of chopped peanuts
Shrimp rolls
- 1 lb of shrimp, cooked and cut in half lengthwise
- 10 boston or bibb lettuce leaves
- 2 small carrots, grated or julienned
- 1 small cucumber, julienned
- 1 cup of cooked rice noodles
- 1 cup of bean sprouts
- ½ cup of fresh cilantro, chopped
- ¼ cup of fresh mint, chopped
- 10 rice papers
Instructions
- Start by making your dipping sauce: mix all ingredients together in a small bowl and stir until very creamy and smooth.
- Place all of your ingredients on a work surface to assemble the rolls.
- Fill a pie plate with very warm water and soak a rice paper for a 3 - 4 seconds, place on a damp cloth, then on a plate or work surface. Place some of the noodles in a lettuce cup and place on the bottom ⅓ or the rice paper, then add some of the cucumber, carrots, bean sprouts and herbs, roll once.
Now top with 3 of the shrimp, tuck in the ends and continue to roll, the shrimp will show through the rice paper.
- Place seam side down on a plate and continue with the remaining 9 rolls. Don't let them touch on the plate, they will stick together. All done! Serve with the dipping sauce, sprinkled with chopped peanuts. YUM!
