Fresh Shrimp Spring Rolls with Two Dipping Sauces
Fresh Shrimp Spring Rolls are light, colorful, and packed with crisp vegetables, tender shrimp, fresh herbs, and rice noodles, all wrapped in delicate rice paper. Paired with a creamy peanut sauce and a sweet chili dipping sauce, they’re just as perfect for a light lunch as they are for entertaining.
They may look like something you’d order at your favorite restaurant, but they’re surprisingly easy to make at home. After you’ve rolled the first one, you’ll be amazed at how quickly the rest come together.
Fresh, healthy, and absolutely delicious!
Spring rolls are much simpler than I thought they would be.ย It helps to have a bit of an assembly line set up once you’ve prepped all the ingredients.ย ย
Start by softening the noodles.ย Bring a pot of water to a boil and add the noodles.ย You can boil them or simply turn off the heat.ย Just soak them until soft.ย It only takes a few minutes.ย Drain and set aside.
Slice each shrimp in half.
Fill a shallow dish with warm water an add one spring roll wrapper to the warm water for 10 seconds.ย Then, place it on your work surface and arrange a 1/2 slice of butter lettuce at the bottom of the wrapper.ย Top it with noodles, shredded carrots and slivered cucumbers.ย Place some herbs above it and then add 3-4 halves of shrimp.
Starting at the edge closest to you with the lettuce leaf, start to roll the wrapper, tucking in the sides. Continue to roll until completed.ย Your first roll may not be perfect, but by the second or third you’ll be rolling them like a pro.ย Repeat with the remaining ingredients.
To make the peanut sauce, whisk together the brown sugar and hot water until the sugar is dissolved.ย Whisk in the peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce and ginger.ย ย
Add a little hot water if needed to thin it out.
To make the sweet chili sauce, stir together the granulated sugar and hot water until the sugar is dissolved and add the garlic, fish sauce, lime juice, chili garlic sauce and sesame oil.ย Stir until well combined.
Serve the spring rolls right away with both dipping sauces.
These spring rolls are best enjoyed the day they’re made, but they’re also great for meal prep. Just wrap each one individually to keep them fresh until you’re ready to eat.
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Fresh Shrimp Spring Rolls with Two Dipping Sauces
Makes: 16 spring rolls
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Ingredients
Spring Rolls:
- 6 ounces vermicelli rice noodles, broken in half
- 24 large cooked shrimp, peeled, deveined, and tails removed
- 16 rice paper spring roll wrappers (22 cm)
- 1 cup shredded carrots
- 8 butter lettuce leaves, cut in half
- 2 Persian cucumbers, cut into matchsticks
- 3 cups fresh herbs, such as cilantro, mint, basil, or a combination
Peanut Dipping Sauce:
- 2 tsp brown sugar
- 1/4 cup hot water, plus additional as needed
- 1/3 cup creamy peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp seasoned rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp chili garlic sauce (such as sambal oelek)
- 1/4 tsp ground ginger
- Salt, to taste
- 2 tbsp chopped peanuts, for garnish (optional)
Sweet Chili Dipping Sauce:
- 2 tbsp granulated sugar
- 1/4 cup hot water
- 1 garlic clove, finely grated (optional)
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp chili garlic sauce (such as sambal oelek)
- 1 tsp toasted sesame oil
Instructions
Bring a large pot of water to a boil. Cook the vermicelli noodles according to the package directions until tender. Drain, rinse under cold water, and set aside.
Slice each cooked shrimp in half lengthwise to create two thinner pieces.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 8 to 10 seconds, just until it becomes flexible. Place it on a lightly damp work surface.
Arrange half a lettuce leaf near the bottom of the wrapper. Add a small handful of noodles, shredded carrots, cucumber, and a mixture of fresh herbs. Place three shrimp halves, cut side up, just above the herbs.
Starting from the edge closest to you, roll the wrapper tightly over the filling. Fold in both sides once you reach the middle, then continue rolling until sealed. Repeat with the remaining ingredients.
To make the peanut sauce, whisk together the brown sugar and hot water until dissolved. Add the peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and ground ginger. Whisk until smooth, adding additional hot water a tablespoon at a time if needed to reach your desired consistency. Season with salt and garnish with chopped peanuts, if using.
To make the sweet chili sauce, stir together the sugar and hot water until dissolved. Add the garlic, fish sauce, lime juice, chili garlic sauce, and sesame oil. Mix until well combined.
Serve the spring rolls immediately with both dipping sauces.
Chef’s Notes:
- Wrap the finished spring rolls individually in plastic wrap if making ahead to prevent them from sticking together.
- Rice paper tears easily if soaked too long. It should be soft and flexible but still slightly firm when you begin rolling.
- Feel free to substitute cooked chicken, tofu, or additional vegetables for the shrimp.
- These are best enjoyed the day they’re made but will keep refrigerated for up to 2 days.
Recipe inspired from The Modern Proper
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