Easy Shrimp Spring Rolls

To create the perfect shrimp spring rolls, it’s essential to understand the ingredients that contribute to their vibrant flavor and texture. Each component plays a crucial role in ensuring that the final dish is a harmonious blend of fresh and zesty elements.

Dive into the vibrant world of fresh and zesty shrimp spring rolls! These delightful bites are a beautiful combination of succulent shrimp, crunchy veggies, and fragrant herbs, all wrapped in soft rice paper. Perfect as appetizers or light meals, they offer a burst of flavors in every bite. Not only are they visually stunning, but they're also nutritious and customizable, inviting creativity in the kitchen. Try them with a tasty dipping sauce for an irresistible treat that everyone will love!

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Ingredients

8 oz large shrimp, peeled and deveined

8 rice paper wrappers

1 cup vermicelli noodles, cooked and cooled

1 cup lettuce leaves (such as romaine or butter lettuce)

1 cup fresh herbs (mint, cilantro, and basil)

1 medium carrot, julienned

1 small cucumber, julienned

1/4 cup sliced bell peppers (choose red or yellow for vibrant color)

1 avocado, sliced

Salt and pepper, to taste

For the Dipping Sauce:

1/4 cup hoisin sauce

1 tablespoon peanut butter

1 tablespoon lime juice

1 tablespoon water (adjust for thickness)

Chopped peanuts, for garnish (optional)

Instructions

Cook the Shrimp: In a medium-sized pan, bring about 4 cups of water to a gentle boil. Add the peeled and deveined shrimp to the boiling water. Cook for approximately 2-3 minutes, or until the shrimp turns pink and opaque. Once cooked, remove from heat, drain the shrimp, and let them cool. Season lightly with salt and pepper to taste.

Prepare the Noodles: Cook the vermicelli noodles according to the package instructions, typically by boiling for 3-5 minutes. Once cooked, drain and immediately rinse them under cold water to stop the cooking process and prevent sticking. Set aside to cool.

Prep the Vegetables: While the shrimp cools, prepare your vegetables. Julienning adds a beautiful texture and allows for easy assembly. Cut the carrot and cucumber into fine matchsticks. Slice the bell pepper into thin strips. Finally, carefully slice the avocado.

Make the Dipping Sauce: In a small mixing bowl, combine the hoisin sauce, peanut butter, lime juice, and water. Whisk together vigorously until the mixture is smooth and creamy. Adjust the amount of water based on how thick you prefer your dipping sauce. Sprinkle with chopped peanuts on top for a delightful crunch if desired.

Assemble the Spring Rolls: To soften the rice paper wrappers, fill a large shallow dish or plate with warm water. Immerse one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable. Carefully lay the softened wrapper flat on a clean surface.

Layer Ingredients: Starting from the lower edge of the wrapper, place a couple of lettuce leaves. Next, add a fistful of the cooled vermicelli noodles, followed by several shrimp, a few strips of carrot, cucumber, bell pepper, and avocado slices. Finish with a generous sprinkle of fresh herbs.

Roll It Up: Fold the sides of the rice paper inwards over the filling, creating a secure envelope. Then, roll the wrapper tightly from the bottom up until your spring roll is completely sealed. Repeat this process with the remaining ingredients until all ingredients are used.

Serve: Neatly arrange the spring rolls on a serving platter alongside the dipping sauce for a contrasting presentation. Enjoy your fresh and zesty shrimp spring rolls as a delightful appetizer or light meal!

Prep Time | Total Time | Servings: 15 minutes | 30 minutes | 4 servings