Vegetable & Shrimp Spring Rolls

Darci Juris

By
@keepitinthekitchen

These healthy spring rolls happen are served with 2 sauces for dipping - a garlic soy with a 'kick',and a peanut dipping sauce. Both are tasty.
These would make a great light lunch at the office.


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Rating:

Comments:

Serves:

8-10 rolls

Prep:

45 Min

Cook:

10 Min

Ingredients

1 1/2 lb
cooked shrimp, rinsed, tail removed, sliced in half
3 oz
rice noodles
3/4 c
carrot, shredded
1/2 c
scallions, finely sliced
1 c
cucumber, finely sliced
1/2 c
cilantro, fresh, chopped
3/4 c
bibb lettuce leaves, shredded
12
rice paper rounds

GARLIC SOY SAUCE

2 clove
garlic, minced
1
thai chili, minced
2 Tbsp
lime juice
1 Tbsp
sugar
1 tsp
rice vinegar
1/4 c
soy sauce
water, as needed

PEANUT SAUCE

1 Tbsp
lemon juice
2 Tbsp
ginger, minced
1 c
water
1/2 c
hoisin sauce
3 Tbsp
peanut butter, creamy
1 1/2 Tbsp
sugar

Directions Step-By-Step

1
For Garlic sauce: In a small bowl, mix all ingredients together well, making sure sugar dissolves. Set aside.
For Peanut sauce: In a small sauce pan, whisk together all ingredients and heat on low until sauce thickens. Set aside.
2
Fill a small shallow cake pan with warm water. Working with 4 sheets of rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds.
3
Carefully arrange soaked sheets in a single layer on paper towels to drain.
4
Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange a pinch of cilantro leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top with shrimp pieces, carrot, cucumber, scallions, noodles and lettuce.
5
Gently roll up filling tightly in sheet, folding in the sides of sheet to completely enclose filling (like a burrito), and continue rolling.
6
Transfer assembled rolls to a tray and cover with dampened paper towels. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls) and refrigerate until ready to serve.
7
Make remaining spring rolls in same manner until all sheets are filled.
8
Just before serving, using a serrated knife, cut spring rolls in half diagonally. Arrange spring rolls on a platter and serve with dipping sauces.
9
NOTE: Rice paper may become sticky. Just use a little water or oil to help. You will lose a few sheets while perfecting the process. Once you get the hange of it, it goes smoothly. But it will take a couple tries, so don't get inpatient.

About this Recipe