These shrimp spring rolls are a fun and fresh treat! Filled with juicy shrimp and colorful veggies, they’re wrapped tightly for a delightful crunch. The peanut sauce pairs perfectly!
Rolling these up is like wrapping a little present of yumminess! I love dipping them in the peanut sauce—it’s hard to stop at just one! Perfect for parties or a light snack any time.
Key Ingredients & Substitutions
Shrimp: Large cooked shrimp are perfect for this recipe. If you can’t find fresh shrimp, frozen shrimp works just fine; just thaw and peel them first. For a vegetarian option, use tofu or tempeh instead.
Rice Paper Wrappers: These are essential for spring rolls. If you’re looking for a gluten-free option, check that your rice wrappers are labeled as such. You can also use lettuce leaves if you want to skip the wrappers altogether!
Rice Vermicelli Noodles: These thin noodles add texture but can be swapped with glass noodles or even quinoa for a gluten-free twist. If you’re not a fan of vermicelli, shredded zucchini can also work as a crunchy, low-carb substitute.
Herbs: Fresh herbs like mint, cilantro, and basil bring lively flavors. If you can’t find Thai basil, regular basil will do, and you can leave out any herbs you’re not keen on. Just remember they add that fresh taste to the rolls!
Peanut Butter: Creamy peanut butter is ideal for the sauce. If you need a nut-free option, try sunflower seed butter or tahini. While I love using hoisin sauce, you could use sweet soy sauce for similar sweetness if hoisin isn’t available.
How Do I Make Perfect Spring Rolls Without Breaking Them?
Assembling spring rolls can be tricky, but with a bit of practice, you’ll get them just right! The key is to handle the rice paper wrappers gently to avoid tearing.
- Soak the rice paper in warm water for 10-15 seconds until they’re soft but still slightly firm. If they get too soft, they will tear.
- Work on a flat, clean surface for rolling. Lay the wrapper down and immediately start assembling your filling in the lower third.
- Make sure not to overfill; this helps prevent breakage. A few shrimp, some noodles, and a handful of veggies are all you need!
- When rolling up, tuck the filling in tightly but not too tight. Think of it like a burrito; you want it snug, not bursting at the seams!
How to Make Shrimp Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 large cooked shrimp, peeled and deveined
- 8-10 rice paper wrappers (8-inch size)
- 1 cup rice vermicelli noodles, cooked and drained
- 1 cup shredded iceberg lettuce or butter lettuce
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves (Thai basil preferred)
For The Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or chili sauce (optional, for heat)
- 2-4 tablespoons warm water (to thin the sauce)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Chopped roasted peanuts for garnish
How Much Time Will You Need?
This delicious dish takes about 25 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients and assembling the rolls, and then a few minutes mixing up the peanut sauce. Once everything is ready, the spring rolls are best enjoyed fresh, so they don’t require any cooking time!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles according to the instructions on the package. Once done, drain them and set them aside to cool.
2. Prep the Vegetables and Herbs:
Next, prepare your veggies! Shred the iceberg or butter lettuce, purple cabbage, and carrots. Then rinse and dry the fresh mint, cilantro, and basil leaves. Having everything ready makes assembling the spring rolls easier.
3. Prepare the Shrimp:
If your shrimp aren’t pre-cooked, be sure to cook them until they’re fully done. Once they’re ready, slice each shrimp in half lengthwise. This gives you a flat surface that fits nicely in the rolls.
4. Make the Peanut Sauce:
In a medium mixing bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, minced garlic, and grated ginger. If you like a little heat, add the sriracha or chili sauce too! Gradually whisk in warm water until the sauce is smooth and creamy. Adjust the consistency to your liking by adding more water if needed. Finally, sprinkle some chopped peanuts on top for that extra crunch!
5. Assemble the Spring Rolls:
To make the spring rolls, fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable but not too soft. Lay the softened wrapper flat on a clean surface. Lay 2 shrimp halves side by side near the bottom third of the wrapper. Then, add a small handful of vermicelli, shredded lettuce, cabbage, carrots, and fresh herbs on top of the shrimp. Now, fold the sides of the wrapper over the filling and roll tightly from the bottom up to secure everything inside.
6. Repeat!
Keep repeating the rolling process until all your spring rolls are made! It can be a fun way to get creative and even get the kids involved.
7. Serve and Enjoy:
Arrange your beautiful spring rolls on a plate and serve them with the peanut sauce in a small bowl for dipping. Enjoy the fresh, vibrant flavors!
Bon appétit! Enjoy your Shrimp Spring Rolls with that rich and tangy Peanut Sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just ensure to thaw them completely before use. You can thaw shrimp overnight in the fridge or place them in a sealed plastic bag submerged in cold water for a quicker method.
What’s a Good Substitute for Rice Paper Wrappers?
If you can’t find rice paper wrappers, you can use lettuce leaves as a fresh and low-carb alternative! Butter lettuce or Romaine works well. Just keep in mind that they will be softer and easier to tear compared to rice paper.
How Do I Store Leftover Spring Rolls?
To store any leftover spring rolls, wrap them tightly in plastic wrap or place them in an airtight container. They can be kept in the fridge for up to 2 days, but the rice paper may become a bit soft. Make sure to keep them away from direct moisture.
Can I Make the Peanut Sauce Ahead of Time?
Definitely! You can prepare the peanut sauce a day in advance and store it in the fridge in an airtight container. Just give it a good stir and add a bit of warm water if it thickens before serving.