Shrimp Spring Roll Recipe
Shrimp Spring Roll Recipe
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Shrimp Spring Roll Recipe
This delicious shrimp spring roll recipe offers a fresh and healthy way to enjoy shrimp wrapped in rice paper, complemented by crisp vegetables and served with a flavorful dipping sauce. Perfect for appetizers, snacks, or a light meal, these spring rolls are not only visually appealing but also easy to make at home.
Description
Spring rolls are a popular dish in many Asian cuisines, known for their vibrant colors and fresh ingredients. Our shrimp spring roll recipe showcases succulent shrimp, fresh vegetables, and fragrant herbs, all wrapped in delicate rice paper. These rolls are a versatile dish that can be served as an appetizer at parties or enjoyed as a light lunch. The combination of textures and flavors makes them irresistible.
In this shrimp spring roll recipe, we focus on using high quality, fresh ingredients. The shrimp are cooked to perfection juicy, tender, and seasoned lightly to enhance their natural flavor. Crisp lettuce, crunchy carrots, and refreshing cucumber provide a satisfying crunch, while aromatic herbs like cilantro and mint elevate the taste profile.
One of the best aspects of making spring rolls is the customization. You can modify the ingredients based on what you have on hand or what you enjoy. Adding sliced avocado or mango can introduce a creamy or sweet element, while bean sprouts or bell peppers can offer additional crunch. The dipping sauce can also be tailored to your preference; a classic peanut sauce, sweet chili sauce, or soy sauce with sesame oil can all complement these delightful rolls.
The process of rolling the shrimp spring rolls might seem intimidating, but with a little practice, it becomes an easy and enjoyable task. The key is to keep the rice paper moist and work quickly to prevent it from becoming too soft. As you roll, make sure to pack the fillings tightly without overstuffing, ensuring a neat and tidy roll.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup lettuce, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- ½ cup vermicelli noodles, cooked (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil for cooking
Dipping Sauce (Optional)
- ¼ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Water to thin as needed
Instructions
- Cook the Shrimp: In a skillet, heat vegetable oil over medium heat. Season the shrimp with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
- Prepare the Vegetables: While the shrimp cool, prepare the vegetables. Shred the lettuce, julienne the carrots and cucumber, and chop the herbs.
- Make the Dipping Sauce: In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, and sesame oil. Mix well, adding water gradually until you reach your desired consistency.
- Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip a rice paper wrapper in the water for about 10 seconds until it softens. Lay it flat on a clean surface. Place a few shrimp, a handful of lettuce, carrots, cucumber, herbs, and vermicelli noodles (if using) in the center of the wrapper.
- Roll the Spring Roll: Fold the sides of the wrapper over the filling, then roll from the bottom up, tucking tightly as you go. Repeat with remaining wrappers and fillings.
- Serve: Arrange the spring rolls on a platter and serve with the dipping sauce.
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Shrimp Spring Roll Recipe
Ingredients
- 1 lb large shrimp peeled and deveined
- 8 rice paper wrappers
- 1 cup lettuce shredded
- 1 cup carrots julienned
- 1 cup cucumber julienned
- ½ cup fresh cilantro chopped
- ½ cup fresh mint chopped
- ½ cup vermicelli noodles cooked (optional)
- Salt and pepper to taste
- 1 tablespoon vegetable oil for cooking
- Dipping Sauce Optional
- ¼ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Water to thin as needed
Instructions
- Cook the Shrimp: In a skillet, heat vegetable oil over medium heat. Season the shrimp with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
- Prepare the Vegetables: While the shrimp cool, prepare the vegetables. Shred the lettuce, julienne the carrots and cucumber, and chop the herbs.
- Make the Dipping Sauce: In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, and sesame oil. Mix well, adding water gradually until you reach your desired consistency.
- Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip a rice paper wrapper in the water for about 10 seconds until it softens. Lay it flat on a clean surface. Place a few shrimp, a handful of lettuce, carrots, cucumber, herbs, and vermicelli noodles (if using) in the center of the wrapper.
- Roll the Spring Roll: Fold the sides of the wrapper over the filling, then roll from the bottom up, tucking tightly as you go. Repeat with remaining wrappers and fillings.
- Serve: Arrange the spring rolls on a platter and serve with the dipping sauce.
Notes
- For a vegetarian option, substitute shrimp with tofu or extra vegetables.
- Spring rolls are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 24 hours.
- Experiment with different fillings and sauces to create your own variations.
