Shrimp Spring Rolls with Peanut Dipping Sauce

Fresh shrimp spring rolls with a delicious peanut dipping sauce. every roll is crammed with healthy crisp vegetables, rice noodles, seafood, and herbs. Impress family and friends with this simple appetizer! Dip, chomp, crunch, eat, repeat! recent spring rolls area unit one in all the best forms of Vietnamese food to recreate reception. It’s a healthy food and vegetable appetiser incased during a delicate semitransparent paper wrapper.

The trick is mastering however long to soak the dish wrappers, to create the rolling method a breeze. But, it solely takes many seconds, therefore ensure that every one of the filling ingredients area unit prepped initial for a simple assembly method.

For ancient Vietnamese spring rolls, use a mix of crisp lettuce, cut carrots, thinly sliced red cabbage and bean sprouts paired with the shrimp. alimentary paste rice noodles (Amazon link) additionally build every roll a bit a lot of hearty, nonetheless still light-weight.

I additionally add 2 to a few items of recent herbs like mint and cilantro for nonwoody notes with every bite. Don’t make full the wrappers or wrap them too tight or they will break.

Buy the shrimp pre-cooked or just blanch them in boiling water for concerning one to a pair of minutes till they're pink and opaque. i like to recommend victimisation the 16/20 count (extra jumbo) size and a white or pink form of shrimp. Cut them in half lengthwise therefore they’re easier to put flat within the roll.

Ingredients

Peanut Dipping Sauce-

• 1/2 cup hoisin sauce , (120ml) Lee Kum Kee
• 1/4 cup smooth peanut butter, (60ml)
• 1/4 cup water, (60ml)
• 1 tablespoon rice vinegar, (15ml) Marukan Seasoned Gourmet
• 1 tablespoon peanuts, (10g) chopped, plus extra for sprinkling

Shrimp Spring Rolls-

• 6 ounces thin rice noodles, (170g) Thai Kitchen Thin
• 10 jumbo shrimp, (265g, 10 ounces) 16-20 count
• 10 round rice paper wrappers, Three Ladies Brand
• 10 boston lettuce leaves, thick stem ends removed, cut in half
• 1 cup shredded carrots, (60g, 2 ounces)
• 1 cup red cabbage, (75g, 2 1/2 ounces) thinly shredded
• 1 cup bean sprouts, (45g, 1 1/2 ounces)
• 20 mint leaves
• 1/2 cup cilantro leaves, (2g) lightly packed

Instructions

Peanut Dipping Sauce-

1. In a medium bowl whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water if you would like the consistency thinner.
2. Transfer to a serving bowl and sprinkle with chopped peanuts.

Shrimp Rolls-

1. 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.
2. Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.
3. Immediately remove the shrimp from the water, drain and cool in the refrigerator.
4. Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.
5. Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.
6. Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.
7. Remove, shaking off excess water and lay flat on the dampened cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.
8. Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
9. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.
10. 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.
11. Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.

Recipe From : Jessica Gavin