These shrimp spring rolls are fresh, crunchy, and packed with flavor! Wrapped in rice paper, they make for a light and tasty snack, perfect for sharing.
Plus, that peanut sauce is a match made in heaven. I could dip just about anything in it! 🍤🥢 When I make these, I feel like I’m having a little fancy lunch at home!
Key Ingredients & Substitutions
Shrimp: Using cooked shrimp saves time, but you can use raw shrimp if you prefer. Cook them until they turn pink and opaque. For a different protein, try cooked chicken, tofu, or even tempeh for a vegetarian option.
Rice Paper Wrappers: These are essential for wrapping, but if you can’t find them, you might use lettuce leaves as a healthier alternative. Just be sure to use fresh, sturdy leaves.
Veggies: Purple cabbage and carrots add color and crunch. You can easily swap them with other veggies like bell peppers, cucumber, or even sprouts based on your preference.
Peanut Butter: Creamy peanut butter works best for the sauce, but you can substitute with almond butter or sunflower seed butter for nut-free options.
How Do You Get the Rice Paper to Soften Just Right?
Softening rice paper can be tricky, but it’s all about timing. Dip each wrapper in warm water for about 10-15 seconds. It should be soft but still firm enough to hold your filling without tearing.
- Make sure the water isn’t too hot; lukewarm works best.
- Once it’s softened, place it flat on a wet surface to prevent sticking.
- Always prepare your fillings in advance so that you can wrap quickly while the rice paper is at its best!
How to Make Shrimp Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Shrimp Spring Rolls:
- 12 large cooked shrimp, peeled and deveined
- 8 rice paper wrappers (about 8.5 inch diameter)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup lettuce leaves (butter lettuce or romaine works well)
- 1/2 cup cooked rice vermicelli noodles (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup chopped fresh mint leaves (optional)
- 1/4 cup chopped roasted peanuts (for the filling, optional)
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 1-2 teaspoons honey or sugar (adjust to taste)
- 1-2 teaspoons sriracha or chili garlic sauce (optional, for heat)
- 1/4 to 1/3 cup warm water (to thin the sauce)
- Chopped roasted peanuts for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time. You’ll be cooking for a few minutes and then assembling the spring rolls. Just make sure to allow 5 minutes for soaking the rice paper. The peanut sauce can be prepared in the same time!
Step-by-Step Instructions:
1. Prepare Ingredients:
Start by cooking the rice vermicelli if you’re using it, following the package instructions. Once cooked, drain and rinse it with cold water to stop the cooking process. Next, wash and freshly shred your purple cabbage, carrots, and lettuce. If your shrimp are raw, be sure to boil or steam them until they turn pink and opaque (about 2-3 minutes) and then cool them off.
2. Soften Rice Paper:
Take a large shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. You want it to be soft but still a bit firm because it will continue to soften as you add your fillings. Once ready, carefully place the wrapper on a clean, flat surface.
3. Assemble Spring Rolls:
On the lower third of the softened rice paper, lay down 2-3 shrimp with the curved side facing down. Add a small handful of your shredded lettuce, carrots, cabbage, and herbs along with some rice vermicelli if you’re including it. If you like a bit of crunch, sprinkle in some chopped roasted peanuts as well. Now, fold the sides of the wrapper in over the filling, and carefully roll it away from you, tucking the filling tightly as you go. Repeat this process with the remaining wrappers and ingredients.
4. Make the Peanut Sauce:
In a bowl, whisk together the creamy peanut butter, soy sauce, hoisin sauce, rice vinegar or lime juice, sesame oil, honey, and sriracha. Gradually stir in warm water, one tablespoon at a time, until you reach a smooth consistency that’s perfect for dipping! Taste and adjust the flavor if needed, by adding more lime juice or sugar.
5. Serve:
Once all your spring rolls are made, arrange them nicely on a platter. Pour the peanut sauce into a small serving bowl and maybe sprinkle some extra chopped peanuts on top for a beautiful garnish. Serve immediately for the best texture and enjoy your fresh, colorful Shrimp Spring Rolls dipped in that creamy peanut sauce!
Can I Use Different Proteins in the Spring Rolls?
Absolutely! You can substitute the shrimp with cooked chicken, tofu, or even tempeh for a vegetarian option. Just ensure any substitute is fully cooked before adding it to the rolls.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge, preferably separated by parchment paper to avoid sticking. Enjoy them within 1-2 days for the best texture.
What If I Can’t Find Rice Paper Wrappers?
If you can’t find rice paper, you can use sturdy lettuce leaves as an alternative. They hold fillings well and offer a fresh crunch!
How Can I Adjust the Peanut Sauce for a Thinner Consistency?
To thin the peanut sauce, simply add warm water a tablespoon at a time while stirring. Keep adjusting until you reach your desired consistency—smooth and easy for dipping!