appetizer
Southeast Asian–Style Spring Rolls with Shrimp
Explore the flavors of Southeast Asia with these spring rolls, featuring shrimp, crisp veggies, and herbs, all wrapped in delicate rice paper.
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Prep Time
1.25 hours
Yield
8, Makes 8 spring rolls
Scale Recipe
- granulated sugar1 teaspoon
- fermented fish sauce such as nuoc mam1 1/2 tablespoons
- lime juice from one lime2 1/2 tablespoons
- table salt1 teaspoon
- ounces rice vermicelli3
- ounces medium shrimp , peeled with tails removed8
- large carrot , peeled and grated on large holes of box grater (about 1/2 cup)1
- chopped unsalted roasted peanuts1/3 cup
- medium jalapeño chile or 2 Thai chillies, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes1
- large cucumber (about 12 ounces), peeled and cut according to illustrations below1
- leaves red leaf lettuce or Boston lettuce, halved lengthwise4
- round rice paper wrappers (8 inches in diameter)8
- loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces1/2 cup
- fresh cilantro leaves , loosely packed1/2 cup
Instructions
1
Combine sugar, fish sauce, and lime juice in small bowl; set aside.
2
Bring 2 quarts water to boil in medium saucepan. Stir in salt and shrimp. Cook until shrimp are opaque, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl. Stir in rice vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles and set aside.
3
When shrimp is cool enough to handle, coarsely chop.
4
Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
5
Place lettuce on platter. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6 cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper (see illustration 1, below); top with 1 tablespoon carrot mixture, then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Place about 2 tablespoons of the chopped shrimp on top of noodles. Wrap spring roll according to illustrations 2 through 4, below; set on 1 lettuce piece on platter. Cover with second damp kitchen towel; repeat with remaining wrappers and filling. Serve with dipping sauce, wrapping lettuce around exterior of each roll.
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