Invite your creativity to dinner with this hands-on recipe for simple and refreshing Shrimp Spring Rolls.
Part craft, part art, all delicious: this recipe engages all the senses. Creating these spring rolls is an opportunity for creativity in the kitchen. This recipe encourages you to combine fabulous colors and unusual tastes and wrap them in a light-as-a-feather rice paper roll.
The spring roll is East and Southeast Asian fare. You can find them on almost any Asian menu—and they take various forms. The egg roll, lumpia, imperial rolls, and countless others are all iterations of the spring roll. They were traditionally eaten in the spring (hence the name), but now they’re a tasty treat year-round. In China, spring rolls are traditional foods eaten on special occasions like the Tomb-Sweeping Festival, a celebration of spring and a time when families pay homage to their ancestors.
Regardless of the occasion, the spring roll is a wonderful addition to an Asian feast that could include fried wontons, Korean tacos, or Chicken Satay.
Why You Will Love This Recipe //
These spring rolls aren’t just beautiful on the outside. The vegetables and lean protein offer a fantastic nutritious snack. And not only are they a treat to eat, but they’re fun to make! Get creative with the ingredients and the roll.
Ingredients //
You can find rice paper in the international or Asian food aisle of your local grocery store.
- 4 rice papers
- 4 shrimp, peeled and deveined
- 1 lime, cut into wedges
- 1 small cucumber, cut into strips
- 1/2 carrot, cut into strips
- 1/4 cup red cabbage, sliced
- 1/4 cup lettuce leaves
- Fresh coriander
- Fresh mint
How to Make // The Steps
Step 1: Bring a pot of salted water to a boil, then add the fresh shrimp and squeeze lime juice into the boiling water.
Step 2: Boil the shrimp for 2-3 minutes until pink. Remove them from the water and let them cool down.
Step 3: Slice each shrimp lengthwise in half.
Step 4: Fill a large bowl with warm water, then dip one rice paper into the water for 10 seconds until it becomes soft.
Step 5: Place the softened rice paper on a clean towel and place the lettuce, red cabbage, cabbage, and carrot in the center of the rice paper. Top with 2 shrimp halves and the herbs.
Step 6: Carefully fold the sides of the rice paper over the filling, then fold the bottom over the filling and roll tightly to form a spring roll.
Step 7: Repeat this process with the remaining ingredients. Serve the fresh spring rolls with a dipping sauce of your choice.
Tips & Tricks for Perfect Spring Rolls
- Only soak the rice paper until it softens (about 10 seconds); over-soaking will make it tear easily and be hard to handle.
- Slow your roll: You might have to practice a bit to get the roll right. Make sure not to overstuff and keep the roll tight without ripping the paper.
- Make sure you have all of your ingredients prepped and ready. That will make the rolling process go much easier.
FAQs
The sky’s the limit with this one! You can swap out proteins (or make it vegetarian). You can add mango for a beachy vibe, kimchi for a K-pop twist, or feta, cucumber, and olives for a Greek isle bite.
The classic Vietnamese peanut sauce is a perfect choice. But you can’t go wrong with hoisin sauce, sweet chili, or even a simple soy sauce.
Serving Suggestions //
These fresh Spring Rolls are a perfect addition to any meal. They’ll transform your table into art as a fantastic finger food appetizer. They also work well paired with a salad or bowl of soup.
Make Ahead and How to Store //
With a little planning, you can make these spring rolls ahead of time. Just store them in a slightly damp towel or in plastic cling wrap so that the rice paper doesn’t harden. Store leftovers in a sealed container in the fridge. They’re usually fine without preheating, though you might want to let them get to room temperature.
Fresh Shrimp Spring Rolls
Ingredients
- 4 rice papers
- 4 shrimp peeled and deveined
- 1 lime cut into wedges
- 1 small cucumber cut into strips
- 1/2 carrot cut into strips
- 1/4 cup red cabbage sliced
- 1/4 cup lettuce leaves
- fresh coriander
- fresh mint
Instructions
- Bring a pot of salted water to a boil then add the fresh shrimp and squeeze lime juice into the boiling water.
- Boil the shrimp for 2-3 minutes until pink. Remove them from the water and let them cool down.
- Slice each shrimp lengthwise in half.
- Fill a large bowl with warm water then dip one rice paper into the water for 10 seconds until it becomes soft.
- Place the softened rice paper on a clean towel and place the lettuce, red cabbage, cabbage, and carrot in the center of the rice paper. Top with 2 shrimp halves and the herbs.
- Carefully fold the sides of the rice paper over the filling, then fold the bottom over the filling and roll tightly to form a spring roll.
- Repeat this process with the remaining ingredients. Serve the fresh spring rolls with a dipping sauce of your choice.
