Description
These vibrant and refreshing shrimp spring rolls are packed with tender shrimp, crisp vegetables, and fragrant herbs, all wrapped in delicate rice paper. Served with a creamy peanut dipping sauce, they make a healthy and delicious appetizer, light lunch, or snack that’s ready in minutes!
Ingredients
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8 rice paper wrappers (approximately 8.5-inch diameter)
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4 ounces cooked shrimp, peeled and deveined
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1 cup shredded lettuce
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1/2 cup shredded carrots
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1/2 cup thinly sliced cucumber
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1/4 cup fresh mint leaves, chopped
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1/4 cup fresh cilantro leaves, chopped
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1/4 cup fresh basil leaves, chopped
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(Optional) 1/2 cup cooked rice vermicelli noodles
Instructions
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1/4 cup peanut butter (smooth or chunky)
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2 tablespoons warm water
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon honey or maple syrup (adjust to taste)
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1 teaspoon sesame oil
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1/2 teaspoon sriracha or chili garlic sauce (optional, adjust to taste)
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1 tablespoon chopped peanuts (for garnish)
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Preparation Instructions:
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Prepare the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, warm water, soy sauce, rice vinegar, honey/maple syrup, sesame oil, and sriracha (if using) until smooth. Add more water, 1 teaspoon at a time, if needed to reach desired consistency. Set aside.
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Prepare the Ingredients: Arrange all spring roll ingredients on a clean work surface.
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Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 2-3 seconds until pliable. Be careful not to over-soak.
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Assemble the Spring Roll: Lay the softened rice paper wrapper on a clean, flat surface (such as a damp cutting board).
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Layer the Fillings: Arrange a small amount of lettuce in the center of the wrapper, followed by carrots, cucumber, shrimp, mint, cilantro, basil, and rice noodles (if using). Leave about 1-2 inches clear on each side.
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Roll the Spring Roll: Fold the sides of the wrapper inward over the fillings. Then, starting from the edge closest to you, tightly roll the wrapper away from you, like a burrito.
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Repeat: Repeat steps 3-6 with the remaining wrappers and ingredients.
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Serve: Serve the shrimp spring rolls immediately with the prepared peanut dipping sauce. Garnish with chopped peanuts, if desired.
Notes
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Variations: Add other vegetables such as bean sprouts, avocado slices, bell pepper strips, or shredded purple cabbage. You can also use other proteins like grilled chicken, tofu, or pork. For a spicier kick, add thinly sliced jalapeño to the filling.
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Preparation/Serving Tips: To prevent the rice paper wrappers from sticking together, work quickly and keep them covered with a slightly damp paper towel until ready to use. Spring rolls are best served immediately, but can be stored in an airtight container in the refrigerator for up to 24 hours. Place a damp paper towel between the rolls to prevent sticking.
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Allergies/Intolerances: This recipe can be made gluten-free by using tamari instead of soy sauce. Be sure to check all ingredient labels to ensure they are free from gluten. For peanut allergies, substitute the peanut butter in the dipping sauce with sunflower seed butter or tahini.
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Adjustments: Adjust the sweetness and spiciness of the peanut dipping sauce to your liking. Add more honey/maple syrup for a sweeter sauce, or more sriracha for a spicier sauce.
- Prep Time: PT20M
- Cook Time: PT0M
- Category: Appetizer, Lunch
- Method: Assembly only
- Cuisine: Vietnamese, Asian
Nutrition
- Serving Size: 1/8 of recipe (1 spring roll)
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: shrimp spring rolls, summer rolls, Vietnamese spring rolls, rice paper rolls, peanut dipping sauce, healthy recipe, appetizer, lunch, gluten-free, easy recipe, Asian cuisine, krispyrecipes