Shrimp Spring Rolls
Ingredients and Preparation
The main ingredients are rice paper wrappers, shrimp, and a variety of fresh vegetables and herbs. The vegetables typically used include lettuce, carrots, cucumber, and bean sprouts. The herbs commonly used are cilantro, mint, and Thai basil. Shrimp is often the protein of choice, but some variations also include pork, chicken, or tofu.
The preparation of shrimp spring rolls is relatively simple but requires some skill to roll them correctly. Soften the rice paper wrappers in warm water and then fill them with the desired ingredients. The key to a successful spring roll is to not overfill it to avoid the filling spilling out.
Spring rolls are a healthy option for those looking to indulge in a tasty meal without the guilt. The use of fresh vegetables and herbs provides a good dose of vitamins and antioxidants. Shrimp is a great source of protein, low in calories, making it a perfect choice for those watching their weight. The rice paper wrappers used in this dish are gluten-free, making it a suitable option for those with dietary restrictions.
Variations of Shrimp Spring Rolls
Vegetarian spring rolls use tofu or other meat substitutes instead of shrimp, and vegan options exclude any animal products altogether. Some variations also include a dipping sauce, such as peanut sauce or sweet chili sauce, adding an extra layer of flavor.
In conclusion, shrimp spring rolls are a delicious and healthy dish that has stood the test of time. With its origins in China and variations found throughout Asia and the rest of the world, it has become a beloved dish by many. So the next time you’re looking for a light and tasty meal, consider trying some this recipe and experience the burst of flavors in every bite.
Shrimp Spring Rolls
Ingredients
Spring Roll
- 1 cup rice vermicelli noodles
- 6 rice wrappers
- 1 hot house cucumber-julienned
- 1 carrot-julienned
- 1 1/2 cups red cabbage-sliced thin
- 1 head butter lettuce leafs
- 1 red bell pepper-sliced thin
- 1/4 cup fresh basil
- 1/4 cup cilantro
- 12 shrimp-peeled and deveined
- 1/4 cup mint
Peanut Dipping Sauce
- 2 tbsp housin sauce
- 1 tbsp peanut butter
- 1 tbsp water
- 1/2 tbsp lime juice
- 1/2 tbsp honey
- 1/2 tbsp soy sauce
- 1/2 tbsp sriracha
- hot water to thin if needed
Instructions
Spring Rolls
- Bring 2 pots of water to boil. One is for the shrimp and the other is for the vermicelli noodles.
- Cook the shrimp for 2 minutes. Remove the shrimp and put in an ice bath. Drain and place in fridge while preparing the remaining ingredients.
- Cook the vermicelli noodles for 8 minutes. Drain and place in a bowl. Set aside while prepping the remaining ingredients.
- Fill a shallow dish with water or use a spring roll wetter. I absolutely love mine. Take 1 wrapper and dip in the water for a few seconds. Shake off the excess water and place onto a clean dry flat surface.
- Towards the bottom third of the wrapper place some lettuce leaves, basil, cilantro, and mint. Layer the vermicelli noodles, cucumber, carrots, cabbage and bell pepper. Place the shrimp cut in half horizontally on the opposite 1/3 of the wrapper. Start rolling the wrapper like a burrito ending with the shrimp so you see the shrimp through the wrapper. Roll the wrapper as tightly as you can.
- See the video below for help rolling the wrapper.
Peanut Dipping Sauce
- Combine all the sauce ingredients in a small bowl. Add hot water to thin it. It can thicken when sitting so you might need to add water to loosen it.