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Fresh Spring Rolls with Shrimp Recipe
Ash Tyrrell

Fresh Spring Rolls with Shrimp Recipe

I recently tried making fresh spring rolls with shrimp, and I have to say, they were a game-changer in my kitchen. I love how light yet satisfying they are, and the combination of fresh veggies with succulent shrimp is unbeatable.
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Prep Time 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • Rice paper wrappers – 8 large sheets These are delicate but soak quickly; avoid low-quality brands as they can tear easily
  • Cooked shrimp – 1/2 pound peeled, deveined, and halved lengthwise (I prefer fresh shrimp for best flavor, but fully thawed frozen shrimp works too)
  • Vermicelli rice noodles – 2 ounces cooked and drained (Cook al dente so they don’t become mushy inside the roll)
  • Carrot – 1 medium julienned (Peel and julienne fresh carrots for crispness and natural sweetness)
  • Cucumber – 1 medium julienned (Seeded cucumbers prevent extra water from making the rolls soggy)
  • Red bell pepper – 1 medium thinly sliced (Adds a nice crunch and vibrant color)
  • Romaine lettuce leaves – 4 large leaves Fresh, crisp leaves create a sturdy base for rolling
  • Fresh mint leaves – 1/4 cup Mint adds a refreshing aroma; avoid dried leaves
  • Fresh cilantro leaves – 1/4 cup Cilantro brightens up the flavor beautifully
  • Peanut sauce or hoisin sauce – for serving I like serving these on the side so everyone can dip to taste

Method
 

  1. Start by cooking the shrimp until pink and tender, and boil the vermicelli noodles just until soft. Julienne the veggies and wash the herbs. I find prepping everything first makes rolling much faster.
  2. Fill a large bowl with warm water and briefly dip one rice paper sheet at a time until pliable. Don’t soak too long, or it becomes sticky and tears easily.
  3. Place lettuce, noodles, shrimp, and veggies in the center of the rice paper. Fold the bottom, then sides, and roll tightly. I like to keep one end open for an elegant, fresh look.
  4. Place the rolls on a platter and serve immediately with your favorite peanut or hoisin sauce. Fresh herbs on top make it look even more inviting.

Notes

  • I always pat the rice paper dry on a towel before rolling to avoid tearing.
  • Using a thin layer of noodles prevents the rolls from becoming too bulky.
  • I like to chill the rolls for 10 minutes before serving; it keeps them fresh and firm.
  • Rolling on a slightly damp cutting board prevents sticking.