Vietnamese Shrimp Spring Rolls

rouleaux de printemps sur assiette blanche

Vietnamese Shrimp Spring Rolls

Bright, fresh shrimp spring rolls paired with a creamy peanut dipping sauce. Every bite is loaded with crunchy vegetables, tender rice noodles, sweet shrimp, and fragrant herbs.

Print Recipe Pinner la recette

4.79/5 (60)

Prep Time: 30

Cook Time: 5

Total Time: 35

Course: Input

Cuisine: Vietnamese

Servings: rouleaux

Calories: 177kcal

Author: Marc Winer

Ingredients

Peanut Satay Dipping Sauce

120 ml hoisin sauce
60 ml peanut butter
60 ml water
15 ml rice vinegar
10 g crushed peanuts

Shrimp Spring Rolls

170 g rice vermicelli
265 g pink shrimp 16–20 count
10 sheets round rice paper wrappers
10 leaves lettuce stems removed, halved
60 g carrots grated
75 g red cabbage finely grated
45 g bean sprouts
20 leaves mint
2 g cilantro leaves

Procédé

Peanut Satay Dipping Sauce

Whisk all the sauce ingredients in a bowl until smooth, adding a splash more water if you like a thinner consistency.
120 ml hoisin sauce, 60 ml peanut butter, 60 ml water, 15 ml rice vinegar, 10 g crushed peanuts
Pour into a serving bowl and sprinkle with a little extra crushed peanuts.

Shrimp Spring Rolls

Bring 3 litres of water to a boil in a medium saucepan. Drop in the rice vermicelli and cook until tender but still springy, 4–6 minutes or as the package directs.
170 g rice vermicelli
Drain in a colander, rinse under cold water, and chill until needed. Keep the cooking water.
Return the pot to a boil, add the shrimp, and poach for 1–1½ minutes, just until they turn pink and opaque.
265 g pink shrimp
Scoop the shrimp out, drain well, and chill in the fridge.
When cool enough to handle, peel (if needed) and slice each shrimp in half lengthwise. Set aside.
Fill a pie dish or shallow bowl large enough to fit a rice-paper sheet with cold water.
Spread a damp kitchen towel over a cutting board. Submerge one rice-paper sheet for 15–20 seconds.
10 sheets round rice paper wrappers
Lift it out, shake off excess water, and lay it flat on the towel. It may feel a little firm; it will continue to soften as you build the roll.
Place a lettuce half on the lower third of the wrapper. Top with 2–3 tablespoons of vermicelli, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a sprinkle of bean sprouts.
10 leaves lettuce, 60 g carrots, 75 g red cabbage, 45 g bean sprouts
Roll the wrapper up halfway into a tight log, then fold in the sides like an envelope.
Arrange 2 shrimp halves, cut-side down, along the fold, tuck in a few cilantro and mint leaves, and finish rolling into a neat cylinder.
20 leaves mint, 2 g cilantro leaves
Repeat with the remaining ingredients, placing each roll seam-side down. Serve right away with the peanut satay sauce.

Notes

Feel free to swap in any crunchy vegetables you love—try adding some Vietnamese pickled vegetables for extra zing.

If the rice paper gets too sticky, wet your fingers and gently pull it apart.

The wrapper will still feel slightly firm when you lift it from the water. Resist soaking it for more than 20 seconds; once fully hydrated the starches become gluey and hard to handle.

Nutrition

As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !