Description
These Shrimp Rice Paper Spring Rolls are fresh, light, and packed with vibrant vegetables, tender shrimp, and delicate vermicelli noodles, all wrapped in soft rice paper. Served with a creamy, tangy peanut sauce that balances sweetness, saltiness, and a hint of spice, they make a perfect appetizer or light meal ready in just 40 minutes.
Ingredients
Spring Rolls
- 1/2 lb precooked shrimp
- 8 rice paper sheets
- 3 oz vermicelli rice noodles
- 1 cup butter lettuce (about 4-5 lettuce leaves)
- 2 large carrots, peeled and julienned (or about 1 cup shredded carrots)
- 1/2 of a large cucumber, julienned
- 1 cup thinly sliced red bell pepper or red cabbage
- Additional fillings (optional): cilantro, mint, green onions, jalapeño, mango, avocado
Peanut Sauce
- 1/3 cup natural peanut butter
- 2 tablespoons soy sauce (or coconut aminos or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Juice from one lime
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon honey or maple syrup
- 1/4-1/2 teaspoon Sriracha or red pepper flakes
- 2 tablespoons water
Instructions
- Cook Noodles: Bring a medium-sized pot of water to a boil over medium-high heat. Cook the vermicelli rice noodles according to package directions until al dente. Drain, rinse under cold water to stop cooking, and place in a large bowl or back into the cooled pot. Toss with 1-2 teaspoons of sesame oil and salt to taste to prevent sticking and add flavor.
- Prepare Shrimp: If using precooked shrimp, remove any tails as needed. If using raw shrimp, cook them until pink and opaque. Set aside to cool if cooked fresh.
- Prepare Vegetables: Peel and julienne the carrots and cucumber, slice the red bell pepper or red cabbage thinly, and wash the butter lettuce leaves. Chop any optional fillings like cilantro, mint, green onions, jalapeño, mango, or avocado into thin strips for easy rolling.
- Make Peanut Sauce: In a medium bowl, combine the natural peanut butter, soy sauce (or alternative), rice vinegar, sesame oil, lime juice, minced garlic and ginger, honey or maple syrup, Sriracha or red pepper flakes, and water. Stir thoroughly until smooth and creamy. Adjust water for desired consistency. Set aside.
- Soften Rice Paper: Fill a shallow pan or pie dish with cool or warm water. Dampen a lint-free tea towel and place it on a flat working surface to prevent sticking. Submerge one rice paper sheet into the water for about 15 seconds until pliable. Lay the softened wrapper onto the damp tea towel.
- Assemble Rolls: Arrange a small amount of butter lettuce, noodles, shrimp, and vegetables down the center of the rice paper, leaving about 1 inch on each side for rolling. Fold the bottom edge up over the filling, then fold in the sides towards the center. Roll tightly upwards to enclose the fillings completely.
- Serve: Serve the spring rolls immediately with the prepared peanut dipping sauce on the side. Enjoy fresh for best texture and flavor.
Notes
- For gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Adjust spice level in peanut sauce by varying the amount of Sriracha or red pepper flakes.
- Rice paper can dry out quickly; cover assembled rolls with a damp cloth if not serving immediately.
- Add fresh herbs like cilantro or mint for extra brightness.
- Optional fillings like mango or avocado add a sweet or creamy contrast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
