Shrimp Spring Rolls with Peanut Dipping Sauce Recipe
These Shrimp Spring Rolls are fresh, light, and perfect for a healthy appetizer or lunch. Featuring tender cooked shrimp, crisp vegetables, and vermicelli noodles wrapped in delicate rice paper, they are served with a flavorful peanut dipping sauce made with coconut milk, garlic, ginger, and a touch of sweetness and spice. Easy to prepare and customizable with fresh herbs and avocado, these spring rolls bring vibrant taste and texture to your table in just 35 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Spring Rolls
- 12–15 rice paper wrappers
- 1 head romaine lettuce (leaves separated and largest leaves cut in half)
- 4 oz uncooked vermicelli noodles (cooked according to package instructions)
- 1 lb cooked shrimp (shells and tails removed, whole or sliced in half)
- ½ cucumber, chopped into matchsticks
- 1 large carrot, chopped into matchsticks
- 1 avocado, sliced (optional)
- Fresh basil or mint leaves
Peanut Dipping Sauce
- ¼ cup peanut butter
- 1-2 tablespoons regular or light coconut milk
- 1 clove garlic, chopped
- 2 teaspoons fresh ginger, chopped
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium tamari (or soy sauce or coconut aminos)
- 2 tablespoons maple syrup
- 1-2 teaspoons sambal oelek (adjust to taste)
Instructions
- Cook noodles: Prepare the vermicelli noodles by following the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and set aside.
- Make sauce: Combine the peanut butter, coconut milk (starting with 1 tablespoon and adding more as needed), garlic, ginger, rice vinegar, tamari, maple syrup, and sambal oelek in a blender. Blend until smooth and creamy, adjusting the coconut milk to achieve your desired consistency.
- Dip rice papers: Warm water in a saucepan on the stovetop until it is warm but not boiling. Pour the warm water into a shallow dish or pie pan large enough to hold the rice paper wrappers. Dip each wrapper into the water for about 15-20 seconds until it softens slightly but is not overly floppy to prevent tearing.
- Fill: Lay the softened rice paper on a flat surface. Place a romaine lettuce leaf on the left edge, then add 3-4 pieces of shrimp, some vermicelli noodles, carrot and cucumber matchsticks on top of the lettuce. Add a slice of avocado if using, and fresh basil or mint leaves for flavor.
- Roll: Begin rolling the wrapper from left to right, folding in the top and bottom edges halfway through the rolling process, similar to wrapping an envelope, to secure the filling inside.
- Serve: Repeat the steps for each rice paper wrapper. Serve all the prepared shrimp spring rolls with the prepared peanut dipping sauce for a refreshing and tasty dish.
Notes
- Do not soak the rice paper wrappers for too long as they may tear easily when rolling.
- Feel free to substitute shrimp with tofu or chicken for variation.
- Adjust the spice level of the sauce by adding more or less sambal oelek.
- Make sure to rinse noodles in cold water to prevent them from sticking together.
- The dipping sauce can be stored in the refrigerator for up to 3 days.
