Fresh Spring Rolls With Shrimp And Peanut Sauce

Two rice paper rolls on a dinner plate with peanut dipping sauce.

5 from 20 votes

Fresh Spring Rolls With Shrimp And Peanut Sauce

These Fresh Spring Rolls With Shrimp And Peanut Sauce are full of fresh vegetables, vermicelli noodles, and tender shrimp. Serve as an appetizer with peanut dipping sauce or as a light meal.

Prep Time20

Cook Time5

Assembly time15

Total Time40

Course: Appetizer, Main Course, Snack

Cuisine: Asian

Servings: rolls

Calories: 244kcal

Author: Jeri Walker

Ingredients

For Spring Rolls

1 package spring roll wrappers found in the Asian section in the grocery store
1 package rice vermicelli noodles found in the Asian section in the grocery store
2 medium carrots julienned or shredded
1 cup spinach
1 large English cucumber thinly sliced or shredded
1 pound shrimp cooked, deveined, tail removed
1 large avocado thinly sliced

For Peanut Dipping Sauce

½ cup Hoisin sauce
¼ cup peanut butter
¼ cup water
1 tablespoon rice vinegar
1 tablespoon chopped peanuts for garnish optional

Instructions

Cook vermicelli rice noodles in boiling water for 5 minutes, according to package instructions. Drain and rinse with cold water.
Cook shrimp in boiling water for just a few minutes until it turns pink in color. Drain well.
Gather all filling ingredients together (vegetables, cooked shrimp, vermicelli rice noodles) and place them in your work area. Add 1-inch of water to a large dish, pan, or pie plate.
Place a rice wrapper in the water to soak for about 10 seconds. It should still be pretty firm but be pliable. Place it on a damp lint-free dishtowel or damp paper towel or plate.
Add the ingredients in the middle of the rice paper roll. I like to add 3 or 4 shrimp first, then spinach, avocado, carrot, and a pinch of rice noodles. Leave the sides open about 2 inches on each side for wrapping up.
Pick up one side of the rice paper and fold it over the top. Pick up the opposite side of the rice paper and pull it snugly over the top. Don't pull too tight, or the rice paper will tear. Pick up the bottom of the rice paper roll (the end closest to you) and pull it snugly over the toppings. Pick up the end at the top and pull it snugly over the toppings, sealing everything inside the spring roll. Repeat with the remaining ingredients.
Whisk together the Hoisin sauce, peanut butter, water, and rice vinegar in a small bowl to make the peanut sauce. Garnish with chopped peanuts.
Serve spring rolls immediately with peanut sauce.

Video

Notes

When cooking the shrimp, boil it for just a few minutes until it turns pink.
Have everything in your workspace set up and ready to go.
Don't let the rice paper wrapper sit in the water too long or it will tear.
When adding the filling, don't overfill it, or you won't be able to wrap your spring roll properly.
If your fingers start sticking to the rice paper while rolling, dip your fingers in some water.

Spring rolls are best served fresh, but if you want to make them ahead of time, you can wrap each one individually in plastic wrap and place it in the fridge until ready to use. The sooner you eat them, the better, as the rice paper will start to dry out and get tough and rubbery.

Nutrition