These shrimp spring rolls are crisp and fresh, packed with tasty shrimp and colorful veggies. They’re perfect for a light snack or a fun appetizer!
Who can resist dipping those rolls in creamy peanut sauce? I always end up making extra sauce because it’s just that good! Give it a try—you won’t regret it! 😄
I love how easy these spring rolls are to make. Just wrap, roll, and dip! Perfect for impressing friends or enjoying on a cozy night in.
Key Ingredients & Substitutions
Shrimp: Large cooked shrimp add protein and flavor. If you can’t find them, cooked chicken or tofu are good alternatives. You can also use raw shrimp, just remember to cook them thoroughly!
Rice paper wrappers: Essential for the spring rolls, they give that unique texture. If unavailable, you might consider using lettuce leaves as a low-carb option.
Herbs: Fresh herbs like mint, cilantro, and basil are crucial for flavor. You can swap them with parsley or omit if you’re not a fan of strong flavors.
Peanut butter: Creamy peanut butter adds richness. If allergic, try almond or sunflower seed butter, though the flavor will vary. For a healthier twist, use natural peanut butter without added sugars.
Cucumber and carrot: These add freshness and crunch. Zucchini or bell peppers can be substituted for varied textures. Grated vegetables also work if you want smaller pieces.
How Can I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky. Here’s how to get it right and keep them intact:
- Soak the rice paper wrapper briefly—around 10-15 seconds. It should be pliable but not overly soft. It will continue to soften as you work.
- Don’t overfill! Less is more. Try to keep ingredients toward the middle third of the wrapper for easier rolling.
- Fold over the end closest to you first, then fold in the sides before rolling tightly. You want to tuck ingredients in as you roll to maintain shape.
- Keep the rice paper damp to prevent it from drying out between rolls. If it gets sticky, lightly wet your hands.
With these tips, your spring rolls will not only stay together but also look beautiful on the plate!
How to Make Shrimp Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 large cooked shrimp, peeled and deveined
- 8 rice paper wrappers (8-inch diameter)
- 1 cup fresh green leaf lettuce, torn into pieces
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 cup cooked rice vermicelli noodles, drained
- 1 medium cucumber, julienned
- 1 large carrot, julienned
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1-2 teaspoons honey or sugar (optional, to taste)
- 2-3 tablespoons warm water (adjust for desired sauce consistency)
- Crushed peanuts for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need around 10 minutes to prepare the ingredients and make the peanut sauce, and about 20 minutes to assemble the spring rolls. Once everything is prepped, it’s a quick and enjoyable process!
Step-by-Step Instructions:
1. Prepare the Shrimp:
If your shrimp are not cooked, start by boiling or steaming them. Cook for about 2-3 minutes until they turn pink and opaque. Then, drain them and set them aside to cool.
2. Cook the Vermicelli Noodles:
Next, cook the rice vermicelli noodles according to the package instructions. Once cooked, drain them and rinse with cold water to stop them from sticking together.
3. Prepare the Dipping Sauce:
In a mixing bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, and grated ginger. If you prefer a little sweetness, add honey or sugar. Gradually add warm water while whisking until the sauce is smooth and pourable. Adjust the flavors as necessary and garnish with crushed peanuts.
4. Prepare the Rice Paper Wrappers:
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, just until it softens but is still slightly firm to the touch (it will become more pliable as you work).
5. Assemble the Spring Rolls:
Place the softened rice paper on a clean, damp kitchen towel or cutting board. In the middle third of the wrapper, lay down a few pieces of lettuce, a handful of vermicelli noodles, followed by mint, cilantro, basil, cucumber, and carrot.
6. Add the Shrimp:
Now, place 3 shrimp in a row on top of the fillings, pressing them slightly to adhere to the other ingredients.
7. Roll the Wrapper:
To roll the spring roll, fold the bottom edge over the fillings, then fold in the sides, and roll tightly towards the top edge until well sealed.
8. Repeat:
Continue with the remaining wrappers and fillings until you’ve made all your spring rolls.
9. Serve:
Arrange the finished spring rolls on a plate and serve them with a bowl of peanut dipping sauce. Garnish the sauce with more crushed peanuts if desired.
Enjoy these fresh, light shrimp spring rolls with the rich and creamy peanut sauce!
Can I Use Different Proteins in This Recipe?
Absolutely! You can swap the shrimp for cooked chicken, tofu, or even tempeh for a vegetarian option. Just make sure any protein you choose is cooked thoroughly before adding it to the spring rolls.
How Do I Store Leftover Spring Rolls?
To keep them fresh, store leftover spring rolls in an airtight container in the fridge for up to 2 days. To prevent them from sticking together, you can separate layers with parchment paper or a damp paper towel.
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce in advance! Just store it in an airtight container in the fridge for up to a week. The sauce may thicken, so stir in a bit of warm water when ready to use to achieve your desired consistency.
Can I Make These Spring Rolls Vegan?
Definitely! Simply replace the shrimp with your choice of vegetables or tofu, and ensure that the hoisin sauce and soy sauce are vegan-friendly, as some brands may contain animal products.
