Fresh Shrimp Spring Rolls

Last Updated on April 26, 2020

These Fresh Shrimp Spring Rolls make a perfect refreshing and delicious snack! These rolls are filled with shrimp and thinly sliced fresh vegetables.

Well what can I say.. making these Fresh Spring Shrimp Rolls was an experience for me and it definitely took me more than a few times to make my rolls look decent. So don’t feel intimidated by using rice paper like I was at first. It’s actually not that difficult, I just didn’t realize how fragile they were. Once I got the hang of it, I was on a roll (no pun-intended).

WHAT YOU WILL NEED TO MAKE THE SHRIMP ROLLS

Raw shrimp
Butter lettuce
Purple cabbage
Shredded carrots
Cucumber
Avocado

WHAT YOU WILL NEED TO MAKE THE PEANUT DIPPING SAUCE

Hoisin saucec
Peanut butter
Rice vinegar
Soy sauce
Sesame oil

KEY TIPS WHEN WORKING WITH RICE PAPER

• The thin 9 inch round sheets are made with dried rice flour dough so it doesn’t take much water for them to become soft
• Make sure the water you submerge the sheets in isn’t too hot- otherwise it will dissolve and then you have a whole other mess
• It only takes about 20-30 seconds for the sheet to feel soft. If a part of the sheet seems hard, it will loosen up once you start working with it
• DO NOT pat the sheet with a paper towel once you take it out of the water. The sheet will be very sticky and moistened once it’s out of the water but it will dry quickly
• Lay the sheet on a damp towel once removed from the water ready to be filled

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Fresh Shrimp Spring Rolls

These Fresh Shrimp Spring Rolls make a perfect refreshing and delicious snack! These rolls are filled with shrimp and thinly sliced fresh vegetables.

5 from 2 votes

Print Pin Rate

Servings: 6 Rolls

Author: Kathryn Donangelo

Ingredients

For the Rolls

• 12 medium shrimp tails removed
• 1/2 cup butter lettuce
• 1/2 cup purple cabbage; thinly sliced
• 1/2 cup shredded carrots
• 1/2 cucumber; thinly sliced and seeds removed
• 1/2 avocado; thinly sliced

For the Peanut Dipping Sauce

• 1/4 cup hoisin sauce
• 2 Tbsp. peanut butter
• 1 tsp. rice vinegar
• 2 tsp. soy sauce
• 1/2 tsp. sesame oil

Instructions

• Soak one spring roll paper at a time for about 20-30 seconds in a shallow bowl of warm water. Once fully soaked, place the spring roll paper onto a clean cutting board. DO NOT PAT DRY WITH A PAPER TOWEL. The rice paper should be pliable when you take them out of the water and then become soft once they are on the cutting board. If they don't quite get flexible enough to roll, dip them in some more water until soft.
• Place the shrimp and thinly sliced vegetables on the bottom third of the wrapper. I used a few pieces of each vegetable and 2-3 shrimp per roll.
• Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern (like a burrito). Continue to finish rolling until you have a tight roll. Transfer the finished roll to a clean plate and drape with a damp towel while you assemble and roll the remaining spring rolls. Cut in half (optional).
• Once all of the spring rolls are assembled, serve immediately with peanut dipping sauce.
• *For the dipping sauce--Combine all of the ingredients together in a small bowl and whisk until incorporated.

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Notes

*I would suggest not doubling this recipes unless you know you will eat them. I do NOT recommend these as leftovers as the rice paper becomes hard and rubbery over a short time span.