Shrimp Spring Rolls

Fresh Shrimp Spring Rolls Recipe – easy to make, healthy and delicious.

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INGREDIENTS

SPRING ROLLS: – ▢2 oz rice Vermicelli noodles, cooked according to the directions on the package – ▢8-10 sheets rice paper, 8 inches in diameter – ▢24-30 baby shrimp, cooked, peeled, deveined, 3 shrimp per roll – ▢1 cup or more torn butter lettuce, green part only, if using romaine – ▢1 tsp sesame or vegetable oil, optional, for the noodles – ▢1 large red pepper, cut into thin stripes – ▢1 large carrot, cut into thin stripes – ▢1 small cucumber, cut into thin stripes (Julienned) – ▢1 cup thinly shaved red cabbage – ▢Fresh cilantro leaves, to taste – ▢Fresh mint leaves, optional, some people find the taste overpowering – ▢2 green onions, chopped (optional, most recipes do not call for green onions) PEANUT SAUCE: – ▢1/2 cup creamy peanut butter – ▢2 tbsp soy sauce – ▢2 tbsp rice vinegar – ▢1 tbsp maple syrup or agave nectar – ▢1/4 tsp garlic powder – ▢1/4 tsp grated fresh ginger, optional – ▢1/4 tsp or more hot sauce like Sriracha – ▢1/4 cup water, to thin the sauce

Step 1

To make the peanut sauce, in a small bowl combine the peanut butter, rice vinegar, hot sauce, sweetener, soy sauce, garlic. Stir to combine. Add the water, while whisking to thin the sauce.

Step 2

You can add chopped peanuts and red pepper flakes to on top of the sauce.

Step 3

Bring a pot of water to a boil. Add noodles and cook according to the directions on the package, until al dente.

Step 4

Drain, rinse under cold water, transfer to a bowl and drizzle with some sesame oil. Fill a shallow cake pan (9-10 inches in diameter) with cold water.

Step 5

Place a lint free kitchen towel next to the pan. Arrange all prepared fillings, so they are next to the pan.

Step 6

Place 1 rice paper at a time in the pan with water. Let it sit for 20-30 seconds, until the sheet is soft and pliable. Place the sheet onto the towel.

Step 7

Leave at least 1 inch around the edges, cover the lower 1/3 of the rice paper sheet with lettuce (2 pieces), carrots, cucumbers, cabbage, peppers, cilantro, mint and green onions.

Step 8

Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern. Lay 3 small shrimp along the crease and keep rolling into a tight roll.

Step 9

Repeat with the remaining wrappers. Store in the fridge for up to 2 days. Serve with peanut sauce.

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