These shrimp spring rolls recipe is simple and perfect for sharing. It’s an easy 30 min recipe and these spring rolls are so delicious that you would want to prepare them again and again. Shrimps are rich in proteins, iodine and calcium. It is also high in Omega-3’s fatty acids. Shrimps are a source of good protein as opposed to red meat. Healthy spring rolls with creamy peanut butter sauce are a perfect treat to yourself at home. You can even serve the dip with so many other things besides spring rolls.
Shrimp Spring Rolls Recipe
- 1 head romaine lettuce
- 1/2 bunch mint
- 1/2 bunch cilantro
- 8 ounces fresh bean sprouts
- 4 tbsp peanuts (toasted and ground)
- 2 cups rice stick noodles (cooked and cooled)
- 1 pound cooked shrimp (cut in half lengthwise)
- fresh chives, cut an inch longer than the width of your final rolls
- 8-inch rice paper sheets
- 2 tbsp creamy peanut butter
- 1½ tbsp hoisin sauce
- 2 tsp fresh lime juice
- 1 medium garlic (finely diced)
- 5 tsp of water (or as needed for consistency)
- Sriracha or sambal oelek paste to taste (optional)
First, make the dipping sauce. Mix the peanut sauce ingredients together, using enough water as needed to create a thick, creamy, but pourable dipping sauce. Julienne the lettuce. Pull leaves from mint and cilantro. Wash and dry the bean sprouts. Toast and grind the peanuts. Julienne the cucumber and carrots. Cook the rice stick noodle according to the directions on the package. Cut the shrimp in half lengthwise. And finally, place all of the fillings on a tray, so it’s easy to grab them while you make your spring rolls.
Dip rice paper sheets one at a time in a pan of hot water until soft. This will take 6-10 seconds. Place refreshed rice paper on a work surface covered with a damp towel in front of you. Place a small portion of lettuce on the bottom third of the sheet, along with a few herb leaves, a pinch of ground peanuts, a scattering of sprouts and 2 tablespoons of the cooked rice noodle. Roll, burrito style, top to bottom, folding in the sides of the rice paper as you roll. Add the halved shrimp cut side down, after you’ve made the first rolling motion so when they are served you can see them through the translucent skins. Add a few chives at this point (they should be cut so they extend over the edges). Keep rolling the wrapper in a cylinder until it is sealed. Serve with the dipping sauce.