Shrimp Spring Rolls

These Shrimp Spring Rolls are as beautiful as they are! Spring rolls are one of our favorite nutritious, colorful flavour-packed meals. After a little bit of practice and patience learning to handle rice paper wrappers, you will not only be surprised at how straightforward it is to make homemade shrimp spring rolls but how limitless the filling and flavor possibilities are.

What stands out

What makes this Shrimp Spring Rolls recipe so beautiful and nutritious is the variety of fillings that work here. Any colorful vegetable can be used: sprouts or micro-greens, sliced avocado, strips of bell pepper, crunchy lettuce leaves, shredded radishes, and so much more. The vegetables included in the recipe make some of our favorite combinations but are just a suggested starting point.

The creamy peanut-soy dipping sauce is so simple. Just stir together a few condiments and add a bit of water to thin the dip to your desired consistency. The smooth, salty dip is a must alongside the fresh, crunchy rolls. Everything is best enjoyed fresh served right after you finish assembling the shrimp spring rolls.

How to Prepare

Start by using a sharp knife to julienne your veggies as thinly as possible. You can use a julienne peeler as well. Then, set aside.

Next, add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.

Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for about 3 minutes or until the shrimp curl into themselves and turn pink.

Meanwhile, prepare a large bowl of ice water for the shrimp.

After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside.

To a small bowl add the peanut butter, soy sauce, sweet Thai chili sauce, and rice vinegar.

Gradually add hot water, stirring, until you reach your desired consistency. Set aside.

Take one sheet of rice paper submerge it in warm water for 15 to 20 seconds, and then lay it onto a plate or a clean, damp kitchen towel.

Add the vegetables in the bottom third of the wrapper. Roll halfway up into a cylinder, then fold in the sides. Lay two pieces of shrimp on top. Roll into a tight cylinder to seal.

Repeat the same step for each shrimp spring roll. Serve right away, alongside the peanut dipping sauce, and enjoy!

Kitchen tip

We like to prep all the components for these Shrimp Spring Rolls and set up a workstation before we begin wetting the wrappers and rolling them.

Swaps

Feel free to customize these Shrimp Spring Rolls to suit your taste preferences and dietary needs. Explore protein swaps, colorful veggies, dipping sauce tweaks, and more, giving you the freedom to customize these spring rolls to your liking. Here are just a few options:

• Crabmeat or tofu instead of shrimp
• Leave out the protein for a veggie-only spring roll
• Add bean sprouts or thinly sliced mango to your rolls
• Seed butter instead of peanut butter (for those with a peanut allergy)
• Large lettuce leaves instead of rice paper to wrap the spring rolls

All About Rice Paper Wrappers

A major component of this Shrimp Spring Rolls recipe are specialty Rice paper wrappers. You can find these wrappers at many major grocery stores, as well as Asian grocery shops.

These thin wrappers are generally made from tapioca and rice flour, making them naturally gluten-free. Once the wrappers are wet, they take on a soft, pliable, sticky texture that makes them ideal for wrapping. When working with rice paper wrappers, avoid over-soaking them or else they’ll tear and will not roll up at all, and work fast so the wrappers don’t get sticky on you. Also, avoid over-stuffing the wrappers which again will cause them to break. Practice makes!

Serve it with

• You can make a quick and straightforward dipping sauce by combining soy sauce and fresh lime juice instead of, or in addition to, the peanut dipping sauce.
• Serve these Shrimp Spring Rolls alongside a simple Asian-inspired slaw: combine a package of coleslaw mix with some of the peanut dipping sauce or a mixture of soy sauce, sesame oil, chili oil, and lime juice.
• These Shrimp Spring Rolls pair wonderfully with pickled vegetables (you can purchase pre-made from Asian grocery stores or make your own), which add bright acidity and crunch.
• If you love Asian-inspired rolls, be sure to also check out our Vegetable Egg Rolls.

Questions

What if we have a peanut allergy?

You can make this sauce with seed butter or other nut butter of your choice.

Where can we find rice paper?

You can buy Vietnamese rice paper at most major grocery stores or Asian markets. They are thin, dry, translucent circular sheets made from rice.

strong Can we make these shrimp spring rolls in advance and store them for later?

While it’s best to enjoy spring rolls fresh, you can make them a few hours ahead of time if needed. To prevent them from drying out, place a damp paper towel or cloth over them and store them in an airtight container in the refrigerator.

strong What are some alternatives to shrimp for this recipe?

You can replace shrimp with various options, such as marinated firm tofu, cooked chicken, crabmeat, or even smoked salmon. These substitutions allow you to cater to different dietary preferences and tastes.

strong Can we make gluten-free shrimp spring rolls?

Yes, you can make gluten-free spring rolls by using gluten-free tamari or soy sauce in the dipping sauce. Ensure that all condiments and ingredients used are gluten-free to accommodate those with gluten sensitivities.

strong Can we use a different dipping sauce besides peanut sauce?

Yes! While peanut sauce is a classic pairing with spring rolls, you can explore other dipping sauces. Some options are sweet chili sauce, hoisin-based sauce, or a sesame ginger sauce to suit your taste preferences.

Ingredients

Makes 5 Spring Rolls

Poaching Ingredients

• 2 bay leaves
• ½ lemon
• salt
• 10 raw jumbo tiger shrimp, thawed if frozen; peeled and deveined

Additional Ingredients

• 5 rice paper wrappers
• finely sliced red cabbage
• julienned carrots
• julienned cucumber

Peanut Dipping Sauce

• ¼ cup natural creamy peanut butter, use seed butter if allergic
• 1 tablespoon soy sauce, I used coconut aminos
• 1 tablespoon sweet Thai chili sauce, or your favorite chili sauce
• ½ tablespoon rice vinegar, optional
• 2 tablespoons hot water

Equipment

• Julienne Peeler
• Nakiri Knife
• Cutting Board
• Medium Pot
• Redmond Real Salt
• Mixing Bowls

Method

1. NOTE: If the shrimp are not already peeled, you can peel them after they are poached.
2. Julienne the veggies of choice by slicing them as thinly as possible. You can use a julienne peeler for the carrot and cucumber or cut them as thin as possible with a knife. Set aside.

The Shrimp

1. Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.
2. Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for about 3 minutes or until the shrimp curl into themselves and turn pink. Meanwhile, prepare a large bowl of ice water.
3. After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside.

Peanut Dipping Sauce

1. To a small bowl, add the peanut butter, soy sauce, and sweet Thai chili sauce, and rice vinegar. Gradually add hot water, stirring, until you reach your desired consistency. Set aside.

Assembly

1. Take one sheet of rice paper, submerge it in warm water for 15 to 20 seconds and lay it onto a plate or a clean, damp kitchen towel.
2. Add the vegetables in the bottom third of the wrapper. Roll halfway up into a cylinder, then fold in the sides. Lay two pieces of shrimp on top. Roll into a tight cylinder to seal.
3. Repeat the same step for each roll. Serve right away, alongside the peanut dipping sauce, and enjoy!