Spring Rolls with Shrimp
Spring Rolls with Shrimp are my go-to when I want a fresh, healthy appetizer that's easy to make and looks impressive. Crisp crunchy vegetables, tender shrimp, chewy rice paper, and soft noodles come together in each bite, and the peanut sauce adds a rich, creamy, savory finish. I make these for parties, potlucks, casual gatherings, and Asian-themed meals because they're shareable finger foods that are healthier than fried appetizers. They stay fresh in the fridge for about 1 day wrapped in damp paper towels, or you can freeze the fillings for up to 2 months.
Ingredients
For the Spring Rolls:
- 6 ounces thin rice noodles
- 20 shrimp peeled and deveined
- 10 round rice paper wrappers
- 2 cups chopped lettuce
- 1 cup julienned carrots
- 1 cup shredded red cabbage
- 1 cup julienned cucumber
- ½ cup fresh cilantro leaves
For the Peanut Dipping Sauce:
- ½ cup smooth peanut butter
- ⅓ cup gluten-free soy sauce
- ⅓ cup rice vinegar
- ¼ cup chopped peanuts
- Water to thin the sauce (optional)
Instructions
Make the Peanut Dipping Sauce:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, and chopped peanuts until smooth. Add a little water if you prefer a thinner consistency.½ cup smooth peanut butter, ⅓ cup gluten-free soy sauce, ⅓ cup rice vinegar, ¼ cup chopped peanuts, Water
- Transfer to a small bowl and garnish with extra chopped peanuts. Set aside.
Prepare the Noodles and Shrimp:
- Bring 3 quarts of water to a boil in a medium pot. Add the rice noodles and simmer for 4–6 minutes until tender but still firm. Drain, rinse with cold water, and chill in the fridge.6 ounces thin rice noodles
- Reuse the same water and bring it back to a boil. Add shrimp and cook for 1–1½ minutes, or until pink and opaque. Drain and let cool.20 shrimp
Assemble the Spring Rolls:
- Fill a large shallow bowl or pie dish with cool water. Dip one rice paper wrapper into the water for 15–20 seconds until slightly softened (it will continue softening as you roll).10 round rice paper wrappers
- Lay the wrapper on a clean surface. On the bottom third, layer lettuce, carrots, cabbage, cucumber, a small handful of noodles, 2 shrimp, and a few cilantro leaves.2 cups chopped lettuce, 1 cup julienned carrots, 1 cup shredded red cabbage, 1 cup julienned cucumber, ½ cup fresh cilantro leaves
- Fold in the sides and roll tightly like a burrito. Repeat with remaining wrappers and fillings.
- Serve spring rolls fresh with the peanut dipping sauce on the side.
Notes
- Don't oversoak the rice paper: Dip it in warm water for just 15 to 20 seconds, then let it finish softening on the counter. If you soak it too long, it'll tear when you try to roll it.
- Use quality ingredients: Spring rolls taste best with warm water to soften the rice paper, crisp fresh vegetables, aromatic herbs like cilantro with stems included, green leaf lettuce, and chilled vermicelli noodles.
- Customize with extra add-ins: You can add fresh herbs such as fresh mint leaves, Thai basil, julienned bell peppers, bean sprouts, sliced avocado, thinly sliced green onions, or squeeze lime juice into the dipping sauce for more flavor.
- Keep a damp towel nearby: Wipe your hands and work surface between rolls to prevent sticking and make the rolling process smoother.
- Roll them tightly: Pull gently as you roll to keep the filling compact; loose rolls fall apart when you bite into them, making dipping messy.
- Flash-freeze for meal prep: If you want to freeze assembled spring rolls, place them on a parchment-lined baking sheet without touching each other, then freeze for 2 hours. Afterward, transfer them to a freezer bag to prevent them from sticking together.
Nutrition
Calories: 207kcalCarbohydrates: 22gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 34mgSodium: 637mgPotassium: 291mgFiber: 2gSugar: 3gVitamin A: 2376IUVitamin C: 7mgCalcium: 48mgIron: 2mg
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