Shrimp Spring Rolls

These Shrimp Spring Rolls (also know as summer rolls or fresh rolls) consist of chilled cooked shrimp, tender thin rice noodles, crunchy veggies and fresh herbs wrapped in tender rice paper. Served alongside 2 dipping sauces - peanut hoisin and a spicy sweet and sour sauce.

Recipe Yields 6 to 8 rolls.

Course Mains & Entrees

Cuisine Vietnamese

Keyword healthy recipe, seafood, shrimp, spring rolls

Prep Time 1

Total Time 1

Servings servings

Calories 399

Author Laurie McNamara

Equipment

Ingredients

FOR THE FRESH SPRING ROLLS:

1 pound cooked shrimp 16/20 in size
4 leaves romaine lettuce cut in half
1/4 head purple cabbage thinly sliced
3 ounces maifun rice sticks or vermicelli rice noodles
2 persian cucumbers sliced into thin sticks
1 medium carrot halved and sliced into thin sticks
16 fresh mint leaves
24 fresh cilantro leaves
8 green onions dark parts only

FOR THE PEANUT SAUCE:

4 tablespoons PB2
3 tablespoons water
2 tablespoons hoisin sauce
1 tablespoon sambal oelek
2 teaspoons garlic paste typically found in the refrigerated produce section
2 teaspoons ginger paste typically found in the refrigerated produce section
hot water to reach desired consistency

FOR THE SPICY SWEET AND SOUR SAUCE:

1/2 cup water
1/4 cup unseasoned rice vinegar
3 tablespoons sugar
2 teaspoons low-sodium soy sauce
2 teaspoons sambal oelek
1 teaspoon garlic paste typically found in the refrigerated produce section
2 teaspoons cornstarch mixed with 1 tablespoon water

US Customary - Metric

Instructions

MAKE THE SAUCES:

PEANUT SAUCE: In a bowl measure and add PB2 (or PBfit) and 3 tablespoons of water and mix to combine. Then add in the hoisin sauce, sambal oelek, garlic paste and ginger paste. Stir to combine before adding in about 2 to 3 tablespoons hot water or as needed to thin it out to a desired consistency.
SPICY SWEET AND SOUR SAUCE: In a sauce pan, measure and add rice vinegar, water, sugar, garlic paste, soy sauce and sambal oelek. Heat over medium and bring to a bubble. Quickly whisk together 2 teaspoons cornstarch with 1 tablespoon water and pour into the bubbling sauce. Turn off the heat and stir until thickened slightly – this should happen quickly. Remove off of the heat and let cool.

MAKE THE SPRING ROLLS:

PREP THE SHRIMP: When I make spring rolls, I use tail on, peeled and deveined, cooked shrimp. I pull off the tails, check and clean them if needed (I always inspect my shrimp - I don't trust anyone to clean shrimp well), then I pat dry and slice in half so they are thinner. Cover and keep refrigerated until ready to roll.
PREP THE VEGGIES: Thinly slice the purple cabbage (I use a mandolin), thinly slice the carrot and cucumber into sticks, trim off the dark green parts of 8 green onions, and remove the cilantro and mint leaves from the stems.
SOAK THE MAIFUN: Place the thin rice noodles in a bowl. Pour enough boiling water overtop to cover. I have an electric kettle I use, but bringing a pot of water to boil works just as well. Soak according to the package directions, for me its about 8 minutes.
Drain the noodles into a colander and rinse well with cold water.
BUILD THE SHRIMP ROLLS: Add cool water to a shallow bowl. Dip both sides of the rice paper/wraps in the cool water for a total of 6 to 8 seconds. You will notice, not a whole lot happens right away, but it will soften on your board as you build the rolls.
On the side of the wrapper that’s closest to you, add a piece of romaine lettuce and top with cabbage, noodles, carrots, cucumber, mint and cilantro.
Roll once and fold in the sides. Place 6 of the shrimp halves cut-side is facing up and then lay dow a piece of green onion next to the shrimp. Continue rolling. Repeat with remaining rolls.
Repeat with remaining rolls.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition