Shrimp Spring Rolls Recipe
These shrimp spring rolls are fresh, not fried, and loaded with julienned vegetables, cilantro, rice noodles, and parboiled shrimp all wrapped in soft rice paper. I serve them cold with a homemade peanut dipping sauce and the best part they are ready in less than 40 minutes.
Ingredients
- 15 sheets of round rice paper
- 1 1/2 pound of cooked and cooled 16/20 shrimp
- 1 seeded julienne cucumber
- 1 peeled julienne carrot
- 1 seeded and julienne red bell pepper
- ½ finely shredded head of red cabbage
- 3 julienne green onions
- 1 cup of cilantro leaves
- 2 cups of cooked and cooled rice stick noodles mixed with 1 teaspoon of sambal
- 1 recipe for peanut sauce
Instructions
- Add 1 sheet of rice paper to warm water (110° to 120°) in a pan and submerge until soft and pliable.
- Place the rice paper down on a clean surface.
- Place a few shrimp, some cucumber, carrot, pepper, cabbage, green onions, cilantro leaves, and rice noodles to the center of the rice paper leaving about 1 inch to the left and the right of these ingredients.
- Fold the leftover to the right as far as you can and likewise the right to the left. From there, roll up until tight.
- Repeat until all ingredients have been used.
- Serve with the peanut sauce or store them covered in dampened paper towels.
Notes
The biggest challenge with spring rolls is working with rice paper. It goes from stiff to sticky in seconds, so having all your fillings prepped and within arm's reach before you start is the single most important step.
One sheet at a time: I never soak more than one sheet of rice paper at once. If two sheets stick together, they are almost impossible to separate without tearing.
Warm water, not hot: Water that is too hot will make the rice paper fall apart. I aim for 110 to 120 degrees, which is just warm to the touch.
Keep it tight: A loose roll will fall apart when someone picks it up. I tuck the fillings in as tightly as I can when folding the sides and rolling from the bottom.
Damp paper towels: After rolling, I lay the finished spring rolls on a tray covered in damp paper towels and cover them again with another damp towel. This keeps the rice paper from drying out and cracking.
Get creative with fillings: I have also used mango, avocado, bean sprouts, and basil in these rolls. The recipe is very forgiving and can be customized to whatever you have on hand.
Make-Ahead: I can make these up to several hours ahead of time. I place the finished rolls in a pan, cover them with a damp paper towel, and then wrap the pan tightly in plastic wrap.
How to Store: If I keep all the ingredients separate and the rolls unassembled, the prepped fillings will last 5 to 7 days in the refrigerator. Pre-rolled spring rolls keep in the refrigerator, covered in a damp paper towel and wrapped in plastic, for 3 to 4 days. These do not freeze well.
Nutrition
Calories: 186kcalCarbohydrates: 41gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 178mgPotassium: 162mgFiber: 2gSugar: 2gVitamin A: 1353IUVitamin C: 28mgCalcium: 34mgIron: 1mg