Description
Delicious and fresh Spring Rolls with Shrimp, packed with crisp vegetables, tender rice noodles, and juicy shrimp, served with a creamy peanut dipping sauce. These light and healthy rolls offer a perfect combination of flavors and textures that make a great appetizer or light meal.
Ingredients
Spring Rolls
- 6 ounces thin rice noodles
- 20 shrimp (peeled and deveined)
- 10 round rice paper wrappers
- 2 cups chopped lettuce
- 1 cup julienned carrots
- 1 cup shredded red cabbage
- 1 cup julienned cucumber
- ½ cup fresh cilantro leaves
Peanut Dipping Sauce
- ½ cup smooth peanut butter
- ⅓ cup gluten-free soy sauce
- ⅓ cup rice vinegar
- ¼ cup chopped peanuts
- Water (to thin the sauce, optional)
Instructions
- Make the Peanut Dipping Sauce: In a medium bowl, whisk together the peanut butter, gluten-free soy sauce, rice vinegar, and chopped peanuts until smooth. If desired, add a little water to achieve a thinner consistency. Transfer the sauce to a small serving bowl and garnish with extra chopped peanuts. Set aside.
- Prepare the Noodles: Bring 3 quarts of water to a boil in a medium pot. Add the thin rice noodles and simmer for 4 to 6 minutes until they are tender but still firm to the bite. Drain the noodles, rinse under cold water to stop the cooking, and chill them in the refrigerator until ready to use.
- Cook the Shrimp: Using the same pot, bring the water back to a boil. Add the peeled and deveined shrimp and cook for 1 to 1½ minutes, or until they turn pink and opaque. Drain the shrimp and allow them to cool.
- Soften the Rice Paper Wrappers: Fill a large shallow bowl or pie dish with cool water. Dip one rice paper wrapper into the water for 15 to 20 seconds until it is slightly softened but still firm enough to handle. It will continue softening during rolling.
- Assemble the Spring Rolls: Lay the softened rice paper wrapper flat on a clean surface. On the bottom third of the wrapper, arrange a layer of chopped lettuce, julienned carrots, shredded red cabbage, cucumber strips, a small handful of chilled noodles, 2 cooked shrimp, and a few cilantro leaves. Fold in the sides of the wrapper and then roll tightly from the bottom up, similar to rolling a burrito. Repeat this process with the remaining wrappers and fillings.
- Serve: Serve the spring rolls fresh with the creamy peanut dipping sauce on the side for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Ensure not to soak the rice paper wrappers for too long to prevent them from tearing during rolling.
- For a spicier dipping sauce variation, add a splash of sriracha or chili paste to the peanut sauce.
- The shrimp can be substituted with cooked chicken, tofu, or more vegetables for a vegetarian option.
- Prepare the components ahead of time and assemble the spring rolls just before serving to maintain freshness.
- Rice noodles should be rinsed thoroughly after cooking to prevent clumping.
