Shrimp Spring Rolls
A fresh and vibrant dish featuring shrimp, crunchy vegetables, and a creamy peanut dipping sauce.
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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Notes
Store leftover spring rolls in an airtight container lined with a damp paper towel for freshness.