Filled with herbs, veggies, and grilled shrimp, these fresh shrimp spring rolls take some patience to assemble, but they're so flavorful!
Course Main Course
Cuisine vietnamese
Keyword shrimp spring roll
Prep Time 15 minutesminutes
Cook Time 4 minutesminutes
Total Time 19 minutesminutes
Servings 10
Calories 207.52kcal
Ingredients
1pounduncooked shrimp, 16-20 per pound. I prefer Key West pink shrimp because they're super sweet
1tablespoonolive oil
1limejuiced
1teaspoonlime zest
kosher salt and freshly ground black pepper
10-12 8-inchround rice paper wrappers
6ouncesrice or vermicelli noodles, softened in hot water and drained
1red bell pepper, seeded and thinly sliced
2carrots, peeled, halved and thinly sliced
1cucumber, peeled, seeded, halved and then thinly sliced
2cupsspring green lettuces
½cupcilantro leaves
½cupThai basil leaves
½cupmint leaves
Peanut and Nuac Cham Dipping Sauces
For the Peanut Sauce
2tablespoonssmooth peanut butter
¼cuphoisin sauce
1clovegarlic, minced
1tablespoonwater
1teaspoonsugar
¼teaspooncrushed red pepper
For the Nuac Cham Dipping Sauce
¼cuprice wine vinegar
¼cupfish sauce
3-4limes, juiced
1clovegarlic, minced
2tablespoonsgrated carrot
2tablespoonssugar
Pinchof red pepper flakes
Instructions
Shell and remove the tails from the shrimp and rinse. Place in a bowl and drizzle with the olive oil, lime juice and lime zest and season with the kosher salt and freshly ground black pepper.
Skewer the shrimp and heat the grill to medium heat. Brush the grill with oil or cooking spray and cook for 2-3 minutes on each side then remove and let cool.
When cooled, remove the shrimp from the skewers and slice in half from head to tail and set aside.
Fill a large plate or pyrex dish with warm water, dip a rice wrapper into the warm water and completely submerge the wrapper for 1 minute. Set on the wrapper on a clean, flat surface and arrange a few slices of the veggies and herbs on the bottom ⅓ of the wrapper then top with a few lettuce leaves, a small handful of the vermicelli noodles then more veggie slices and herbs.
Place 3 shrimp halves, grilled side down, on the rice paper just above the pile of the vermicelli and veggie pile. Fold the bottom of rice paper over vermicelli and veggie pile and roll over to form a cylinder. Fold in the two sides of the cylinder to make a package and keep folding over until it resembles a burrito shaped roll. Cut in half or in thirds, and serve with peanut and nuac cham dipping sauces.
For the Peanut Sauce
Mix all of the ingredients together in a small bowl until smooth. Serve at room temperature.
For the Nuac Cham Dipping Sauce
Mix all of the ingredients together in a small bowl until sugar has dissolved. Serve at room temperature.
Notes
These rolls should be eaten the day they’re made. Refrigerating overnight can begin to make the rice paper a little tough and not as pliable to the bite.