Fresh Spring Rolls with Best Sauce
Total Time
45 mins
Prep Time
40 mins
Cook Time
5 mins
Rating
4.97 out of 5 stars
(90)
Ingredients
15 servings
- 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
- 1/3 cup water, preferably filtered
- 1/4 cup fish sauce, three crabs 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
- 1 cup sesame ginger dressing, Newmans Own brand
- 2 heaping Tbsp peanut butter
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Preparation
Step 1
Boil Shrimp according to the boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.
Step 2
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.
Step 3
Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
Step 4
Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened (depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.
Step 5
Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.
Step 6
Add shrimp on the second half, placing the shrimp cut-side up.
Step 7
Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
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Chef's notes
Keep rolls moist! Transfer finished rolls to a serving platter and cover with a damp kitchen towel so they do not dry out. Cut in half diagonally to serve.
The nutrition label is for 1 spring roll without the sauce.
