I really wish we would’ve been recording our cooking day when we made these spring rolls because it was quiet comical! The rolling of the spring rolls with the delicate rice paper definitely took a few attempts….at least it did for us. Once you get the system down it’s easy rolling and SO worth it!!
Courtney and I have a list a mile long of dishes and recipes that we want to make for the blog. Shrimp spring rolls have been on the top of our list for well over a year so I’m not really sure why it’s taken us so long to finally make them. We are happy to finally bring these little rolls of deliciousness to you. Dipping these shrimp spring rolls in the spicy peanut sauce is like the icing on the cake, or the dip on the spring roll….you know what I mean. It’s definitely not an option to not make the peanut sauce!
If you can’t find the spring roll wrappers and rice noodles in the Asian section of the grocery store try looking for them at World Market, they have a great selection of Asian foods. These spring rolls are made with a few simple ingredients, rice paper, rice noodles, julienned carrots and bell peppers, shrimp and fresh mint. You can definitely sub shredded chicken for the shrimp or make them vegetarian and skip the protein if you would like as well. We love them with the shrimp but whatever floats your boat!
You want to line up all of your ingredients on the soaked spring roll wrappers. You definitely need to work quickly and carefully, the soaked wrappers like to stick to anything and everything. The best method we found is to fold the sides in first like a burrito and then slowly roll it up. A little easier said than done but we have confidence that you will get the hang of it just like we finally did!
How pretty are these spring rolls? The good news is that they taste just as good as they look!
Remember the part about not skipping out on the peanut sauce? Just a reminder…don’t skip the peanut sauce!!! Okay, I’m pretty confident I got my point across about the peanut sauce. Enjoy the spring rolls and don’t forget to fill us in on any funny stories you have about working with the spring roll wrappers!
Check out another one of our favorite recipes for buffalo chicken dunkers with creamy blue cheese dip.
- 12 shrimp - cooked, tails removed
- 1 pkg spring roll wrappers
- 1 red bell pepper - thinly sliced
- 1 large carrot - thinly sliced
- 1 package rice noodles (we used 2 squares)
- 1 bunch fresh mint
- ⅓ C smooth peanut butter
- 1 clove garlic - minced
- 2 Tbsp soy sauce
- 2 tsp toasted sesame oil
- 3 Tbsp apple cider vinegar
- 1Tbsp freshly grated ginger
- 1 Tbsp fresh lime juice
- ½ tsp red pepper flakes
- 1 Tbsp brown sugar
- ¼ C warm water
- Start by cooking rice noodles according to package instructions. Rinse with cold water in collander and set aside.
- Follow package directions to soften spring roll wrappers. We used a large plate with warm water to soak wrappers until translucent and soft. This part can be tricky. Lift wrapper out of water carefully and lay on flat cutting board.
- Line 3 shrimp across the center of the wrapper. Lay mint leaves over shrimp, follow with a small handful of the peppers and carrots. Spread them evenly on the sides of the shrimp. Place a small handful of the rice noodles on top of the shrimp, mint and peppers. Top with another layer of mint leaves. Fold the outer sides over to hold everything inside like a burrito followed by the bottom, then roll towards top and fold over until sealed closed. The wrappers are sticky so they will stay together. Repeat with remaining ingredients.
- Combine all ingredients in a bowl and whisk until blended into a nice smooth consistancy.