Fresh Spring Rolls with Shrimp

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by Nancy

15 Comments

These fresh spring rolls are easy to make and taste so delicious dipped in fresh peanut sauce.

Fresh Spring Rolls with Shrimp on plate

The texture and taste of a fresh spring roll smothered in delicious peanut sauce is delectable.

I often times have spring rolls as a meal, and after eating them I’m full but they are actually very light.

Shrimp is especially pretty in a spring roll because the colors show though the wrapper so nicely.

And of course, it tastes good too.

These fresh spring rolls are easy to make, and the fillings can be customized with other vegetables and meat if preferred.

The spring roll wrappers and bean thread noodles are generally available in the Asian food section at the grocery store.

This is one of my trusty stand-by appetizer recipes that I make for my friends when they come over because it’s a hit every time.

At the bottom of this post there’s a link to a really good homemade peanut sauce that goes great with these spring rolls.

Let’s check out the ingredients.

Carrots, bean sprouts, green leaf lettuce, cooked large shrimp, green onions, hothouse cucumbers (or regular cucumbers), cilantro…

…spring roll wrappers, and bean thread noodles

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Noodles

In a medium size pan, bring water to a boil.

To the pan add the bean thread noodles.

Stir them up a bit and cook for 5 minutes or until the noodles are soft, slippery, and translucent.

When the noodles are done, rinse them in cold water.

Set aside.

For the Fresh Spring Rolls

Vegetables

Thinly slice into 4-inch strips; the carrots…

…cucumber (if using a hothouse cucumber leave the skin on; if using a regular cucumber peel it first before slicing)…

…and green onions.

Shrimp

Cut the shrimp in half lengthwise…

…and set aside for just a moment while preparing the spring roll wrappers.

Wrapper

In a large shallow bowl, add hot water (hot tap water should be fine).

Put the entire spring roll wrapper in the hot water for 20 seconds or…

…until it starts to get soft.

Gently remove the spring roll wrapper from the water…

…and lay it flat on to a plate or cutting board.

Filling the Wrapper

Set out all of the ingredients by the spring roll wrappers.

If the bean thread noodles are dry or sticky give them a quick rinse.

Lay a piece of the lettuce on the spring roll wrapper just under the top (closest to you) center of the wrapper.

Then top the lettuce with small portions of bean thread noodles,

cucumbers,

bean sprouts,

cilantro,

green onion,

and then add the carrot last so it will show through the spring roll wrapper after rolling it.

Rolling the Wrapper

Gently roll the wrapper once over the veggies (just one roll as tightly as possible).

Then lay 2 pieces of shrimp face down (with the colorful side down) so each piece is lying just in front of the veggies and right under the first roll.

Tuck in each piece of shrimp just a bit so they are between the piece of lettuce and the spring roll wrapper (so that the pretty colors of the shrimp will show through the “window” after rolling it).

Next fold over one side of the wrapper inwards about 1 inch.

Then fold over the other side of the wrapper inwards about 1 inch.

Continue rolling the wrapper to form the spring roll.

Here’s the “window” with the pretty colors showing through.

Repeat this process for the remaining spring rolls.

Serve

The fresh spring roll can be served whole…

…or cut diagonally.

Serve with a dipping such as peanut sauce, soy sauce or teriyaki sauce.

Then dig in and enjoy.

Thank you so much for stopping by CCC!

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