Fresh Spring Rolls with Peanut Dipping Sauce
Yield: 10 rolls
Calories: 357kcal
Delicious fresh spring rolls served with peanut sauce. Each roll is filled with crisp vegetables, rice noodles, shrimp, and herbs.
Ingredients
Peanut Dipping Sauce
- ½ cup (120 ml) hoisin sauce
- ¼ cup (60 ml) peanut butter
- ¼ cup (60 ml) water
- 1 tablespoon (15 ml) rice vinegar, Marukan Seasoned Gourmet
- 1 tablespoon (10 g) chopped peanuts
Fresh Spring Rolls
- 6 ounces (170 g) thin rice noodles, Thai Kitchen Thin
- 10 (265 g) jumbo shrimp, 16-20 count, peeled and deveined
- 10 round rice paper wrappers, Three Ladies Brand
- 10 boston lettuce leaves, stem ends removed, cut in half
- 1 cup (60 g) shredded carrots
- 1 cup (75 g) thinly shredded red cabbage
- 1 cup (45 g) bean sprouts
- 20 mint leaves
- ½ cup (2 g) cilantro leaves, lightly packed
Instructions
- Make the Peanut Dipping Sauce - In a medium bowl, whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water for a thinner consistency. Transfer to a serving bowl and sprinkle with chopped peanuts.
- Cook the Rice Noodles - In a medium pot, bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water. Refrigerate until ready to use. Do not discard water!
- Cook the Shrimp - Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minutes, until pink and opaque. Immediately remove the shrimp from the water, drain, and refrigerate. Once cool, cut the shrimp in half lengthwise to create two pieces. Set aside.
- Soak the Rice Paper - Fill a pie dish or a large bowl with cool water, large enough to hold the piece of rice paper. Set a damp dish towel on a cutting board. Immerse one rice paper sheet in the water for 15 to 20 seconds. Remove, shaking off excess water, and lay flat on the damp cloth. The paper may still seem stiff; however, it will become pliable as you build each roll.
- Fill and Roll - Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoons of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern. Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal. Place the seam side down on the plate. Repeat with remaining wrappers.
- To Serve - Serve the shrimp spring rolls immediately with the peanut dipping sauce.
Notes
- Serving Size: 1 spring roll plus 1 ½ tablespoons dipping sauce.
- Lettuce Options: Red leaf, green leaf, or butter leaf lettuce can be substituted for Boston.
- Storing: Wrap each roll tightly in plastic wrap. Place in a single layer in an airtight container and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before serving to soften the rice paper. Peanut sauce can be refrigerated for up to 5 days.
Nutrition
Calories: 357kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 422mg | Potassium: 179mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2873IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg
Recipe Link
Recipe Video