Description

Shrimp Spring Rolls are fresh, light, and packed with vibrant flavors from tender shrimp, crisp vegetables, rice vermicelli, and aromatic herbs wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, these homemade shrimp spring rolls are a healthy appetizer or light meal that’s easy to prepare and perfect for entertaining.

Ingredients

For the Spring Rolls:
1 pound large shrimp, peeled and deveined
8 rice paper wrappers
4 ounces rice vermicelli noodles
8 lettuce leaves (small pieces)
1 cup carrots, julienned
1 cup cucumber, julienned
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
¼ cup fresh basil leaves
Warm water (for softening rice paper)

For the Dipping Sauce:

3 tablespoons hoisin sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 garlic clove, minced

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Instructions

Bring a pot of water to a boil. Cook shrimp for 2–3 minutes until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise.
Cook rice vermicelli noodles according to package instructions. Drain and set aside.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until softened.
Lay the wrapper flat on a clean surface.
Place lettuce near the bottom third of the wrapper. Add a small portion of noodles, carrots, cucumber, and fresh herbs.
Arrange 3–4 shrimp halves on top.
Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal.
Repeat with remaining ingredients.
In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and minced garlic until smooth.
Serve spring rolls fresh with dipping sauce on the side.

Notes

Do not soak rice paper too long; it continues softening after dipping.Keep rolls covered with a damp towel while assembling to prevent drying.Add avocado or shredded cabbage for extra texture.Use gluten-free soy sauce or tamari for a gluten-free option.Best enjoyed the same day for optimal freshness.