Refreshingly Light Fresh Spring Rolls Recipe

Brighten up your summer gathering with Fresh Spring Rolls, featuring crisp veggies and tender shrimp wrapped in a delicate rice paper hug.

Fresh Spring Rolls Recipe

Ease into a delightful culinary experience with Fresh Spring Rolls, where crisp vegetables and succulent shrimp tangle with soft rice noodles inside delicate rice paper wraps. Paired with either a traditional Vietnamese dipping sauce or a simple, creamy peanut sauce, these rolls offer a symphony of vibrant flavours and textures in every bite. An ideal choice for a light yet satisfying meal, fresh spring rolls are a testament to the art of freshness in every roll.

Ingredients:

• 1 lb Large Shrimp, 21-25 count, peeled and deveined (keep the shells to boil shrimp)
• 3 oz Vermicelli Rice Noodles
• 1/2 Butter Lettuce, 15 leaves
• 2 Carrots, peeled and julienned
• 1/2 English Cucumber julienned, or 3 small cucumbers
• 1 cup Cilantro sprigs
• 15 Round Rice Paper Sheets, 8.5” diameter

Vietnamese Spring Roll Dipping Sauce

• 1/3 cup water, preferably filtered
• 1/4 cup fish sauce, three crab brand
• 1/4 cup granulated sugar, or to taste
• 2 Tbsp lime juice, freshly squeezed from 1 lime
• 2 tsp rice wine vinegar
• 2 tsp chili garlic sauce, or to taste (more will make it spicier)
• 1 large garlic clove, grated of finely minced (or 2 small cloves)
• 2 tsp sesame oil
• 1 tbsp shredded carrot

Peanut Dipping Sauce

• 1 cup sesame ginger dressing, Newman’s Own brand
• 2 heaping Tbsp peanut butter

Instructions

How to Make Spring Rolls:

• Boil Shrimp according to our boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.
• Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble.
• You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat, and let them sit in hot water for 5-7 minutes.
• Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chopped cilantro,
• Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water.
• Submerge the spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place the wet spring roll wrapper on a clean and lightly wet cutting board.
• Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.
• Add shrimp on the second half, placing the shrimp cut-side up.
• Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.
• To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.

How to Make Vietnamese Dipping Sauce

• In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste.

How to Make Peanut Dipping Sauce:

• In a mason jar, combine dressing and peanut butter, cover tightly with lid, and shake until smooth and well combined.

Serving Suggestions

• Kung Pao Chicken
• Easy Vegetable Stir Fry
• Teriyaki Salmon
• Beef and Broccoli
• Chicken Chow Mein

Tips and Tricks

• Don’t Overcook Noodles: They should be tender but not mushy; rinse with cold water and drain well after cooking to stop the cooking process.
• Make-Ahead: Vegetables can be prepped, and shrimp cooked a day ahead, but spring rolls are best enjoyed the day they are assembled.
• Storing: If needed, spring rolls can be assembled a few hours in advance. Keep refrigerated and covered with a damp kitchen towel to prevent the wrappers from drying out.