Shrimp Spring Rolls Recipe
Our Shrimp Spring Rolls are a fun and delicious appetizer or dinner that is easy to make - always a crowd-pleaser!
Ingredients
Thai Dipping Sauce:
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon fish sauce
- 1-4 garlic cloves smashed
Shrimp Spring Rolls:
- 15 rice paper spring roll wrappers
- 1/4 - 1/3 package vermicelli noodles
- 15-20 shrimp pre-cooked, cut in half lengthwise (if frozen, thaw in cool water)
- 1 cup carrots julienned
- 1 cup lettuce rip into smaller pieces (I used butter lettuce)
- 1 cup fresh bean sprouts
- 1-2 avocados sliced
- 1/4 cup mint leaves
Instructions
- Make Sauce: Put all the Sauce ingredients in saucepan. Bring to simmer and reduce for about 15 min or until you have the consistency you desire. Remove from heat (it will continue to thicken as it cools) and set aside. Use once cooled or, if you made it ahead of time, place in an airtight container and place in the refrigerator for up to 5 days.
- Prep Noodles + Wrappers: Follow package instructions on the noodles, place in a bowl and set aside. Prep the rice paper wrappers one at a time, as you use them (prep per package instructions).
- Fill Spring Rolls: Lay out softened paper wrapper and fill with noodles, carrots, 1-2 mint leaves, bean sprouts, lettuce, shrimp and avocado - placing those ingredients in the middle of the wrapper.
- Wrap the Rolls: Pull both sides of the wrapper in, over the fillings, and then pull the side closest to you over top the ingredients and continue rolling away from you until complete. Continue until you have used up your ingredients.
- Serve: Enjoy with a small dish of the sauce for dipping!
Notes
- Dipping Sauce/Garlic: feel free to omit the garlic, if you want. Otherwise the more cloves you add, the more spicy it will be - use your personal preference.
- Dipping Sauce Amount: the dipping sauce makes roughly 1/3 cup, so feel free to double that recipe, if you want; you may need to simmer it a few extra minutes to reach your desired consistency.
- Yield: this will ultimately depend upon how tightly you pack the spring rolls, but we were able to make approximately 15-20.
- Make Ahead: these store well in an airtight container in the refrigerator overnight, so you can make them ahead of time if you want!
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