Fresh Spring Rolls with Peanut Sauce
Restaurant quality Fresh Spring Rolls with crisp vegetables, herbs, and plump shrimp are combined for a flavor-packed roll with bright, refreshing flavors. These are so delicious, healthy, and pretty!
Servings: 10 spring rolls
Ingredients
- 15 medium shrimp (21-25 count), in shell, thawed if frozen
- 10 (8½ inch) round rice paper wrappers have extra in case they tear
- 5 green leaf lettuce leaves thick stem ends removed, torn in half, butter lettuce also works
- 1 cup fresh basil leaves
- 20 fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 small red bell pepper seeds and ribs removed, cut into long matchsticks
- ½ English cucumber seeded and cut into long matchsticks
- 1 medium avocado peeled, halved, and thinly sliced
- kosher salt and freshly ground black pepper to taste
- sweet chili sauce for dipping
- peanut sauce for dipping
Peanut Sauce (optional)
- ¼ cup creamy peanut butter
- 4 tsp low-sodium soy sauce
- 1 tbsp freshly squeezed lime juice
- 2 tsp brown sugar
- 1 tsp chili garlic sauce or more to taste
- 1 tsp freshly grated ginger
- 2-3 tbsp water whisked to desired consistency
Instructions
- Prepare the Shrimp: Bring water to a boil in a medium saucepan or small pot. Add shrimp and cook for 1½ to 2 minutes until they are pink and opaque. Drain and cool in the refrigerator. Once cool, peel off the shells. Lay shrimp flat on a cutting board; gently press down with one hand and use the other hand to slice the shrimp in half, horizontally (knife parallel to the board). Repeat with the remaining shrimp. Set aside. (You can buy pre-cooked shrimp and thaw them to save a step, but they won't be as fresh or as vibrant in color.)
- Fill a pie plate or large shallow bowl with cool water. Working one at a time, immerse rice paper in the water for 10-15 seconds, gently shake off any excess liquid and transfer to a damp dish towel or damp cutting board. (The rice paper may still seem stiff, however, it will become pliable as you build each roll. Don’t soak longer than 15 seconds because it will be harder to work with.)
- Lay one piece of lettuce over the bottom third of the rice paper. On top of the lettuce, place basil, mint, and cilantro. Top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper, to taste.
- Tightly roll up the paper halfway into a cylinder over the filling.
- Lay 3 shrimp halves, cut side up, along the crease.
- Fold in the sides like an envelope/burrito and keep rolling the paper into a tight cylinder to seal. (Be careful not to tear the rice paper.)
- Transfer to a plate, seam side down, cover with damp paper towels. Repeat with remaining wrappers and filling.
- Serve immediately with sweet chili sauce and peanut sauce for dipping, if desired.
Video
Notes
Rice paper sheets: Made from rice flour (sometimes tapioca flour), water, and salt, they are sold in dry sheets, but become translucent, pliable, and slightly chewy when submerged in water. Buy those that are made with rice flour or a combination of rice and tapioca flour, but not 100% tapioca, as these are finicky and harder to work with. I am using 8½ inch wrappers. I am partial to the high-quality Three Ladies brand.
The wrappers are sold at Asian markets, though most grocery stores have them, too. Look in the international aisle with the other Asian foods. You can always find them online, as well.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 92mg | Potassium: 252mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3458IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 1mg