Shrimp Spring Rolls with Peanut Dipping Sauce Recipe

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Fresh Shrimp Spring rolls with peanut dipping sauce is a refreshing and delicious appetizer. Each roll is filled with healthy crisp vegetables and herbs.

Servings: 10 rolls


Peanut Dipping Sauce:

1/2 cup hoisin sauce, Lee Kum Kee

1/4 cup peanut butter, smooth

1/4 cup water

1 tablespoon rice vinegar, Marukan Seasoned Gourmet

1 tablespoon peanuts, chopped

Shrimp Rolls:

10 jumbo shrimp, cut lengthwise in half, 16-20 count

10 round rice paper wrappers, Three Ladies Brand

10 boston lettuce leaves, or red leaf, thick stem ends removed, cut in half

6 ounces thin rice noodles, Thai Kitchen Thin

1 cup carrots, shredded

1 cup red cabbage, thinly shredded

1 cup bean sprouts, fresh

20 mint leaves, fresh

1/2 cup cilantro


Peanut Dipping Sauce:

  1. Combine all sauce ingredients in a medium-sized bowl, whisking until smooth. Add more water if you would like the consistency thinner.
  2. Transfer to a serving bowl and sprinkle with chopped peanuts.

Shrimp Rolls:

  1. In a medium saucepan, boil water. Once the water comes to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.
  2. Immediately remove the shrimp from the water, drain and cool in the refrigerator.
  3. Once cool, remove the shell and cut the shrimp lengthwise in half to give two pieces. Set aside.
  4. Visit Shrimp Spring Rolls with Peanut Dipping Sauce @ for full instructions.

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