This Shrimp Spring Rolls recipe is a great way to eat fresh and healthy. These spring rolls are crunchy, tasty and go really well with a peanut dipping sauce.
Shrimp Spring Rolls
Vietnamese Shrimp spring rolls are that good looking kind of appetizer that everyone will reach out for. Even the ones who are die hard cheese and junk food fans. They look pretty, have a definite crunch from all the veggies and taste really fresh and amazing!
They are usually vegetables and protein wrapped in rice paper and are served with a dipping sauce.
What are Vietnamese rolls made of?
These shrimp spring rolls are covered in rice paper and are filled with:
- lettuce
- mint
- cucumber
- carrots
- shrimp
You can add any filling you like. I love adding avocados, poached chicken, rice noodles, bell peppers, mangoes and if I’m in the mood, strawberries for a dessert spring roll recipe.
Wrapping Shrimp Spring Rolls:
Wrapping spring rolls is fairly easy, and once you wrap a few you can go pretty fast. The rice paper is first dipped in water for 10 seconds and then laid out on a chopping board. Let it rest for 3-5 seconds and then place the filling towards the bottom. And then wrap it like a burrito. Here’s a handy tutorial to help you wrap these.
I love serving these shrimp spring rolls with a peanut dipping sauce. You can also use a different sauce if you are allergic to peanuts.
Peanut Dipping Sauce:
The peanut dipping sauce for these spring rolls is really easy to make. Just combine peanut spread with soy sauce, rice vinegar, fish sauce, sugar, ginger and garlic and some water over low heat and simmer till everything thickens. Let this cool for a few minutes and then you can serve this with the spring rolls. For me, this is almost the best part of eating fresh shrimp spring rolls. The sauce is just amazing and so addictive! I love double dipping these spring rolls.