Spring Rolls
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
These spring rolls are my go to when I want something fresh and impressive without spending hours in the kitchen. They're naturally packed with lean protein from the shrimp and loaded with crisp vegetables that give you tons of nutrients and fiber. The best part? No cooking required, just assembly, so you'll have them ready in twenty minutes flat. I love serving these at gatherings because guests always think I've fussed way more than I actually have. The homemade peanut hoisin dipping sauce is the real star here, turning these into something that tastes like restaurant quality but costs a fraction of the price.
Ella x
Ingredients
- 12rice paper wrappers(22cm diameter)
- 300 gcooked shrimp(halved lengthwise)
- 150 gvermicelli noodles(cooked and cooled)
- 12lettuce leaves(butter or romaine)
- 30 gfresh mint leaves
- 20 gfresh cilantro
- 1cucumber(julienned)
- 1carrot(julienned)
- 100 mlhoisin sauce
- 60 gpeanut butter(smooth)
- 30 mllime juice
- 50 mlwater
Detail level
Instructions
- 1
Prepare all your filling ingredients and arrange them on a clean workspace. Having everything ready before you start rolling makes the process smooth and enjoyable.
Tip: Work with room temperature ingredients as they're easier to handle than cold ones.
- 2
Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for about 5 seconds until it becomes soft and pliable, then lay it flat on your work surface.
Tip: Don't oversoak the wrappers or they'll tear. They'll continue to soften as you work.
- 3
Place a lettuce leaf in the center of each softened wrapper, leaving space at the top and bottom. Layer a small handful of vermicelli noodles on top of the lettuce.
Tip: Keep the filling centered and not too thick so the roll stays manageable.
- 4
Add a few shrimp halves, a small amount of cucumber, carrot, and several mint and cilantro leaves to each wrapper. Leave about 3cm clear space at the top and bottom.
Tip: Less filling is better than more when you're starting out.
- 5
Fold the bottom edge of the wrapper up and over the filling, then fold in both side edges tightly. Roll upward, keeping everything tucked in firmly until you reach the top. The wrapper should seal as it dries slightly.
Tip: Keep your hands slightly damp so the wrapper doesn't stick to your fingers.
- 6
Make the dipping sauce by whisking together hoisin sauce, peanut butter, lime juice, and water until you reach a smooth, pourable consistency. Adjust the taste with extra lime juice if needed.
Tip: You can make the sauce ahead and store it in the refrigerator for up to a week.
- 7
Arrange the finished spring rolls on a serving plate seam-side down. Serve immediately with the peanut hoisin dipping sauce on the side.
Tip: These are best enjoyed fresh, but you can cover them with a damp towel for a couple of hours if needed.
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