Fresh Shrimp Spring Rolls with Peanut Dipping Sauce

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Instructions

Part 1: Prepare the Filling

  1. Prepare the Noodles: Cook the rice vermicelli noodles according to package directions (usually by soaking in hot water for 5-10 minutes). Drain and rinse with cold water to stop the cooking process. Set aside.

  2. Prepare the Shrimp & Vegetables: Ensure your shrimp are halved lengthwise. Prepare all your vegetables and herbs—julienne the carrot and cucumber, tear the lettuce, and pick the herb leaves. Having everything prepped and within reach (a mise en place) is the key to easy assembly.

Part 2: Assemble the Spring Rolls

  1. Set Up Your Station: Fill a large, shallow plate or pie dish with warm water. Lay a clean, damp kitchen towel on your work surface.

  2. Soak the Rice Paper: Submerge one rice paper wrapper into the warm water for about 10-15 seconds. It should still feel slightly firm as you remove it; it will continue to soften on the towel.

  3. Softening the Wrapper: Lay the softened wrapper flat on the damp towel.

  4. Layer the Fillings: About one-third of the way up from the bottom, layer your ingredients:

    • A small piece of lettuce

    • A small bundle of rice noodles

    • A few strips of carrot, cucumber, and bell pepper

    • A few leaves each of mint, cilantro, and basil

  5. Add the Shrimp: Place 3-4 shrimp halves, cut-side up, in a row just above the vegetable pile. This ensures they will be visible through the wrapper.

  6. Fold and Roll:

    • Fold: Gently pull the bottom of the wrapper up and over the filling.

    • Tuck: Tuck it under the filling and pull back slightly to create a tight roll.

    • Fold in Sides: Fold the left and right sides of the wrapper inward, like a burrito.

    • Roll: Continue rolling tightly from the bottom all the way up to form a neat cylinder.

Part 3: Make the Dipping Sauce & Serve

  1. Whisk the Sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, lime juice, minced garlic, and sriracha until smooth.

  2. Thin the Sauce: Gradually add warm water, one tablespoon at a time, whisking until the sauce reaches your preferred dipping consistency.

  3. Serve: Arrange the fresh spring rolls on a platter. Serve immediately with the peanut-hoisin dipping sauce on the side.

Chef’s Notes & Tips for Success

  • Don’t Over-soak the Wrapper: This is the most common mistake. The wrapper should be pliable but still have a little stiffness when you lay it down. It will absorb water and become perfectly soft as you add the fillings.

  • Keep Them Moist: If not serving immediately, place the finished spring rolls on a plate and cover them with a damp paper towel and plastic wrap to prevent them from drying out and sticking together.

  • Tight Rolls are Key: Roll them as tightly as possible without tearing the wrapper to prevent them from falling apart when dipped.

  • Sauce Variations: If you have a nut allergy, you can make a classic Nuoc Cham dipping sauce instead. Whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1/4 cup water, 1 tbsp rice vinegar, 1 tbsp sugar, and minced garlic and chili to taste.

  • Meal Prep: You can prep all the fillings a day ahead and store them separately in airtight containers in the fridge. Assemble the rolls the day you plan to eat them for the best texture.

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