Shrimp Spring Rolls Recipe

Shrimp Spring Rolls Recipe

Shrimp Spring Rolls

Shrimp Spring Roll Recipe


Spring Rolls
2 oz of dried rice vermicelli
8 sheets of rice paper
2 carrots, julienned
3 scallions, julienned
16 sprigs of cilantro
16 mint leaves
16 small shrimp (or 8 large spring cut in half lengthwise)

Peanut Sauce
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp honey
2 tbsp hot water
1 tsp sriracha (or more to taste)
2 tbsp chopped peanuts

To Make The Spring Rolls

Put the dried vermicelli in a large bowl and cover with boiling water (I used an electric tea kettle). Let the noodles soften for about ten minutes, then drain, and rinse with cold water. Put the drained noodles in a bowl and cover with a damp paper towel. Put more hot water in a bowl large enough to submerge your rice paper without folding it over. Dip a rice paper sheet into the hot water for 2 seconds, then transfer to your chopping block (it will completely soften by the time you’ve added the ingredients.

To Make the Peanut Sauce

Add all ingredients to a bowl and mix until smooth. I wasn’t very precise with my measurements making this sauce – feel free to experiment with different proportions of ingredients.

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