Shrimp Spring Rolls with Peanut Dipping Sauce Recipe
These fresh and vibrant Shrimp Spring Rolls are packed with crunchy vegetables, tender shrimp, and rice noodles, wrapped in delicate rice paper. Served with a creamy and tangy peanut dipping sauce, they make a light and refreshing appetizer or snack that’s perfect for sharing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 spring rolls 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Scale
Peanut Dipping Sauce
- ½ cup hoisin sauce
- ¼ cup peanut butter
- ¼ cup water (plus extra to adjust consistency)
- 1 tablespoon rice vinegar (Marukan Seasoned Gourmet)
- 1 tablespoon chopped peanuts (plus extra for sprinkling)
Shrimp Rolls
- 6 ounces thin rice noodles (Thai Kitchen Thin)
- 10 jumbo shrimp (16–20 count)
- 10 round rice paper wrappers (Three Ladies Brand)
- 10 Boston lettuce leaves (thick stem ends removed, cut in half)
- 1 cup shredded carrots
- 1 cup thinly shredded red cabbage
- 1 cup bean sprouts
- 20 mint leaves
- ½ cup lightly packed cilantro leaves
Instructions
- Make the Peanut Dipping Sauce: In a medium bowl, whisk together hoisin sauce, peanut butter, water, rice vinegar, and chopped peanuts until smooth. Add more water if you prefer a thinner consistency. Transfer the sauce to a serving bowl and sprinkle extra chopped peanuts on top.
- Cook the Rice Noodles: Bring 3 quarts of water to a boil in a medium pot. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Drain in a colander, rinse with cold water, and refrigerate until ready to use. Do not discard the cooking water.
- Cook the Shrimp: Return the reserved water to a boil, add the shrimp, and cook for 1 to 1½ minutes until pink and opaque. Immediately remove shrimp from boiling water, drain, and cool in the refrigerator.
- Prepare the Shrimp: Once cooled, remove any shells if still attached. Cut each shrimp lengthwise in half to create two pieces and set aside.
- Soften the Rice Paper: Fill a large bowl or pie dish with cool water large enough to hold one rice paper sheet. Set a damp dish towel on a cutting board. Dip one rice paper into the water for 15 to 20 seconds, remove, shake off excess water, and lay flat on the damp towel. The rice paper may seem stiff initially but will become pliable as you assemble the roll.
- Assemble the Rolls: Lay one piece of lettuce over the bottom third of the rice paper. On top of the lettuce, place 2 to 3 tablespoons of rice noodles, 1 tablespoon shredded carrots, 1 tablespoon shredded cabbage, and some bean sprouts.
- Fold the Rice Paper: Roll up the rice paper halfway to form a cylinder, then fold the sides inwards in an envelope style.
- Add Shrimp and Herbs: Lay 2 shrimp halves, cut side down, along the crease. Add a few cilantro and mint leaves next to the shrimp.
- Finish Rolling: Continue rolling the paper tightly into a cylinder to seal the spring roll.
- Repeat and Serve: Repeat these steps with the remaining wrappers and ingredients. Store the finished rolls with the seam side down. Serve immediately with the peanut dipping sauce.
Notes
- Rice paper wrappers become more pliable as you work with them but avoid over-soaking to prevent tearing.
- You can substitute jumbo shrimp with medium shrimp if preferred, adjusting cooking time accordingly.
- Feel free to add or substitute vegetables like cucumber or bell peppers for added crunch and flavor.
- For gluten-free options, ensure the hoisin sauce is gluten free as some brands contain wheat.
- These spring rolls are best served fresh but can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours.
- If the peanut sauce is too thick, add additional water a teaspoon at a time until desired consistency is reached.
Keywords: shrimp spring rolls, Vietnamese spring rolls, fresh spring rolls, peanut dipping sauce, healthy appetizers, rice paper rolls
