Spring rolls bring a lightness and freshness that can make any meal feel special. Shrimp spring rolls, in particular, bring a delightful balance of textures and flavors. They offer an exciting way to enjoy shrimp and are perfect for parties, a light lunch, or even a fun appetizer for dinner. As you prepare to try your hand at making these delicious bites, you will discover that they are not only delicious but also healthy.
Why We Love This Shrimp Spring Rolls Recipe
What’s not to love about shrimp spring rolls? They are vibrant, colorful, and packed with fresh ingredients. You can customize each roll to suit your taste, making them versatile enough for any occasion. The combination of crunchy vegetables, succulent shrimp, and aromatic herbs enveloped in soft rice paper creates a textural masterpiece. Additionally, the peanut dipping sauce adds a creamy and slightly spicy kick that elevates the overall experience. Once you try these spring rolls, you will likely make them a staple in your kitchen.
Ingredients About Shrimp Spring Rolls
To create your very own shrimp spring rolls, gather the following ingredients to ensure a delightful and tasty experience:
- Rice paper wrappers: 12–15
- Romaine lettuce: 1 head, with leaves separated and the largest leaves cut in half
- Uncooked vermicelli noodles: 4 oz
- Cooked shrimp: 1 lb (shells and tails removed)
- Cucumber: 1/2, chopped into matchsticks
- Large carrot: 1, chopped into matchsticks
- Avocado: 1, sliced (optional)
- Fresh herbs: basil or mint
- Peanut butter: 1/4 cup
- Coconut milk: 1-2 Tablespoons
- Garlic: 1 clove, chopped
- Fresh ginger: 2 teaspoons, chopped
- Rice vinegar: 2 Tablespoons
- Low-sodium tamari or soy sauce: 2 Tablespoons
- Maple syrup: 2 Tablespoons
- Sambal oelek: 1-2 teaspoons
How to Make Shrimp Spring Rolls Directions
Making shrimp spring rolls might seem a little challenging at first, but it’s easier than you think! Here’s how to craft these fresh and tasty rolls:
Cook the noodles: Begin by cooking the vermicelli noodles according to the package instructions. Once cooked, drain them and rinse with cold water. This step is crucial as it prevents the noodles from sticking together. Set them aside for later use.
Prepare the dipping sauce: In a blender, combine the peanut butter, coconut milk, chopped garlic, chopped ginger, rice vinegar, tamari or soy sauce, maple syrup, and sambal oelek. Blend these ingredients until they form a smooth sauce. You can start by adding just one tablespoon of coconut milk; you can adjust the creaminess and consistency of the sauce by adding more if needed.
Soften the rice paper: In a medium-sized saucepan, warm water until it’s hot but not boiling. Pour the warm water into a bowl that’s large enough to dip the rice paper wrappers. Carefully dip each rice paper wrapper into the warm water for 15-20 seconds, allowing them to soften. Avoid over-soaking, as this can make them too fragile.
Assemble the spring rolls: Once softened, place a rice paper wrapper on a clean plate. On the far left edge of the wrapper, lay down a leaf of romaine lettuce. Next, layer on some of the cooked shrimp, a portion of the chopped carrots, cucumbers, a handful of noodles, and perhaps a slice of avocado if you’re using it. Don’t forget to add some fresh herbs for that delicious aroma and flavor.
Roll it up: Starting from the left, roll the wrapper tightly over the filling, folding the top and bottom sides towards the center halfway through the roll to ensure nothing spills out. Keep rolling until the spring roll is completely wrapped.
Repeat: Continue this process for each wrapper until you’ve made a delightful batch of shrimp spring rolls!
How to Serve Shrimp Spring Rolls
Once you have crafted your shrimp spring rolls, it’s time to serve them! Arrange them neatly on a serving platter. You can slice each roll in half for easier handling or leave them whole for a more dramatic presentation. Serve your shrimp spring rolls with the creamy peanut dipping sauce on the side. This sauce not only complements the spring rolls but also provides an extra layer of flavor. Accompany the rolls with additional fresh herbs for garnish, giving your dish a fresh, vibrant look.
Expert Tips: Shrimp Spring Rolls
To ensure your shrimp spring rolls turn out perfectly, consider these expert tips:
Preparation is key: Prepare all your ingredients before you start assembling the spring rolls. This makes the rolling process smooth and efficient.
