Spring rolls with shrimp and vegetables! So fresh and easy. Prepare a snack, appetizer or light meal. Serve with peanut sauce for dipping!
Whenever I have friends over for dinner, I like to make a batch of Vietnamese-style spring rolls to serve as an appetizer.
I often buy cooked shrimp for spring rolls because I don’t feel like cooking the shrimp and waiting for them to cool. Pre-cooked shrimp make prep quick and easy.
I also use fresh veggies in my spring rolls instead of the traditional pickled veggies. I think the peanut dipping sauce you serve with it has enough flavor!
Many spring roll recipes add thin vermicelli rice noodles to the roll, but I often leave them out in favor of more veggies.
If you’re making these for a light lunch instead of an appetizer, you can add pasta to make the buns more substantial. (Cook according to package directions and add as you roll with the veggies.)
Confused how to roll the spring rolls? Check out our video below!
Video: How to make spring rolls
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How to make shrimp spring rolls
Prawn spring rolls with peanut sauce
If you buy raw shrimp, be sure to cook them before making this recipe.
For tastier rolls, try drizzle some of the prepared peanut sauce or store-bought sweet chili sauce over the ingredients before rolling the spring rolls.
If you’re serving these spring rolls to someone with a nut allergy, a sweet chili sauce is a good alternative to the peanut sauce.
These spring rolls are best consumed the same day they are made. Once you chill the spring rolls, the rice paper wrapper will harden.
ingredients
For the spring rolls:
- 13 to 15 big (10 inch) Rice paper packaging
- 2 big carrotspeeled and cut into matchsticks
- 2 Middle Red peppercored and cut into 1/4-inch strips
- 2 Persian cucumbers, cut into matchsticks (or use 1/2 English cucumber)
- Fresh basil leaves
- Fresh mint leaves
- 1 pound (450G) 31/40 count boiled shrimp
- Sweet chili sauceoptional for extra flavor
For the peanut sauce:
- 1/2 Cup creamy unsalted peanut butter
- 2 tablespoon low sodium Tamari or soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon honey (Sugar or maple syrup works too)
- Juice from 1/2 lime (about 1 to 1 1/2 tablespoons)
- 5 tablespoon filtered water
- 1/4 teaspoon Salt
method
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Prepare your workplace:
Fill a wide, shallow bowl, like a pasta bowl, with lukewarm water. Lightly dampen the surface of a cutting board. This will prevent the rice paper from sticking to the board.
Prepare all your ingredients and arrange them in bowls near where you work. Spread a serving platter with a very light layer of sesame or neutral flavored oil and place near your work surface; The oil prevents the finished rolls from sticking to the plate.
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Soak the rice paper wrapper:
Dip one of the rice paper wrappers in the water and swirl it around until the entire surface is evenly wet (about 20 to 40 seconds). It should feel soft and malleable. If the rice paper rips or tears, you have softened it for too long; discard and start over with a fresh pack.
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Arrange the vegetables and shrimp on the wrapper:
Place the soaked rice paper on the wet board. Arrange some carrots, cucumber, peppers, and a few basil and mint leaves in a line about 1 inch from the bottom of the wrapper. Lay 3 pieces of shrimp about 1 1/2 inches above the vegetables.
If you like, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor.
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Wrap the spring rolls:
Fold the bottom of the rice paper wrapper over the vegetables. Keep rolling towards the shrimp.
Once you get the shrimp, stop and fold the left and right sides of the casing toward the center. Keep rolling until you reach the top and form a roll.
Arrange the finished spring roll on the plate. Repeat for the remaining spring rolls.
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Make the Peanut Dipping Sauce:
Mix together peanut butter, tamari, rice vinegar, honey, lime juice, water and salt. Taste and adjust the spices to your liking. Pour into a small bowl and arrange on the plate with the spring rolls.
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Serve spring rolls:
These buns taste best when served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.
| nutritional information (per serving) | |
|---|---|
| 301 | calories |
| 9g | Fat |
| 36g | carbohydrates |
| 19g | protein |
