Shrimp Spring Rolls With Peanut Sauce
Brighten your table with Shrimp Spring Rolls, a light and healthy summer recipe featuring vibrant veggies, tender shrimp, and rice vermicelli wrapped in delicate rice paper. Paired with a creamy honey-peanut-lime dipping sauce, this Spring Rolls Recipe is perfect for picnics, Independence Day celebrations, or quick appetizers. Easy to customize and fun to make, these Fresh Spring Rolls Recipe delights are a crowd-pleasing addition to any warm-weather gathering.
Ingredients
For the Spring Rolls:
- 1 pack rice paper wrappers about 12 sheets
- 1 pack dried rice vermicelli about 2 oz
- 30 medium shrimp cleaned and deveined
- 2 ripe mangoes thinly sliced
- 1 large carrot julienned
- 1 large cucumber julienned
- 1 head lettuce red or green, leaves separated
- 1 bunch green onions thinly sliced
- 1 bunch fresh mint leaves
- 1 bunch fresh coriander cilantro
For the Peanut Sauce:
- 1 cup peanut butter smooth, natural preferred
- ½ cup water
- 5 tbsp honey
- 4 tbsp fresh lime juice
- 1 tbsp sesame oil
Instructions
- Prepare the Peanut Sauce: In a small saucepan over medium heat, combine 1 cup peanut butter, ½ cup water, 5 tbsp honey, 4 tbsp lime juice, and 1 tbsp sesame oil. Stir until smooth and creamy, about 3-5 minutes. For a thicker sauce, cook a bit longer. Set aside to cool.
- Cook the Rice Vermicelli: Bring a pot of water to a boil. Add rice vermicelli and cook for 1-2 minutes until soft but slightly firm. Drain and rinse under cold water to prevent sticking. Set aside.
- Cook the Shrimp: Heat a grill pan over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Avoid overcooking. Let cool before assembling.
- Prep the Vegetables: Rinse all vegetables under cold water. Peel and julienne carrots, slice cucumbers and mango into thin strips, and finely chop herbs. Dry everything thoroughly to prevent soggy rolls.
- Assemble the Spring Rolls: Soften the Rice Paper: Dip one rice paper wrapper into lukewarm water for 10 seconds until slightly pliable but still firm. Layer the Fillings: Place the wrapper on a flat surface. In the center, add a small amount of lettuce, carrots, cucumber, mango, shrimp, rice vermicelli, and a sprinkle of herbs. Roll It Up: Lift the bottom edge of the rice paper over the fillings and roll once to secure. Fold in the left and right sides, then continue rolling upward until sealed. Repeat until all ingredients are used.
Notes
- Soften Rice Paper Carefully: Dip briefly to avoid soggy wrappers in this Spring Rolls Recipe.
- Don’t Overfill: Use small amounts of filling for easy rolling in Shrimp Spring Rolls.
- Keep Ingredients Dry: Pat veggies and herbs dry to prevent watery Fresh Spring Rolls Recipe.
- Work Quickly: Assemble one roll at a time as rice paper softens fast for this summer recipe.
- Chill Sauce: Prepare peanut sauce ahead and refrigerate for deeper flavor in Independence Day rolls.