Fresh Spring Rolls with Shrimp
Fresh, crisp, and brightly flavored, these fresh spring rolls are a Vietnamese-style delight filled with poached shrimp, vermicelli noodles, butter lettuce, and colorful vegetables, perfect for any gathering.
Ingredients
For the Spring Rolls
- 1 lb large shrimp, peeled, deveined (tails optional)
- 3 oz vermicelli rice noodles
- 1/2 head butter lettuce (about 15 leaves)
- 2 carrots, peeled and julienned (+ 1 tbsp shredded carrot for sauce garnish)
- 1/2 cup English cucumber, julienned (or 3 small cucumbers)
- 1 cup cilantro sprigs
- 15 sheets round rice paper (8.5” diameter)
For the Vietnamese Dipping Sauce
- 1/3 cup filtered water
- 1/4 cup fish sauce (Three Crabs recommended)
- 1/4 cup granulated sugar (adjust to taste)
- 2 Tbsp fresh lime juice (about 1 lime)
- 2 tsp rice wine vinegar
- 2 tsp chili garlic sauce (or more to taste)
- 1 large clove garlic, grated or finely minced (or 2 small)
- 2 tsp sesame oil
- 1 Tbsp shredded carrot (for garnish)
For the Peanut Dipping Sauce
- 2 Tbsp peanut butter (smooth or chunky)
- 1 cup sesame ginger dressing (e.g., Newman’s Own)
- 1–3 Tbsp warm water (for thinning)
- 1–2 tsp chili garlic sauce (optional for heat)
Instructions
Preparation
- Julienne carrots and cucumber, pick cilantro sprigs, separate butter lettuce leaves, and set rice paper on a clean plate.
- Bring a pot of water to a gentle boil, add shrimp, cook for 2–3 minutes until opaque and curled. Drain and plunge into ice water to stop cooking.
- Pat dry and slice shrimp in half lengthwise for presentation if desired.
- Place vermicelli in a bowl and cover with very hot water. Soak for 3–5 minutes until tender, then drain and rinse under cold water.
- Toss lightly with a teaspoon of sesame oil to prevent sticking.
Assembly
- Prepare a shallow dish of warm water for rice papers, a damp towel, and have your fillings within reach.
- Dip rice paper in warm water for 5–8 seconds until pliable, then lay on damp towel.
- Place 1 lettuce leaf on the lower third of rice paper, add vermicelli, carrot, cucumber, cilantro, and shrimp.
- Fold the sides in and roll tightly from the bottom to seal. Repeat until all rolls are made.
Dipping Sauces
- For the Vietnamese dipping sauce: In a bowl combine water and fish sauce, add sugar, stir until dissolved. Adjust sweetness, then mix in lime juice, rice wine vinegar, chili sauce, garlic, and sesame oil.
- For the peanut sauce: Combine peanut butter and sesame ginger dressing, whisk, thin with warm water to desired consistency. Adjust flavor with lime or chili sauce.
Notes
Assembled rolls are best eaten the same day; store in an airtight container layered with damp paper towels. Prepped shrimp and veggies can last 2-3 days in fridge. Sauces can be refrigerated for 5-7 days.