Spicy Spring Rolls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy spring rolls have become my go to appetizer whenever I want something that feels fancy but comes together in just 45 minutes. The best part is how affordable they are to make, especially if you grab shrimp on sale. Fresh herbs like cilantro aren't just there for flavor either, they're packed with antioxidants that support digestion and overall wellness. The sriracha gives these rolls a real kick while the lime juice keeps everything bright and balanced. They're perfect for impressing guests or enjoying as a light meal, and honestly, once you get the rolling technique down, you'll be making batch after batch.
Ella x
Ingredients
- 16rice paper wrappers(8 inch diameter)
- 200 gshredded cabbage(finely chopped)
- 150 ggrated carrot
- 30 gfresh mint leaves
- 25 gfresh cilantro
- 2red chili peppers(thinly sliced)
- 300 gcooked shrimp(halved lengthwise)
- 100 grice noodles(cooked and cooled)
- 3 tablespoonssriracha sauce
- 2 tablespoonslime juice
- 1 tablespoonfish sauce
Detail level
Instructions
- 1
Make the dipping sauce by whisking together sriracha, lime juice, and fish sauce in a small bowl. Adjust the heat level by adding more sriracha if you prefer extra spice.
Tip: You can make this sauce up to two days ahead and store it in an airtight container.
- 2
In a large mixing bowl, combine the shredded cabbage, grated carrot, mint, cilantro, and sliced red chili peppers. Toss everything together gently to distribute the ingredients evenly.
Tip: Don't chop the herbs too finely or they will bruise and lose flavor.
- 3
Add the cooled rice noodles and halved shrimp to the vegetable mixture. Gently fold everything together until well combined, being careful not to break the shrimp or noodles.
Tip: If the filling seems dry, sprinkle a little extra lime juice over it.
- 4
Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes soft and pliable, then lay it on a damp kitchen towel.
Tip: Don't over soak the wrapper or it will tear easily. It will continue to soften as you work with it.
- 5
Place about 3 tablespoons of filling in the center of the wrapper, leaving space on all sides. Arrange 2 shrimp halves on top of the filling so they will be visible through the wrapper.
Tip: Position the shrimp halves with the curved side down for a more appealing presentation.
- 6
Fold the bottom edge of the wrapper over the filling, then fold in the left and right sides, and finally roll tightly toward the top edge. The wrapper should seal itself as it dries.
Tip: Rolling too loosely will cause the spring rolls to fall apart when you eat them.
- 7
Repeat the dipping and rolling process with the remaining wrappers and filling. Place finished spring rolls on a plate lined with plastic wrap, keeping them from touching each other.
Tip: You can prepare spring rolls up to 4 hours ahead and cover them with a damp towel to prevent drying.
- 8
Serve the spring rolls immediately with the spicy dipping sauce on the side. They are best eaten fresh while the wrappers are still slightly soft and chewy.
Tip: If you prefer crispy spring rolls, pan fry them in oil over medium heat for 2 minutes per side until golden.
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