Sunshine Summer Rolls Fresh Shrimp Spring Rolls

Easy Shrimp Spring Rolls And Peanut Sauce

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Preparation time:25 Mins

Cooking time:10 Mins

Servings:10 rolls (5 servings)

Ingredients:

• 250 g / 8 oz raw medium shrimp, peeled and deveined
• 100 g / 3.5 oz dried thin rice vermicelli noodles
• Pinch of salt
• 1 tbsp / 15 ml rice vinegar
• 10 x 22 cm / 8.5-inch round rice paper wrappers (Bánh Tráng)
• 1 small head of butter lettuce (or Boston lettuce), leaves washed and dried
• 1 bunch fresh mint
• 1 bunch fresh Thai basil
• 1 bunch fresh coriander (cilantro)
• 1 large carrot, julienned (or 100 g / 3.5 oz pre-julienned)
• 60 g / 4 tbsp smooth peanut butter
• 60 ml / 4 tbsp hoisin sauce
• 30 ml / 2 tbsp fresh lime juice
• 15 ml / 1 tbsp maple syrup or honey
• 15 ml / 1 tbsp soy sauce (or Tamari for GF)
• 1 tsp / 5 ml Sriracha or chilli garlic sauce (adjust to taste)
• 60 ml / 4 tbsp warm water or coconut milk

Instructions:

• Prepare Noodles: Bring a medium pot of salted water to a boil. Remove from heat, add the vermicelli noodles, and soak for 3–5 minutes until tender. Drain immediately, rinse with cold water to stop cooking, and set aside.
• Poach Shrimp: Bring a small pot of water with rice vinegar and a pinch of salt to a gentle simmer. Add shrimp and cook for 2–3 minutes until they are pink and curled (C-shape). Immediately transfer the shrimp to an ice bath to halt cooking and maintain tenderness.
• Slice Shrimp: Once cool, slice each cooked shrimp in half lengthwise. This ensures they lay flat in the roll and offers a more attractive presentation.
• Chop Veggies and Herbs: Wash, dry, and roughly chop the lettuce. Ensure the herbs are fully dried (excess moisture will tear the rice paper). Julienne the carrot.
• Make Dipping Sauce: Whisk together all ingredients for the Peanut Dipping Sauce (peanut butter, hoisin, lime juice, sweetener, soy, Sriracha, and warm water) until smooth and creamy. Adjust thickness by adding a tiny splash more water if necessary.
• Set Up Station: Arrange all prepared ingredients neatly on your workstation. Fill the large shallow dish or pie plate with warm (not hot) water. This is your rolling station.
• Soak the Wrapper: Gently dip one rice paper wrapper fully into the warm water for about 10–15 seconds. It should still feel slightly firm, as it will continue to soften once placed on the board.
• Layer the Ingredients: Lay the softened wrapper flat on your clean cutting board. Position 2-3 halved shrimp halves, cut side up, close to the top edge of where the filling will start (this makes the pink shrimp visible). Layer a bed of lettuce, then a small amount of noodles, carrot, mint, and basil on top of the lettuce. Do not overfill, leaving a 1-inch border on the sides.
• Roll the Wrapper: Fold the bottom edge of the wrapper up and tightly over the filling. Fold the left and right sides inwards, like an envelope, tucking them snugly around the sides of the filling. Roll the remaining wrapper firmly but gently away from you until the roll is complete.
• Serve: Place the finished rolls on a platter, ensuring they do not touch (or they will stick together). Serve immediately with the Zesty Peanut Dipping Sauce.

Nutrition Facts

Calories	779 kcal
Protein	12.2 g
Fat	7.4 g
Carbs	55.6 g
Fiber	5.2 g
Sodium	1163 mg

Recipe Info

Category	Appetizer
Cuisine	Vietnamese

The Ultimate Guide to Perfect Shrimp Spring Rolls

As an expert chef, I can confidently tell you that few dishes embody freshness and vitality quite like the Vietnamese summer roll. These beautiful, translucent parcels, often sought after as the ultimate light appetiser, provide a perfect culinary balance: savoury poached shrimp, tender rice noodles, and a sharp burst of aromatic herbs, all complimented by a rich, zesty dipping sauce. Learning How To Make Shrimp Spring Rolls is a rewarding skill that immediately elevates your home cooking repertoire, proving that the best meals don't require heavy cooking or complex techniques.

Why Summer Rolls Are the Healthiest Takeout Alternative

If you’re looking to enjoy delicious Asian cuisine without the guilt often associated with deep-fried appetisers, the fresh Shrimp Spring Rolls are your answer. Unlike their crispy, greasy counterparts, these rolls are never fried. They rely solely on the simple hydration of the Spring Rolls Rice Paper wrapper, making them incredibly light and easy to digest. On top of that,, the filling is packed with raw, nutrient-dense vegetables and lean protein from the shrimp. This makes them a naturally low-calorie, high-fibre choice. We'll delve into the specific Shrimp Spring Rolls Nutrition later, but suffice it to say, this recipe is pure sunshine on a plate, delivering fantastic flavour while keeping things clean.

