Shrimp Spring Rolls
Ingredients
- 2 bay leaves
- ½ lemon
- salt
- 9 raw jumbo tiger shrimp
thawed if frozen; peeled and deveined
- 5 rice paper wrappers
- finely sliced red cabbage
- julienned carrots
- julienned cucumber
- 1/4 cup natural creamy peanut butter
use seed butter if allergic
- 1 tablespoon soy sauce
I used coconut aminos
- 1 tablespoon sweet Thai chili sauce
or your favorite chili sauce
- 1/2 tablespoon rice vinegar
optional
- 2 tablespoons hot water
Directions
- 1
NOTE: If the shrimp are not already peeled, you can peel them after they are poached.
- 2
Julienne the veggies of choice by slicing them as thinly as possible. You can use a julienne peeler for the carrot and cucumber or cut them as thin as possible with a knife. Set aside.
- 3
Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.
- 4
To a small bowl, add the peanut butter, soy sauce, and sweet Thai chili sauce, and rice vinegar. Gradually add hot water, stirring, until you reach your desired consistency. Set aside.
- 5
Take one sheet of rice paper, submerge it in warm water for 15 to 20 seconds and lay it onto a plate or a clean, damp kitchen towel.
Shrimp Spring Rolls
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About this Recipe
Craving the vibrant freshness of restaurant-style spring rolls right at home? This Shrimp Spring Rolls recipe guides you to create beautifully fresh, flavor-packed rolls with a creamy, rich peanut dipping sauce that will become your new favorite. Imagine crisp vegetables and tender shrimp, all encased in a delicate rice paper wrapper.
The magic of homemade spring rolls lies in their incredible freshness and the balance of textures. What makes this recipe truly special is the delightful contrast between the savory shrimp, the crunch of finely sliced red cabbage, julienned carrots, and cucumber, all brought together by a lusciously rich and tangy peanut sauce. It’s a perfect dance of flavors and sensations.
While mastering the rice paper wrapper takes a little practice and patience, the reward is well worth it. You'll discover a light, chewy exterior yielding to a refreshing explosion of crisp vegetables and succulent jumbo tiger shrimp, all enhanced by a rich, savory, and slightly sweet peanut sauce. This dish offers a wonderful textural experience, marrying the delicate wrapper with robust fillings, creating a truly satisfying bite. It's a remarkably fresh and bright dish, perfect for a light meal or appetizer that truly awakens your palate.
The beauty of spring rolls is their adaptability. Feel free to explore other fillings alongside the tender shrimp; the description itself highlights the limitless possibilities. For the dipping sauce, if coconut aminos are your preference, they make a great substitute for soy sauce, as noted. You can also adjust the heat level by choosing your favorite sweet Thai chili sauce or another preferred chili sauce. A splash of rice vinegar in the sauce brightens the flavors even further.
These fresh Shrimp Spring Rolls are ideal for a light lunch, a vibrant appetizer for gatherings, or a refreshing dinner on a warm evening. Their colorful presentation and fresh ingredients make them a delightful addition to any spread, perfectly complemented by the robust homemade peanut sauce.