Shrimp Spring Rolls
Bright, fresh, and impossibly light, these shrimp spring rolls are a celebration of texture and flavor, featuring tender shrimp, crisp vegetables, and a savory-sweet peanut dipping sauce.
Ingredients
For the Base
- 12 pieces rice paper wrappers Naturally gluten-free.
- 12 pieces large cooked shrimp, peeled, deveined, and sliced in half lengthwise If using raw shrimp, cook before assembly.
- 4 oz rice vermicelli noodles Can substitute with thin rice noodles of the same weight.
- 1 large carrot, julienned Cut into thin matchsticks.
- 1 small cucumber, julienned Cut into thin matchsticks.
- 1 medium red bell pepper, thinly sliced Adds sweetness and color.
- 1/2 cup fresh mint leaves For a fresh flavor.
- 1/2 cup fresh cilantro leaves Adds citrusy depth.
- 4 leaves romaine lettuce, cut into strips For a crunchy texture.
For Serving
- 1/2 cup peanut dipping sauce Pairs perfectly with the rolls.
Instructions
Preparation
- Prepare rice vermicelli noodles according to package instructions. Drain and set aside. Slice the shrimp, carrot, cucumber, and red bell pepper as described and lay them out for easy access.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds, then place it on a clean surface.
- Layer lettuce, a small handful of noodles, vegetables, herbs, and shrimp near the bottom third of the wrapper.
- Fold the sides over the filling and roll tightly from the bottom up, like a burrito.
- Repeat with remaining wrappers and fillings. Cover finished rolls with a damp towel to prevent drying out until ready to serve.
Notes
For best results, assemble rolls in an assembly-line style with all fillings set out in separate bowls. Use a damp towel to keep finished rolls moist. If rolls feel loose, re-wrap them tightly using a clean, damp wrapper.