Shrimp Spring Rolls

5 from 1 vote

Fresh Shrimp Spring Rolls Recipe - easy to make, healthy and delicious. Bright and colorful, flavorful and crunchy, these spring rolls are raw, made with rice paper wrappers, shrimp, veggies, rice noodles and served with tasty homemade peanut sauce.

Prep Time15

Cook Time3

Course: Appetizer

Cuisine: American, Asian, Thai, Vietnamese

Keyword: acai bowl, fresh shrimp spring rolls recipe, shrimp spring rolls

Servings:

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

US Customary - Metric

Instructions

Peanut sauce:

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

Shrimp spring rolls:

Bring a pot of water to a boil. Add noodles and cook according to the directions on the package, until al dente.
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.
Place a lint free kitchen towel next to the pan.
Arrange all prepared fillings, so they are next to the pan.
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.
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.
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.
Repeat with the remaining wrappers.
Store in the fridge for up to 2 days.
Serve with peanut sauce.

Video

Nutrition