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Shrimp Spring Rolls
1 lb medium shrimp, peeled and deveined
1 Tbsp vegetable oil
8oz package of dried rice vermicelli noodles - cooked to package instructions
1 small head of lettuce
1 medium cucumber cut into thin strips
Fresh herbs: mind, basil, cilantro
12 8-inch rice paper wrappers
¼ cup hoisin (if too thick, add water to thin out)
2 Tbsp peanut butter
1 cup rice vinegar
½ Tsp sesame oil
1 Tsp chili garlic sauce (optional - store bought)
To make the spring rolls, cook the dried rice vermicelli noodles to package instructions. Drain and set aside. To cook the shrimp, heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides until shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half
To assemble rolls, gather all your filling ingredients on plates: noodles, shrimp, lettuce, cucumber, herbs and rice paper wrappers. Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs, cucumber, noodles and pork. Roll spring roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.
Serve with hoisin peanut dipping sauce.
For the sauce: In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to help blend well.