Description
Dive into these vibrant, no-cook Easy Shrimp Spring Rolls! Packed with fresh shrimp, crisp veggies, and a creamy peanut dipping sauce, they’re perfect for a healthy, quick meal.
Ingredients
Scale
- 12 large pre-cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 12 round rice paper wrappers (8.5-inch diameter)
- 1 head butter lettuce, leaves separated and washed
- 1 small cucumber, julienned or thinly sliced
- 1 large carrot, julienned or finely shredded
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- For dipping sauce: 1/4 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, 1 tbsp warm water
Instructions
- Step 1: Prepare all your fresh ingredients for easy assembly. Slice pre-cooked shrimp in half lengthwise. Julienne the cucumber and carrot. Wash and thoroughly dry the lettuce leaves, mint, and cilantro.
- Step 2: Prepare the peanut dipping sauce by combining the creamy peanut butter, hoisin sauce, lime juice, and warm water in a small bowl. Whisk until smooth and creamy, adding a little more water if a thinner consistency is desired. Set aside.
- Step 3: Set up your rolling station by filling a wide, shallow dish (larger than your rice paper wrappers) with warm water. Arrange all the prepared fillings and the rice paper wrappers on a clean, damp work surface.
- Step 4: To assemble a spring roll, dip one rice paper wrapper into the warm water for 15-20 seconds until it is pliable and soft, but not overly limp. Carefully lay the softened wrapper flat on your work surface.
- Step 5: Place a lettuce leaf near the bottom edge of the wrapper, then layer a small amount of cucumber, carrot, mint, and cilantro on top of the lettuce. Arrange 2-3 shrimp halves, cut-side up, slightly above the other fillings, leaving space at the bottom and sides for folding.
- Step 6: Fold the bottom edge of the wrapper tightly over the fillings, then fold in the left and right sides. Firmly roll the wrapper from the bottom upwards into a compact, tight cylinder. Repeat the process with the remaining ingredients, and serve the fresh spring rolls immediately with the prepared peanut dipping sauce.
Notes
- If you have any delicious leftovers, prevent sticking by lightly wrapping each roll in plastic or placing them in an airtight container separated by parchment, and enjoy them within a day for peak freshness.
- These are best enjoyed fresh and chilled; avoid reheating as it will compromise the delicate texture of the rice paper and crisp vegetables.
- Elevate your dipping experience by offering a vibrant sweet chili or a savory Vietnamese nuoc cham sauce alongside the creamy peanut butter for variety.
- For hassle-free rolling, work on a slightly damp surface to prevent the softened rice paper from sticking, and remember to dry your lettuce and herbs thoroughly to avoid soggy rolls.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 295
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Protein: 4g