These shrimp spring rolls are fresh, crunchy, and packed with flavor! Wrapped in rice paper, they are filled with shrimp, veggies, and herbs, making them a light and tasty treat.
And the peanut sauce? It’s creamy and slightly sweet, perfect for dipping. I could practically drink it! These spring rolls are great as an appetizer or a fun snack for sharing with friends.
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making spring rolls. If you can’t find them, try using lettuce leaves as a wrap for a low-carb option. Just remember that it may not have the same texture!
Shrimp: Cooked shrimp is key here, but feel free to substitute chicken, tofu, or even cooked crab if you prefer. Just ensure these alternatives are pre-cooked before wrapping.
Vegetables: Butter lettuce or romaine works well for the crunch. You can mix things up with other veggies like bell peppers or zucchini. For a spicy kick, add jalapeños!
Cilantro and Mint: While these herbs add freshness, you can swap them with basil or parsley if you’re not a fan. Experimenting with flavors can be fun!
Peanut Butter: Creamy peanut butter enhances the sauce; you can use almond butter or sunflower seed butter for a nut-free option. Adjust the sweetness with honey or maple syrup to taste.
How Can I Get the Rice Paper Wrappers Just Right?
Softening rice paper wrappers can be a tricky task. Following these steps can help you achieve the right texture with ease:
- Use warm water, not hot, to dip the wrappers. This prevents them from becoming too flimsy.
- Dip each wrapper for about 10-15 seconds, keeping an eye on the texture. It should become pliable but still hold its shape.
- Lay the wrapper on a clean, flat surface, as it can be sticky when wet.
- Practice makes perfect! If one tears, don’t worry; simply grab another and keep going.
With patience and a gentle touch, you’ll roll them up perfectly every time.
How to Make Shrimp Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 12 rice paper wrappers
- 24 cooked shrimp, peeled and deveined (about 2 per roll)
- 1 cup lettuce leaves (butter lettuce or romaine works well)
- 1 cup purple cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber, julienned or diced
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup cooked rice vermicelli noodles (optional)
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha or chili garlic sauce (optional, for heat)
- 1/3 cup warm water (adjust for desired consistency)
- 1 tablespoon lime juice (optional)
- 1 tablespoon brown sugar or honey
- Crushed peanuts for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare. You’ll spend some time prepping all the fresh ingredients, making the peanut sauce, and assembling the spring rolls. It’s a fun and rewarding process that results in a delicious appetizer or light meal!
Step-by-Step Instructions:
1. Preparing the Filling Ingredients:
Start by cooking the rice vermicelli noodles according to the package instructions, if you’re using them. Once done, cool them down with cold water. Next, peel and devein the shrimp if needed. Then wash and dry the lettuce, mint, and cilantro. Prepare the purple cabbage by slicing it thinly, julienne the carrots, and dice the cucumber. All the ingredients should be ready to go!
2. Making the Peanut Sauce:
In a medium bowl, combine the creamy peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha (if using), lime juice (if using), and brown sugar. Whisk everything together, adding warm water gradually until you reach a smooth, dippable consistency. Taste and adjust flavors as desired. Don’t forget to sprinkle some crushed peanuts on top for an extra crunch before serving!
3. Softening the Rice Paper Wrappers:
To soften the rice paper wrappers, fill a large shallow dish or pan with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds. You want it to be soft but still slightly firm to touch. Gently lay it flat on a clean board or plate after removing it from the water.
4. Assembling the Spring Rolls:
Now, it’s time to assemble! Place 2 shrimp halves (or whole shrimp depending on their size) on the bottom third of the softened wrapper, with the shrimp side facing down so they’re visible. On top of the shrimp, layer a couple of lettuce leaves, a small handful of the noodles (if using), cabbage, shredded carrots, cucumber, and a few mint and cilantro leaves.
5. Rolling Tightly:
To roll the spring rolls, fold the bottom edge of the rice paper over the filling first. Then fold in the sides, and carefully roll the wrapper upward, sealing it tightly but gently to avoid tearing it. Repeat this step for the remaining wrappers and ingredients until all spring rolls are made!
6. Serve:
Arrange your beautiful spring rolls on a platter and serve them with the peanut sauce on the side for dipping. Add some crushed peanuts on top of the sauce for decoration and crunch. Enjoy your fresh, crunchy Shrimp Spring Rolls with a creamy, flavorful peanut dipping sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking. The best way to thaw is to leave them in the refrigerator overnight or place the sealed bag of shrimp in a bowl of cold water for about 30 minutes.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. Keep in mind they may lose some crispness, so enjoying them fresh is best! You can also separate layers with parchment paper to prevent sticking.
What Can I Substitute for Rice Noodles?
If you prefer not to use rice vermicelli noodles, you can easily omit them or replace them with other thin noodles like soba or glass noodles. Alternatively, you can add more veggies for extra crunch and flavor!
Can I Make the Peanut Sauce Ahead of Time?
Absolutely! You can prepare the peanut sauce in advance and store it in the refrigerator for up to a week. Just give it a good stir and adjust consistency with a little warm water if it thickens in the fridge.
