Simple Vietnamese Shrimp Spring Rolls are a delightful and refreshing treat that perfectly encapsulates the vibrant flavors of Vietnamese cuisine. These rice paper rolls, filled with fresh shrimp, crisp vegetables, and fragrant herbs, are not only delicious but also healthy, making them an ideal choice for light lunches or as appetizers for summer parties.
Ingredients
Scale:
1 pound fresh shrimp, peeled and deveined
1 cup lettuce, shredded (preferably romaine or butter lettuce)
1 cup carrots, julienned
1 cup cucumber, julienned
1 cup fresh herbs (like mint and cilantro)
1/2 cup vermicelli noodles, cooked and cooled
12 rice paper sheets
1/4 cup hoisin sauce
1/4 cup peanut butter
1 tablespoon rice vinegar
1 teaspoon chili sauce (optional)
Instructions
Begin by cooking the shrimp: In a medium pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain and allow them to cool before slicing them in half lengthwise for easier rolling.
Prepare the vegetables: While the shrimp cool, wash and prepare the lettuce, carrots, and cucumber. Make sure to julienne or shred them finely for easy rolling.
Cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process, then set aside.
Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds, until it softens. Lay it flat on a clean surface.
On the lower third of the rice paper, place a few pieces of shrimp, followed by a handful of lettuce, a small amount of vermicelli noodles, carrots, cucumbers, and a sprinkle of herbs.
To roll, fold the sides of the rice paper over the filling, then roll tightly from the bottom up, tucking in the sides as you go.
Prepare the dipping sauce: In a small bowl, combine hoisin sauce, peanut butter, rice vinegar, and chili sauce if desired. Mix until smooth.
Serve the spring rolls fresh with the dipping sauce on the side.
