Name: Fresh Shrimp Spring Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 18 shrimp (21/25 count, about 3/4 pounds, defrosted if frozen - shell on or off, preferably wild); 3 ounces vermicelli noodles (thin, preferably gluten-free); 1 bag carrots (minced); 1 to 1 1/2 cucumber (Persian or hot house, seeded and sliced like matchsticks); red bell pepper (large, seeded and sliced like matchsticks); 1/2 cup mint leaves (de-stemmed and loosely packed); 12 pieces lettuce (butter lettuce or romaine organic preferably); 12 rice paper (circular, 22cm); warm water (for rolling); FOR PEANUT DIPPING SAUCE:; 1/2 cup creamy peanut butter; 1/2 cup filtered water; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 1/2 to 2 tablespoons maple syrup (can sub with brown sugar (see note 4)); 1 teaspoon sesame oil (toasted); FOR NUROC CHAM DIPPING SAUCE:; 1/3 cup water (warm); 3 tablespoons sugar; 2 1/2 tablespoons fish sauce; 1 tablespoon lime juice; 1 Thai chilli (sliced); garlic clove (minced); FOR HOISIN DIPPING SAUCE:; 4 tablespoons hoisin sauce; 3 tablespoons water (filtered preferably)

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Spring rolls with shrimp arranged on a large white platter

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Fresh Shrimp Spring Rolls

Prep Time20 mins

Active Time30 mins

Total Time50 mins

CLASSIC INGREDIENT COURSE: Apero, Appetizer, Brunch, Cocktails, Dinner, Dips, Gouter, Make Ahead, Side Dish, Snack

CLASSIC INGREDIENT CUISINE: Chinese, Global

DIET: Diabetic, Gluten Free, Halal, Hindu, Heart Friendly, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

PRICE LEVEL: Average

SKILL LEVEL: Confident Cook, Some Experience

SEASON: Spring, Summer

ALLERGY: Dairy-free

OCCASION: Birthdays, Cocktails, Dinner Party, Family Meal, Gouter, Holidays, Kid Friendly, Luncheon, Pot Luck, Snack, Tea, Weddings

SIMPLE FACTOR: 10 Ingredients Or Less

Yield: spring rolls

Calories: 176.83kcal

Cost: $$$

Equipment

Cutting Board
Sieve
Sharp pairing knive
large pot
sauce pan
Large bowl
2 or more small dipping bowls for sauces
Serving platter
Paper towels

Materials

18 shrimp 21/25 count, about ¾ pounds, defrosted if frozen - shell on or off, preferably wild
3 ounces vermicelli noodles thin, preferably gluten-free
1 bag carrots minced
1 to 1 ½ cucumber Persian or hot house, seeded and sliced like matchsticks
red bell pepper large, seeded and sliced like matchsticks
½ cup mint leaves de-stemmed and loosely packed
12 pieces lettuce butter lettuce or romaine organic preferably
12 rice paper circular, 22cm
warm water for rolling
FOR PEANUT DIPPING SAUCE:
½ cup creamy peanut butter
½ cup filtered water
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 ½ to 2 tablespoons maple syrup can sub with brown sugar (see note 4)
1 teaspoon sesame oil toasted
FOR NUROC CHAM DIPPING SAUCE:
⅓ cup water warm
3 tablespoons sugar
2 ½ tablespoons fish sauce
1 tablespoon lime juice
1 Thai chilli sliced
garlic clove minced
FOR HOISIN DIPPING SAUCE:
4 tablespoons hoisin sauce
3 tablespoons water filtered preferably

Instructions

Fill a medium saucepan or small pot with water and bring it to boil on high heat
Once water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and place in an ice bath for 1-2 minutes. Peel the shells from the shrimp and remove any digestive vein with knive tip carefully.
Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
Prepare the Noodles
Fill a large saucepan or small pot with water and bring it to boil on high heat.
Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
Once the noodles have softened, drain and rinse the noodles under cold water or place in ice bath for 1-2 minutes. Cut drained noodles with kitchen scissors several times so they are shorter and easier to grab.
TO ASSEMBLE SPRING ROLLS:
Fill a large bowl with lukewarm water to wet the rice paper sheets.
Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange in a row in the order you want them to be inside the roll (pretty side of shrimp showing through rice paper like a window pane.
Place a throughly damp paper towel flat under the cutting board and another over the surface to roll.
Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
Arrange 3 pieces of shrimp about 1 ½ to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
Serve the spring rolls with the dipping sauce.

Notes

Try to use wild-caught shrimp if possible, keeping in mind that tofu is a great substitute!

Nutrition