Crunchy Shrimp Spring Rolls
Crunchy and light, these Vietnamese spring rolls make for an amazing summer lunch, dinner, or snack.
Ingredients
Spring Rolls
- 1 lb precooked shrimp peeled and deveined
- 14 rice paper wrappers
- 1 cup shredded carrot
- 1 cup bean sprouts
- 4 oz rice vermicelli noodles
- 1/2 cup mint chopped
- 1 bunch cilantro chopped
Sauce
- ½ cup smooth peanut butter
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- ¼ cup water
- 1 tsp red pepper flakes
- 1 tsp toasted sesame seeds
Instructions
- After the precooked shrimp have been peeled and deveined, cut each in half, lengthwise, and set aside. Cook vermicelli noodles according to package instructions, drain, and set aside. Arrange remaining ingredients around your workstation. In a large pan, heat water on low-medium heat until warm but not boiling.
- To arrange the spring rolls, first dip a rice paper wrapper in the water and when it starts to soften, pull it out of the water and place on the counter or a plate. Place 3 half-shrimp in the middle of the wrapper (leaving about an inch on each side), followed by a little bit of each of the remaining spring roll ingredients.
- To fold the spring roll, first fold in the sides, then roll it like a burrito, and ensure that the edges stick together. Repeat this process for the remaining ingredients.
- In a bowl, combine the peanut butter, hoisin sauce, soy sauce, water, and red pepper flakes. Stir until well-mixed. You can add more water to thin or more peanut butter to thicken the sauce. Sprinkle over the sesame seeds and serve as a dipping sauce with the spring rolls.
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