These homemade shrimp spring rolls with peanut sauce are so refreshing! Full of fresh veggies and dipped in a flavorful peanut sauce. They make a wonderful appetizer or snack!
A couple weekends ago, my husband and I went to a Vietnamese pho restaurant. We love experiencing different cultures and a way we do that is by trying their food. We especially love “small” family-owned restaurants. Supporting small businesses is the way to go.
We saw shrimp spring rolls on the menu and order them as our appetizer. Now, I had made spring rolls before but never with shrimp and never with the vermicelli noodles they had in theirs. They were so delicious, refreshing, and light. It was a great way to start out a meal. The pho was good too in case you are interested in trying it.
So, it is safe to say that this lovely Vietnamese restaurant experience is what inspired this post.
FAQs
Are spring rolls healthy?
Spring rolls are very healthy and good for you! They contain fresh raw veggies which means they are high in fiber. Spring rolls also contain a good lean source of protein. The spring roll wrappers are also good for you as they do not contain much of anything.
What pairs well with spring rolls?
Many things go well with spring rolls as they are light and versatile! A few ideas are fried rice, noodles, dumplings, orange chicken, and tofu.
What is the spring roll wrapper made of?
Spring rolls wrappers are made of rice flour and water that is formed into a paste and then pressed into mats made of bamboo. Once pressed into the bamboo mats, it is dried, which then forms the spring roll wrapper. Each wrapper is about 30 calories.
Ingredients
Rice paper rolls
Vermicelli noodles (angel hair)
Shrimp – peeled, deveined, and cooked.
Cucumber – sliced into thin strips
Lettuce – a softer lettuce is best. For example, butter or red leaf lettuce.
Avocado – not traditionally found in spring rolls, but I love the creaminess avocado adds.
Shredded Carrots
Parsley
Peanut butter
Hot sauce
Soy sauce
Warm Water
Tools You Will Need
Cutting Board
Sharp Knife
Shallow Bowl
Medium Sized Pot
How to Make Shrimp Spring Rolls Step-by-Step
Step 1: Prep the Shrimp
Start by bringing a large pot of water to a boil that has a pinch of salt in it. While waiting for that to boil, fill a bowl with ice and cold water. Once water is boiled, add in the shrimp and cook until the shrimp is bright pink and cooked thorough. This will take about 2 minutes. Once shrimp is cooked, remove from the water with a slotted spoon and transfer to the bowl filled with ice. Then, remove the shells from the shrimp. Your shrimp is now ready!
Step 2: Prep the Noodles
Cook the vermicelli rice noodles according to the back of the packaging. Once prepared, pour into a strainer and run cold water over them for a minute or so. Keep in strainer as you prepare the rest of the ingredients.
Step 3: Prep the Veggies
Get the veggies ready for the spring rolls by slicing the cucumber into short, thin strips, shredding the carrots, slicing the avocado, and peeling away a few leaves of lettuce from the head but removing the very end of the leaves.
Step 4: Peanut Sauce
Making the peanut sauce is so simple. To a small bowl, add peanut butter, soy sauce, and hot sauce and mix until thoroughly combined. Add in some crushed peanuts if you desire a crunch here and there! Set sauce aside.
Step 5: Assemble
Now it is time to assemble the spring rolls. Grab a shallow bowl and add very warm water to it. Taking a spring roll wrapper, dunk it in the water until it has all been coated and keep it in there until just starting to soften, then transfer to a plate or cutting board. Layer on one side of the wrapper lettuce, then a bit of noodles, then cucumber, carrots and avocado. On the opposite side, lay down three shrimp in a row. Taking the wrapper that is on the end of the veggies, roll it over the vegetables, tuck in the sides, then roll that over the shrimp to finish the rolling process. Repeat that until all spring rolls are made!
Enjoy by dipping in the peanut sauce!
Shrimp Spring Rolls with Homemade Peanut Sauce
These homemade shrimp spring rolls are packed with fresh veggies, a light noodle, herbs, and shrimp. A refreshing and light combination of ingredients! The homemade peanut sauce is creamy, slightly salty and also has a slight kick.
Ingredients
For the Spring Rolls
- 24 count shrimp (about 1 lb)
- 2 ounces vermicelli rice noodles (about 3/4 cup)
- 8 round rice paper sheets
- 1 cup cucumber, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 avocado, thinly sliced
- 1/2 cup parsley sprigs
- 8 butter lettuce leaves
For the Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce of choice
- splash of water
Instructions
- Prepare the Shrimp - Start by bringing a large pot of water to a boil that has a pinch of salt in it. While waiting for that to boil, fill a bowl with ice and cold water. Once water is boiled, add in the shrimp and cook until the shrimp is bright pink and cooked thorough. This will take about 2 minutes. Once shrimp is cooked, remove from the water with a slotted spoon and transfer to the bowl filled with ice. Then, remove the shells from the shrimp. Your shrimp is now ready!
- Prepare the Noodles - cook the rice noodles according to package. Once fully cooked pour into a strainer and run with cold water for a minute or so. Leave in strainer while you prepare the other ingredients.
- Prepare the Veggies - Get the veggies ready for the spring rolls by slicing the cucumber into short, thin strips, shredding the carrots, slicing the avocado, and peeling away a few leaves of lettuce from the head but removing the very end of the leaves to get rid of the really crunchy part.
- Make the Peanut Sauce - Making the peanut sauce is so simple. To a small bowl, add peanut butter, soy sauce, hot sauce and a small splash of water. Mix until thoroughly combined. Add in some crushed peanuts if you desire a crunch here and there! Set sauce aside.
- Assemble - Now it is time to assemble the spring rolls. Grab a shallow bowl and add very warm water to it. Taking a spring roll wrapper, dunk it in the water until it has all been coated and keep it in there until just starting to soften, then transfer to a plate or cutting board. Layer on one side of the wrapper lettuce, then a bit of noodles, then cucumber, carrots and avocado. On the opposite side, lay down three shrimp in a row. Taking the wrapper that is on the end of the veggies, roll it over the vegetables, tuck in the sides, then roll that over the shrimp to finish the rolling process. Repeat that until all spring rolls are made! *See pictures above
- Enjoy by dipping in the peanut sauce!
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