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Recipe by:

Sara Crocker

Delicious Shrimp Spring Rolls Made Easy

These Shrimp Spring Rolls are a fresh and vibrant appetizer, perfect for your holiday gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Group: For the Spring Rolls
  • 1 lb. large shrimp, peeled and deveined
  • 8 rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup cucumbers, julienned
  • 1 cup red bell pepper, julienned
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup lettuce leaves, torn into pieces
  • Optional sliced avocado for creaminess

Equipment

  • Medium pot
  • Shallow dish
  • Platter
  • Small bowl

Method
 

  1. Start by bringing a medium pot of water to a boil. Cook the shrimp until they turn pink and opaque, about 2-3 minutes. Drain and plunge into an ice water bath.
  2. Fill a shallow dish with warm water. Soak the rice paper wrappers one at a time for about 10 seconds until pliable, then lay flat on a clean countertop.
  3. On the lower third of each wrapper, layer shredded carrots, lettuce, red bell pepper, cucumber, shrimp, and mint and cilantro leaves. Optionally, add a slice of avocado.
  4. Fold the sides inward and roll tightly from the bottom up. Place each roll seam-side down on a platter.
  5. In a small bowl, whisk together hoisin sauce, peanut butter, and rice vinegar for the dipping sauce.
  6. Arrange the spring rolls on a platter with the dipping sauce. Serve and enjoy!

Notes

These spring rolls are best enjoyed fresh, but you can prepare the shrimp and vegetables ahead of time. Assemble the rolls just before serving.