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Fresh Spring Rolls with Shrimp

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

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.

They are really very easy to make and you can customize the filling based on the veggies and meat you have on hand.

The spring roll wrappers and bean thread noodles are generally available in the Asian food section at the grocery store and tend to last quite a while in the pantry.

For fun I sometimes go to an Asian market to buy the spring roll wrappers and noodles.  There are so many kinds to choose from so I buy a few different kinds to experiment.

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

Also, here’s a link to a super delicious recipe for an Easy Peanut Sauce from a previous post.

So let’s check out the ingredients:

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

…..spring roll wrappers, and bean thread noodles.

Here’s how to make it.

For the Noodles:

Boil water in a medium size sauce pan,

and add the bean thread noodles.

Stir them up a bit and cook for about 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 Veggies and Shrimp:

Thinly slice the carrots….

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

…..and the green onions into 4 inch strips.

Cut the shrimp in half lengthwise….

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

For the Spring Rolls:

Fill a large shallow bowl with hot water (hot tap water should be fine).

Put the spring roll wrapper in the hot water……

……for about 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.

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

You may need to give the cooked bean thread noodles another 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 the 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.

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 in about 1 inch.

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

Continue rolling the wrapper to form the spring roll.

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

The spring roll can be served whole…..

….or cut diagonally.

Serve with peanut sauce, soy sauce or teriyaki sauce.

YUM.

Shrimp Spring Rolls

Yield: Serves 4 (Makes 12 Spring Rolls)

Ingredients:

12 Spring Roll Wrappers (12 ounce package)
2 cups cooked Bean Thread Noodles
1 bunch Green Leaf Lettuce
2 cups Fresh Bean Sprouts
1 bunch Cilantro
½ Hothouse Cucumber (or 1 regular peeled cucumber)
3 Green Onions
2 to 3 Carrots (medium size)
12 large cooked Shrimp

Directions:

For the Noodles: Boil water in a medium size sauce pan and add the bean thread noodles. Stir them up a bit and cook for about 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 Veggies and Shrimp: Thinly slice the carrots, cucumber and green onions into 4 inch strips. Cut the shrimp in half lengthwise. Set aside for just a moment while preparing the spring roll wrappers.

For the Spring Rolls: Fill a large shallow bowl with hot water (hot tap water should be fine). Put the entire spring roll wrapper in the hot water for about 20 seconds or until it starts to get soft. Gently remove the wrapper from the water and lay it flat on to a plate or cutting board. Set out all of the other ingredients by the spring roll wrapper. You may need to give the cooked bean thread noodles another 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 the bean thread noodles, cucumbers, bean sprouts, cilantro, green onion, and carrot. Put the carrot on last so it will show through the wrapper after rolling it. 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 just 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 (this will be a “window” that will show off the pretty colors of the shrimp after rolling it). Next fold over one side of the wrapper in about 1 inch. Then fold over the other side of the wrapper in about 1 inch.

Continue rolling the wrapper to form the spring roll. The spring roll can be served whole or cut diagonally. Serve with peanut sauce, soy sauce or teriyaki sauce.

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15 Comments

  1. Made these this week. Used left over chicken, but they’re so fresh and healthy! Thanks for the inspiration, as always!

    • Hi Amber, that’s great. So glad you like these and you’re right, they are so fresh and healthy! Thank you for letting me know. Have a nice rest of the weekend!

  2. Great recipe I have been looking for spring rolls I think I’ll add mint to the spring rolls as well. Thanks

    • Hi There, mint sounds like a great idea. I’ll actually have to try that too next time I make these. Thank you for stopping by!

  3. These are just gorgeous! And I love your step by step…great post!

  4. I love spring rolls. These look so good!

  5. What a fabulous tutorial Nancy. I love shrimp spring rolls and pairing it with peanut butter sauce sounds just perfect.

  6. These do make for one of the healthiest appetizers around, not to mention delicious. I love the crunch of all those raw veggies with the peanut sauce-yum! Also, this is an excellent tutorial. Well done. I hope you are enjoying the weekend!

  7. All your photos are amazing!!! Thank you for the nice comments on my site. Cheers, Tara

  8. As always, your spring rolls – and pretty much anything else you make – is pure art! Stunning and delicious as always!