I make these spring rolls at least twice a month and they’re definitely a favorite! They’re fresh, bright and go great with Thai Peanut Sauce. They went really well with the Chicken Lettuce Wraps!
The freshest shrimp possible makes all the difference! There are several tips to keep the shrimp from curling. Peeling and scoring the bottom is the most common, but it’s hit or miss if you’re not carefully watching them closely. I’ve found that skewering them with a toothpick while boiling them ensures that they maintain their shape. Simply remove the toothpick once they’re done cooking.
It’s extremely critical to have all of your ingredients set up and ready to go before wetting the rice paper and it’s more likely to tear. If you’re making a hot dish to go with your spring rolls, you can make them ahead of time and store them, uncovered, in the fridge. Just be sure to not let them touch for an extended period of time. They tend to fuse together and trying to separate them leads to tears and rips in the rolls.
Fresh Shrimp Vietnamese Spring Rolls
• 3 rice Spring Roll wrappers
• 12 medium shrimp; deveined and peeled
• 1 Tbsp Old Bay seasoning
• 2 lettuce leaves; chopped
• 1/2 C carrot; shredded
• 1/2 C cucumber; shredded
• 1 small ripe Avocado; sliced into 12 pieces
• 2 Tbsp fresh cilantro; chopped
• 1 tsp Thai Basil; chopped
• 2 oz. Rice vermicelli; cooked, drained and chilled
• 3 Tbsp pickled red onion
Spicy Thai Peanut Sauce
• 2 Tbsp sesame oil
• 1 garlic clove; finely minced
• 1/2 tsp ginger; finely minced
• 1 C Peanut Butter; I prefer chunky
• 2 Tbsp Hoisin Sauce
• 1 tsp lime juice
• 1 Tbsp fish sauce
• 1/4 C soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp Garlic-Chile paste (or Sriracha)
• 3 Tbsp chopped peanuts
1. In saucepan over medium heat, add sesame oil, garlic and ginger. Saute until fragrant then add in remaining ingredients. Add cold water 1 Tbsp at a time until it reaches your desired consistency.
2. Reduce heat to low and cover; allowing flavors to marry.
3. Bring a small pot of water to boil. Add in Old Bay seasoning and shrimp; cook for 3 minutes or until they just turn pink. Remove from heat and cover; set on back burner.
4. Run rice wrappers under warm water and place on cutting board. Working quickly, add 4 of the shrimp to the wrapper, forming a row. Layer 1/3 of the avocado slices, lettuce, carrots, cucumber, herbs, pickled onion and vermicelli.
5. Wrap tightly, being careful not to tear the wrapper (it’s easier than you think, so be gentle)
6. Place on small platter 1” apart (don’t let them touch) and chill in fridge 10 minutes.
7. Stir the peanut sauce and double check consistency, adding water if needed. Scoop into sauce dish and serve with Spring Rolls.