Deconstructing Gỏi Cuốn: History and Authenticity

The fresh spring roll is formally known in Vietnam as Gỏi Cuốn . The name itself literally translates to "salad roll," which perfectly encapsulates its essence. Traditionally served at room temperature with a side of Nuoc Cham (a fish sauce-based condiment) or a peanut sauce, these rolls showcase the Vietnamese emphasis on fresh, seasonal ingredients and textural contrast. Our take on the classic stays true to this heritage, focusing on the essential pairing of sweet, juicy shrimp with generous amounts of mint, basil, and coriander, offering a truly authentic experience.

Quick Overview: What Makes This Recipe Special?

This specific Shrimp Spring Roll Recipe stands out because it marries simplicity with professional precision. The actual "cook time" is only about 10 minutes—just long enough to perfectly poach the shrimp and blanch the vermicelli noodles. The overall process, including making the vibrant Shrimp Spring Rolls With Peanut Sauce , takes a total of 35 minutes. It’s an incredibly Easy Shrimp Roll Recipe that requires very little active time. We also incorporate a chef’s secret: slicing the shrimp lengthwise and placing them strategically to create that stunning visual presentation, where the pink crustaceans shine beautifully through the translucent wrappers.

Essential Components: Gathering Your Fresh Roll Ingredients

Success with fresh rolls depends entirely on the quality and preparation of your ingredients. Since there is minimal cooking, the inherent flavour of the components must speak for themselves. You will need 10 round 22 cm rice paper wrappers ( Bánh Tráng ), which are the backbone of these delicate parcels. The filling includes 250 grams of raw, peeled medium shrimp, 100 grams of thin rice vermicelli, crisp butter lettuce, finely julienned carrots, and the foundational trio of fresh herbs: mint, Thai basil, and coriander. For the vital dipping sauce, ensure you have smooth peanut butter, hoisin sauce, fresh lime juice, and a touch of heat from Sriracha.

Prep Tools and Mise en Place for Speedy Assembly

Efficiency is key when working with delicate ingredients like rice paper. Before soaking the first wrapper, you must establish a rolling station, known in the professional kitchen as mise en place . You will need a medium saucepan for the quick poaching and blanching, a small bowl and whisk for the sauce, and a large, clean cutting board which will serve as your dedicated rolling surface. Crucially, a large, shallow dish or pie plate is essential for the hydration phase of the wrappers. Having everything chopped, cooked, cooled, and arranged logically will save you immense frustration when the assembly begins.

Choosing the Best Shrimp for Rolling Success

For these Shrimp Spring Rolls , we recommend using medium-sized shrimp (around 30/40 count), peeled and deveined. Medium shrimp offers a perfect bite without being overwhelming. To ensure they are tender and never tough, poach them quickly for 2– 3 minutes in gently simmering water that has been seasoned with a pinch of salt and a tablespoon of rice vinegar. The vinegar helps keep the shrimp perfectly plump and white. Immediately transferring the cooked shrimp to an ice bath halts the cooking process, locking in that delicate texture. Once cooled, slice each shrimp in half lengthwise; this simple step not only stretches your shrimp further but ensures they lie flat and look attractive within the final roll.

The Aromatic Ensemble: Herbs and Veggies (Substitutions)

The true identity of a great summer roll lies in its aromatic profile. The combination of fresh mint, spicy Thai basil, and bright coriander is non-negotiable for authentic flavour. Ensure all greens and herbs are thoroughly washed and completely dried—excess moisture is the enemy of the rice paper wrapper and can lead to immediate tears.

While julienned carrots provide essential crunch and colour, you can easily substitute them with shredded cucumber or thinly sliced bell peppers. If Thai basil is unavailable, standard sweet basil works well, or you could opt for fresh dill or chives for a slightly cleaner, more European twist on the herb bundle.

Crafting the Zesty Peanut Dipping Sauce Base

No summer roll experience is complete without the perfect accompaniment, and our Zesty Peanut Dipping Sauce is the ideal counterpoint to the lightness of the roll. The sauce requires a smooth, sturdy peanut butter base (avoid the natural/runny varieties) combined with hoisin sauce for deep umami flavour. Acidity is delivered by fresh lime juice, sweetness by maple syrup or honey, and saltiness by soy sauce (or Tamari for a gluten-free alternative). Whisk these components together, then slowly introduce warm water (or coconut milk) to reach a pourable, creamy consistency. A teaspoon of Sriracha adds the necessary kick, creating the perfect partner for the delicate Shrimp Rice Wraps .

Preparing Rice Wrappers: The Hydration Method

Working with Spring Rolls Rice Paper requires confidence and proper technique. Fill your shallow dish with warm—not hot—water. Hot water will over-soften the wrapper immediately, making it sticky and impossible to handle. Gently immerse one wrapper completely into the warm water for only 10 to 15 seconds. It should still feel slightly firm and pliable when you remove it. Place it immediately onto your rolling surface. The wrapper will continue to soften on the board, reaching the perfect, tacky texture just as you finish laying down the filling. Remember: only soak one wrapper at a time.