Don’t overfill: It can be tempting to add a lot of ingredients, but remember that too much filling can make the rolls tear when you try to wrap them. Keep the filling modest to ensure each roll turns out beautifully.
Keep them fresh: If you’re making several rolls ahead of time, be sure to cover them with a damp cloth to prevent them from drying out. You can also store them in an airtight container for a bit longer.
Experiment with fillings: Customize your rolls by adding different proteins or fillings. The base ingredients like shrimp, noodles, and veggies can easily be swapped for what you have on hand.
How to Store Shrimp Spring Rolls
If you find yourself with leftover shrimp spring rolls, you’ll want to store them correctly to maintain freshness. Place the spring rolls in an airtight container lined with a damp paper towel. This will help keep them moist. It’s best to eat them within a few days for optimal taste and texture. However, if you’re attempting to store the peanut dipping sauce separately, it can last longer in the refrigerator in a sealed jar. Enjoy your delicious creation within three days to savor its freshness!
Variation of Shrimp Spring Rolls
Feeling creative? There are many ways to alter your shrimp spring rolls to suit your taste or dietary preferences. Here are some variations to consider:
Vegetable-only rolls: If you prefer a vegetarian option, skip the shrimp altogether and fill your rolls with vibrant, crunchy vegetables like bell peppers, zucchini, and more.
Tofu spring rolls: Substitute shrimp with crispy tofu for a plant-based protein option that packs flavor and nutrition.
Spicy twist: If you seek some heat, try adding sliced jalapeños or drizzling extra sambal oelek into the rolls. This addition can bring a new element of flavor to your dish.
Asian-inspired flavors: Instead of the standard peanut sauce, try a soy-ginger dipping sauce or a sesame-ginger vinaigrette for a different twist.
FAQ: Shrimp Spring Rolls
What are shrimp spring rolls made of?
Shrimp spring rolls typically consist of rice paper wrappers filled with shrimp, vegetables (like lettuce, carrots, and cucumber), herbs, and sometimes vermicelli noodles. They are usually served with a peanut dipping sauce.
Are shrimp spring rolls healthy?
Yes! Shrimp spring rolls are a healthy option as they are packed with fresh vegetables, lean protein from the shrimp, and are low in calories when compared to fried options. They are also gluten-free if you use gluten-free ingredients.
Can I make shrimp spring rolls ahead of time?
Absolutely! You can prepare shrimp spring rolls a few hours in advance. Just be sure to cover them with a damp cloth to keep the wrappers from drying out.
What sauce goes best with shrimp spring rolls?
A peanut dipping sauce is a classic choice. However, you can also try a sweet chili sauce, soy sauce, or a spicy sesame-garlic sauce to fit your taste.
Shrimp Spring Rolls
Equipment
- Medium Saucepan
- Blender
- Large plate
Ingredients
- 12-15 pieces rice paper wrappers
- 1 head romaine lettuce leaves separated, largest leaves cut in half
- 4 oz uncooked vermicelli noodles
- 1 lb cooked shrimp shells and tails removed
- 1/2 cucumber chopped into matchsticks
- 1 large carrot chopped into matchsticks
- 1 medium avocado sliced (optional)
- 1/4 cup peanut butter
- 1-2 Tbsp coconut milk
- 1 clove garlic chopped
- 2 tsp fresh ginger chopped
- 2 Tbsp rice vinegar
- 2 Tbsp low-sodium tamari or soy sauce
- 2 Tbsp maple syrup
- 1-2 tsp sambal oelek
Instructions
- Cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- In a blender, combine peanut butter, coconut milk, garlic, ginger, rice vinegar, tamari or soy sauce, maple syrup, and sambal oelek. Blend until smooth.
- In a medium saucepan, warm water until hot (but not boiling). Pour into a bowl large enough for dipping rice paper wrappers.
- Dip each rice paper wrapper into the warm water for 15-20 seconds until softened, then place on a clean plate.
- On the far left edge of the wrapper, layer a leaf of romaine lettuce, shrimp, carrots, cucumber, noodles, and fresh herbs.
- Roll tightly from the left, folding over the top and bottom sides halfway through to secure the filling, and continue rolling until fully wrapped.
- Repeat with remaining wrappers and filling ingredients.
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