Shrimp Spring Rolls with Peanut Dipping Sauce
- 🦐 12 large shrimp, cooked and peeled
- 🥬 1 cup lettuce or spring mix
- 🍜 120g rice noodles, cooked
- 🌿 1/2 cup fresh basil leaves
- 🥒 1/2 cucumber, julienned
- 🥕 1 cup shredded carrots
- 🥬 1 cup red cabbage, finely sliced
- 🥠 12 spring roll rice paper wraps
- 🥜 1/3 cup peanut butter
- 🍶 2 tablespoons soy sauce
- 🍚 1 tablespoon rice vinegar
- 💧 1/4 cup water
- 🍯 2 tablespoons sweet and sour sauce
- 🌶️ 1 tablespoon sriracha (optional)
These Shrimp Spring Rolls with Peanut Dipping Sauce provide a refreshing and flavorful experience as either an appetizer or a light meal. They are filled with vibrant vegetables and juicy shrimp, neatly wrapped in delicate rice paper. When combined with the savory and slightly spicy peanut dipping sauce, they offer a delightful taste sensation that is sure to satisfy.
Experience a fresh and flavorful bite with these Shrimp Spring Rolls accompanied by a savory and slightly spicy Peanut Dipping Sauce. Perfect as an appetizer or a light meal, these rolls are packed with vibrant vegetables and succulent shrimp, all wrapped in delicate rice paper.
Ingredients
For the Spring Rolls:
🦐 12 large shrimp, cooked and peeled
🥬 1 cup lettuce or your favorite spring mix
🍜 120g rice noodles, cooked
🌿 1/2 cup fresh basil leaves
🥒 1/2 cucumber, julienned
🥕 1 cup shredded carrots
🥬 1 cup red cabbage, finely sliced
🥠 12 spring roll rice paper wraps
For the Peanut Dipping Sauce:
🥜 1/3 cup peanut butter
🍶 2 tablespoons soy sauce
🍚 1 tablespoon rice vinegar
💧 1/4 cup water
🍯 2 tablespoons sweet and sour sauce
🌶️ 1 tablespoon sriracha (optional, for a kick)
Instructions
1- Prepare the Peanut Dipping Sauce:
- In a small mixing bowl, combine the peanut butter, soy sauce, rice vinegar, water, sweet and sour sauce, and sriracha.
- Whisk until smooth and well combined. Set aside for the flavors to meld together.
2- Assemble the Spring Rolls:
- Fill a shallow dish with warm water. Dip one rice paper wrap in the water for about 10-15 seconds or until soft and pliable. Carefully lay it out flat on a clean surface.
- On the lower third of the wrap, place a layer of lettuce or spring mix. Add a small portion of rice noodles on top.
- Next, layer a few pieces of red cabbage, shredded carrot, cucumber, and fresh basil leaves.
- Add two cooked shrimp onto the vegetables.
3- Wrap the Spring Rolls:
- Fold the bottom edge of the rice paper over the filling. Fold in the sides and roll tightly, like a burrito.
- Repeat the process with the remaining ingredients.
4- Serve:
- Arrange the spring rolls on a serving platter. Serve with the prepared peanut dipping sauce. Enjoy fresh!
Prep Time: 20 minutes
Cook Time: 5 minutes (for shrimp and noodles)
Total Time: 25 minutes
Servings: 4 servings (3 rolls per serving)
Calories: Approximately 350
Proteins: 16g
Fats: 15g
Carbohydrates: 40g
Equipment: Shallow dish for soaking rice paper, Sharp knife for slicing vegetables, Mixing bowl for sauce, Whisk
Cooking Tips:
- For extra flavor, consider marinating the shrimp in a bit of lime juice and soy sauce before cooking.
- Use a damp cloth under your rice paper to prevent sticking as you roll.
#springrolls #shrimprecipes #peanutsauce #freshrolls #appetizer #easyrecipes #healthymeals
YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
