I’ve noticed that when people go to Vietnamese restaurants, one common favorite food is always Spring Rolls, so I’m bringing back a favorite recipe, my Vietnamese Shrimp Spring Rolls. The unique look and texture of the spring roll, combined with the crisp and cool filling and paired with a sweet and creamy peanut sauce is unlike anything you can get anywhere else. But here’s the good news: you can actually easily make it at home.
Many people are intimidated by making Vietnamese Shrimp Spring Rolls because of the rice paper wrapper, but it’s not hard at all.
I can totally understand why: you first have a round sheet of opaque rice paper that’s as fragile as glass. But then just add water, and voilà, the rice paper become soft and pliable and ready to roll! If this will be your first time, there might be some sacrificial wrappers that didn’t quite work out, but you’ll definitely get the hang of it and have beautiful spring rolls in no time.
You might have to visit the Asian aisle or the Asian market to find some of these ingredients, but Amazon also has them too, like these rice papers (affiliate link). I hope you like this recipe enough to keep some stocked in your pantry for a future feature at your dinner table.
- 1 pound shrimp peeled and deveined
- 6-8 sheets rice medium size rice paper
- 1 head of lettuce
- 1 handful of cilantro
- 1 handful of mint
- 1 cucumber sliced thin and long
- 1½ tbsp. peanut butter
- 2 tbsp. hoisin sauce
- ¼ cup milk
- In small pot boil water and add shrimp. Boil for about 5 minutes or until shrimp is pink and fully cooked.
- Wet rice paper and place on flat surface, add a leaf of lettuce, some cilantro, mint and 1-2 sliced cucumber,. Tuck and roll once and add 3-4 shrimp and roll.
- For dipping sauce:
- In small bowl add hoisin sauce, peanut butter and milk. Whisk until creamy.