These shrimp spring rolls are fresh and crunchy, filled with tasty shrimp and veggies, all wrapped up tight. The peanut sauce is creamy and adds a yummy twist!
Rolling these spring rolls is just fun! I always end up tasting the filling before they hit the plate. 🤭 They make a great snack or light meal that feels special!
Key Ingredients & Substitutions
Shrimp: Large cooked shrimp is perfect for spring rolls. If you’re looking for a vegetarian option, try using tofu or marinated jackfruit for a similar texture.
Rice Paper Wrappers: These are essential for holding the ingredients together. If you can’t find them, you could use lettuce leaves as a substitute, though it will have a different texture.
Rice Vermicelli Noodles: These noodles add bulk to the rolls. You can swap them for other noodles like glass noodles or even cooked quinoa if you prefer a gluten-free option.
Fresh Herbs: Mint, cilantro, and Thai basil enhance the flavor. If you can’t get Thai basil, regular basil or even a bit of parsley can work, but the taste will differ a bit.
Peanut Butter: Creamy peanut butter is best for a smooth sauce. For those who are nut-free, sunflower butter can serve as an alternative, though it will change the flavor slightly.
How Do You Make Sure Your Spring Rolls Don’t Fall Apart?
Keeping your spring rolls intact is key for a neat presentation. Here are some tips:
- Soak the rice paper just until it’s pliable—about 10-15 seconds. If it’s too soft, it’ll tear easily.
- When assembling, don’t overfill! Use just the right amount of each ingredient to keep the roll tight.
- Fold gently but firmly. Tuck in sides, then roll upward tightly to secure everything inside.
Also, if you encounter any tears, don’t panic! You can place a second wrapper over the top to patch it up. Enjoy making and sharing these fresh rolls!
How to Make Shrimp Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 large cooked shrimp, halved lengthwise
- 8 rice paper wrappers (8-9 inch diameter)
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded lettuce or butter lettuce leaves
- 1/2 cup shredded purple cabbage
- 1/2 cup julienned carrots
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves (optional)
- 1 small cucumber, julienned
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar or honey
- 1-2 teaspoons sriracha or chili garlic sauce (optional for heat)
- 1/4 cup warm water (more as needed for consistency)
- 1 teaspoon grated fresh ginger (optional)
- 1 garlic clove, minced (optional)
- Chopped peanuts for garnish
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare. You’ll need around 15 minutes for prep and cooking the ingredients and another 15 minutes for assembling the spring rolls. Plus, they’re a fun dish to make with family or friends!
Step-by-Step Instructions:
1. Prepare the Rice Vermicelli:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they’re cooked, drain them and rinse under cold water to stop the cooking process. Set them aside for later use in your spring rolls.
2. Prepare the Peanut Sauce:
In a bowl, whisk together the creamy peanut butter, hoisin sauce, soy sauce, lime juice, and brown sugar or honey. If you like a bit of heat, add in sriracha or chili garlic sauce. Gradually add warm water while stirring until the sauce is smooth and has a dippable consistency. Taste your sauce and adjust any seasoning as needed. Set it aside, and sprinkle some chopped peanuts on top for garnish before serving.
3. Prepare the Rice Paper Wrappers:
Take a large shallow dish or plate and fill it with warm water. Submerge one rice paper wrapper in the water for about 10-15 seconds. It should soften but still be slightly firm. Once ready, carefully take it out and lay it flat on a clean work surface.
4. Assemble the Spring Rolls:
On the bottom third of the rice paper wrapper, start by laying down a few lettuce leaves. Add a small handful of the cooked rice noodles on top. Then, layer some shredded cabbage, carrots, cucumber, and a few mint, cilantro, and basil leaves. Place 3-4 shrimp halves on top, shrimp side down, so they’re clearly visible in the roll. Now, fold the sides of the wrapper inward and tightly roll it up from the bottom, securing all the tasty ingredients inside. Repeat this process with the remaining wrappers and fillings.
5. Serve:
Once you’ve made all your rolls, feel free to cut each one in half diagonally if you’d like. Arrange your beautiful shrimp spring rolls on a platter and serve them with the peanut sauce on the side for dipping.
Enjoy these fresh, vibrant shrimp spring rolls with their creamy, flavorful peanut dipping sauce!
Can I Use Different Proteins in This Recipe?
Absolutely! While shrimp is delicious, you can substitute it with cooked chicken, tofu, or even grilled vegetables for a vegetarian version. Just ensure whatever you use is cooked through and cut into manageable pieces for easy rolling.
How Do I Keep My Rice Paper Wrappers From Sticking Together?
To prevent sticking, make sure to separate the wrappers after you soak them by laying them flat on a damp surface or a clean kitchen towel. You can also lightly dust them with a bit of cornstarch before stacking them.
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. If you anticipate having leftovers, consider storing the peanut sauce separately to keep the rolls fresh and crisp.
Can I Make the Peanut Sauce in Advance?
Yes, you can prepare the peanut sauce a day ahead! Just keep it in an airtight container in the refrigerator. If it thickens, add a bit of warm water and stir well before serving to return it to a smooth consistency.