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Shrimp Spring Rolls with Peanut Sauce

Notes

  • Keep fillings light, as overstuffing makes the rolls difficult to seal.
  • Rice paper softens quickly. Dip briefly and let it finish relaxing on the work surface.
  • Arrange shrimp presentation-side down so they show cleanly through the wrapper.
  • If you include rice, prep ahead of time.
  • Adding a spicy element inside improves the balance.

INGREDIENTS

Spring Rolls

  • Shrimp, cooked and split lengthwise (6)
  • Vermicelli noodles, cooked (1 bundle)
    • Optional: Rice, cooked
  • Rice paper wrappers (4 sheets)
  • Carrot, julienned (1)
  • Cucumber, julienned (2 small)
  • Cabbage or Romaine, chopped
  • Cilantro, trimmed (½ bunch)

Peanut Dipping Sauce

  • Peanut butter (¼ cup)
  • Hoisin sauce (1 tbsp)
  • Soy sauce (to taste)
  • Mirin (to taste)
  • Sweet chili sauce (to taste)

DIRECTIONS

  1. Cook the Shrimp
    Cook shrimp in simmering water until pink and opaque, about 1 minute. Cook in batches to maintain water temperature. Transfer immediately to an ice bath to cool, then split lengthwise (easier with a very sharp knife).
  2. Cook the Noodles
    Briefly cook vermicelli noodles in hot water for about 30 seconds until tender. Drain and set aside.
  3. Prepare the Vegetables
    Wash and julienne carrot & cucumber. Tear lettuce & cilantro.
  4. Make the Peanut Sauce
    In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, mirin, and sweet chili sauce. Add water gradually until the sauce reaches your desired consistency.
  5. Soften the Rice Paper
    Fill a shallow dish with warm water. Dip one rice paper wrapper for about 20–30 seconds until pliable but not overly soft.
  6. Layer the Base
    Place the softened wrapper on a clean surface. Lay lettuce or rice, near the bottom edge, followed by vermicelli noodles, cucumber, carrot, and cilantro.
  7. Add Shrimp and Roll
    Place 3 halves of shrimp presentation-side down on top of the vegetables. Fold the bottom edge over the filling, tuck tightly, fold in the sides, and roll firmly until sealed.
  8. Serve
    Repeat with remaining ingredients. Serve immediately with the peanut dipping sauce on the side.

Credit: Ian Fujimoto

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