I literally used to make different versions of fresh spring rolls almost daily. I was so obsessed (and still am). These fresh shrimp spring rolls are light yet will leave you satisfied and full without feeling like crap. They are quick, easy, and fun to make too. Simply fill some rice noodle wrappers with your favorite protein and veggies…then dip, bite, crunch, repeat!
What I love about fresh spring rolls is you can be creative with them. There aren’t too many rules. Use shrimp, tofu, or just veggies, herbs and noodles. Or you can leave out the noodles if you prefer a lower carb version. You can add mango for sweetness and really any kind of greens or veggies you like! This recipe is fairly traditional since the hubby prefers the basics, but feel free to add or take away whatever you like.
TIPS WHEN ASSEMBLING THE SPRING ROLLS:
- Let the paper get extra sticky: When you lay the spring roll wrapper down onto the cloth, you want to make sure it dries and bit a gets nice and sticky before folding and rolling. The stickier the rice paper is, the easier it is to work with and less likely to rip.
- Separate the ingredients: separating the greens, shrimp and herbs into different sections where they aren’t touching will enhance the flavor and texture. Also, putting the shrimp on the outside layer will make the spring roll pretty 🙂
- Take your time: The first one or two might be frustrating until you get the hang of it but just take your time with each step and you’ll be rolling like a pro in no time!
- The more herbs the better: A LOT of the flavor in spring rolls comes from the herbs so don’t be shy!
- 10 cooked jumbo shrimp – cut lengthwise in half, 16-20 count
- 10 round rice paper wrappers
- 10 spinach leaves, boston lettuce leaves, or red leaf, stem ends removed – roughly chopped
- 6 ounces of rice noodles (such as vermicelli)
- 1 cup shredded carrots – roughly chopped
- 15 fresh mint leaves
- 1/4 c. cilantro leaves
- 1/4 c. green onions – chopped
- Your favorite peanut dipping sauce
how to make fresh shrimp spring rolls…
- In a medium saucepan, boil water. Add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.
- Immediately remove the shrimp from the water, drain and cool in the refrigerator.
- Once cool, remove the shell and cut the shrimp lengthwise in half to give two pieces. Set aside..
- Boil the dried rice noodles until tender but not mushy (about 3 minutes). Drain and cool with cold water, refrigerate until ready to use
- Fill a large bowl with water.
- Lay a dish towel on a cutting board. Immerse one rice paper sheet into the water for about 1 minute.
- Remove, shaking off excess water and lay flat on the dampened cloth.
- Lay 1 tbs. of greens over the middle of the rice paper. Sprinkle 1 tsp. of carrot pieces over the greens, and top with 2 tbs. of rice noodles.
- Fold the other half of the rice paper over the ingredients.
- Place the mint leaves, cilantro, and green onions on top of that fold. Fold the sides in like a present and top with three shrimp halves.
- Keep rolling the paper into a tight cylinder to seal
- Repeat with remaining wrappers. Plate with seam side down
- Serve immediately with the peanut dipping sauce.
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