Description
Fresh Spring Rolls are a vibrant and healthy Vietnamese appetizer featuring tender shrimp, crisp vegetables, fresh herbs, and vermicelli noodles wrapped in delicate rice paper. Served with flavorful Vietnamese and peanut dipping sauces, these spring rolls are perfect for a light appetizer or refreshing snack.
Ingredients
Scale
Spring Rolls
- 1 lb large shrimp, peeled and deveined
- 3 oz vermicelli rice noodles
- 1/2 butter lettuce
- 2 carrots, julienned
- 1/2 English cucumber, julienned
- 1 cup fresh cilantro sprigs
- 15 rice paper sheets
- 1/3 cup water
Vietnamese Dipping Sauce
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 tablespoons lime juice
- 2 teaspoons rice wine vinegar
- 2 teaspoons chili garlic sauce
- 1 garlic clove, minced
- 2 teaspoons sesame oil
- 1 tablespoon shredded carrot
Peanut Dipping Sauce
- 1 cup sesame ginger dressing
- 2 tablespoons peanut butter
Instructions
- Cook the Shrimp: Boil shrimp until just cooked through, about 2-3 minutes, then immediately cool them in ice water to stop cooking. Once cooled, slice each shrimp in half lengthwise to prepare for rolling.
- Prepare Noodles: Cook vermicelli rice noodles according to package instructions until tender. Rinse noodles under cold water to cool and prevent sticking, then drain thoroughly.
- Prep Vegetables and Herbs: Julienne the carrots and English cucumber, wash and separate butter lettuce leaves, and pick fresh cilantro sprigs for assembly.
- Soften Rice Paper: Dip one rice paper sheet at a time in warm water for about 10-15 seconds to soften. Lay it flat on a clean surface ready for filling.
- Assemble Rolls: On one side of the softened wrapper, layer a piece of butter lettuce, a small amount of cooked noodles, julienned carrots, cucumber, and cilantro sprigs.
- Add Shrimp: Place the shrimp halves cut-side up on the opposite edge of the rice paper.
- Roll Tightly: Fold the sides of the rice paper inward over the filling, then roll the paper tightly from the shrimp end to encase all ingredients securely.
- Make Vietnamese Dipping Sauce: In a bowl, mix fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, minced garlic, sesame oil, and shredded carrot until well combined.
- Prepare Peanut Dipping Sauce: Combine sesame ginger dressing and peanut butter in a small jar or bowl and shake or whisk until the sauce is smooth and creamy.
Notes
- Soften rice paper sheets one at a time to prevent them from sticking together or tearing.
- Use ice water to cool the shrimp quickly and retain a firm texture.
- For easier rolling, don’t overfill the rice papers; keep fillings moderate.
- Customize dipping sauces by adjusting the chili garlic sauce for desired spice level.
- Serve spring rolls immediately or cover with a damp towel to keep rice paper soft until serving.
