Fresh Shrimp Spring Rolls
Rice paper rolls packed with shrimp, rice noodles, lettuce, herbs and crunchy vegetables, with a peanut hoisin dipping sauce.
- Makes
- 12 rolls
- Prep
- 35 min
- Cook
- 5 min
- Total
- 40 min
Ingredients
For the rolls
For the dipping sauce
Equipment
- Wide shallow dish for water
- Saucepan
Instructions
Cook the shrimp in simmering water until pink and opaque, 2–3 minutes. Drain, cool and halve each one lengthwise.
Soak or boil the rice noodles as the package says, usually 3–4 minutes, then rinse under cold water and drain well.
Whisk the peanut butter, hoisin, lime juice and sriracha with 3 to 4 tbsp warm water until smooth and dippable.
Dip one rice paper wrapper in warm water for a few seconds until just pliable, then lay it on a damp board. It keeps softening as you work.
Lay 3 shrimp halves cut side up across the middle, then a lettuce piece, a small bundle of noodles, carrot, cucumber and herbs. Fold the bottom over, fold in the sides and roll up snugly. Repeat.
Serve right away with the dipping sauce, or cover with a damp towel for up to 2 hours.
Notes
- For a vegan version, use strips of pan-fried tofu instead of shrimp; the sauce is already vegan if your hoisin is.
- Rolls stick to each other; keep them apart on the plate.
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Nutrition estimate
- Calories
- 125
- Protein
- 8 g
- Carbs
- 16 g
- Fat
- 3 g
Per roll, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
