shrimp spring rolls
Shrimp spring rolls are a healthy, vibrant dish filled with fresh vegetables, herbs, and tender shrimp. Perfect for a light appetizer or a main dish, they can be served with a tasty dipping sauce.
Equipment
- 1 large bowl
- 1 frying pan or skillet
- 1 sharp knife
- 1 cutting board
- 1 serving platter
- 1 small bowl for the dipping sauce
Ingredients
- 12 large shrimp, peeled and deveined
- 8 pieces rice paper wrappers
- 1 cup lettuce leaves, shredded
- 1 cup grated carrots
- 1 cup cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/2 cup cooked vermicelli noodles optional
- as needed tablespoons olive oil for cooking
- to taste salt
- to taste pepper
- to serve dipping sauce store-bought or homemade
Instructions
- Begin by heating a tablespoon of olive oil in a frying pan over medium heat.
- Add the peeled and deveined shrimp to the pan. Season with salt and pepper, and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and let them cool.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes soft. Remove it and lay it flat on a clean surface.
- Place a few pieces of shrimp, some shredded lettuce, grated carrots, cucumber, mint, cilantro, and vermicelli noodles (if using) at the bottom third of the wrapper.
- Fold the bottom of the rice paper over the filling, then fold in the sides and roll it up tightly. Repeat this process with the remaining wrappers and filling ingredients.
- Arrange the spring rolls on a serving platter. Serve with your preferred dipping sauce.
Notes
Feel free to customize the filling ingredients based on your preferences or what you have available.
To make a homemade dipping sauce, combine rice vinegar, soy sauce, and a little sugar for a quick and simple option.
For a vegetarian version, you can substitute shrimp with tofu and add more vegetables.