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Step-by-Step Guide to Assembling Vibrant Summer Rolls

Learning How To Make Shrimp Spring Rolls is fundamentally about mastering the assembly process. Treat your workstation like an assembly line, ensuring every component is within easy reach. The process is quick, but it demands deliberate, firm handling to achieve a clean result.

Preparing the Inner Fillings (Noodles and Protein)

Before wrapping begins, the soft inner fillings must be ready. The 100 grams of thin rice vermicelli noodles should be soaked—not boiled—for about 3– 5 minutes until tender. Immediately after draining, rinse them thoroughly with cold water. This crucial step stops the cooking process, removes excess starch, and ensures the noodles remain separate and springy rather than becoming a clumpy mess. The shrimp, already poached and sliced, should be cool and dry.

The Critical Placement: Ensuring Shrimp Visibility

This step is essential for creating the visually stunning rolls often seen in restaurants. Lay your softened wrapper flat. Start laying the bulk of your filling (lettuce, noodles, herbs, carrot) in the lower third of the wrapper, leaving ample border space. Then, take two or three of the halved shrimp slices and place them slightly higher up, near the top edge of where the filling starts, ensuring the bright pink, curved side of the shrimp faces up against the wrapper. When you roll, this placement ensures the beautiful shrimp layer is the first thing visible through the wrapper's top translucent layer.

Mastering the Art of the Tight, Clean Roll

Begin the roll by tightly folding the bottom edge of the wrapper up and over the ingredients. Pull back slightly toward yourself to compress the filling and ensure a snug start. Next, fold the left and right sides inwards, like closing an envelope. These side folds secure the contents. Now, roll the entire assembly firmly away from you until the roll is complete. The goal is to maintain tension without tearing the delicate wrapper. If the roll feels loose, the contents will shift when eaten. A critical note: Never overfill; a modest, contained filling is always better than a bulging roll that tears mid-roll.

Troubleshooting and Advanced Tips for Shrimp Spring Rolls

The most common issue encountered when learning How To Make Shrimp Spring Rolls is stickiness or tearing. Always use a clean cutting board—if necessary, wipe it down with a damp cloth and dry it slightly so it’s tacky, not soaking wet. Work swiftly during the hydration phase, relying on the wrapper to firm up after you start rolling. If your rolls are tearing, it means either your water was too hot, or you used too much filling. Practice makes perfect, and the first few rolls are always the hardest!

Serving Suggestions and Delicious Variations

Once your platter of vibrant rolls is complete, serve them immediately alongside the Zesty Peanut Dipping Sauce. For beverage pairing, the refreshing quality of the rolls demands something crisp; a cold, dry Sauvignon Blanc or a light Asian lager cuts through the richness of the peanut sauce beautifully. For a fuller meal, accompany your Easy Shrimp Roll Recipe with a large, bright Vietnamese Noodle Salad (Bún).

Preventing Sticky Wrappers: Chef Secrets Revealed

As mentioned, finished rolls will stick together instantly if allowed to touch. If you need to store them temporarily (less than an hour), arrange them on a platter that has been lightly brushed with sesame oil. Alternatively, you can use crisp, dry butter lettuce leaves to separate the rolls on the platter.

The thin layer of oil or the lettuce barrier prevents the starches from fusing.

Make-Ahead Prep and Short-Term Storage Solutions

While these rolls are best enjoyed immediately after assembly, you can handle most of the preparation up to 24 hours in advance. Cook the shrimp and noodles, chop all the vegetables, and prepare the peanut sauce. Store all these components separately and tightly sealed in the refrigerator. Assemble the rolls no more than two hours before serving. If you must store them assembled, wrap them loosely in slightly damp paper towels, then seal them in an airtight container in the fridge for a maximum of 4 hours. They will eventually firm up and become chewy, so quick consumption is advised.

Dietary Swaps: Vegan, Gluten-Free, and Protein Alternatives

This recipe is inherently flexible. For a delightful vegetarian or vegan option, substitute the shrimp with crispy pan-fried marinated tofu or substantial slices of avocado for richness. If nuts are a concern, swap the peanut butter in the dipping sauce for sunflower seed butter or almond butter, ensuring you check that the hoisin sauce is also nut-free.

For those seeking variety, include thin strips of perfectly seared beef sirloin alongside the shrimp for a "surf and turf" roll. For gluten-free needs, simply ensure you use certified gluten-free rice wrappers and substitute the soy sauce with Tamari in the dipping sauce.

Quick Nutrition Facts and Calorie Breakdown

One of the great selling points of the Shrimp Spring Roll Recipe is its appealing nutritional profile. Based on two rolls with a standard portion of the dipping sauce, the estimated Shrimp Spring Rolls Nutrition comes in between 220–250 calories per serving. They offer 14–16 grams of lean protein and are relatively low in saturated fat. This makes them an outstanding, balanced choice for a light lunch or a clean dinner appetizer, proving that an Easy Shrimp Roll Recipe can be both incredibly satisfying and deeply healthy.