Ginger Shrimp Spring Rolls
Dive into the freshness of these ginger shrimp spring rolls paired with a homemade spicy peanut sauce for a perfect meal or appetizer.
Ingredients
- 10 spring roll wrappers
- 16 oz shrimp cooked & peeled
- 1 tablespoon rice vinegar
- 2 tablespoons ginger finely minced
- 3 tablespoons soy sauce
- 1 tablespoon cilantro chopped
- 1 cup creamy peanut butter
- 2 tablespoons garlic minced
- 1 tablespoon sriracha
- 1 tablespoon sambal oelek (chili paste)
- 1 tablespoon fish sauce
- 1 tablespoon coconut oil optional
- 2 cups water
- 1 cup English cucumber julienned
- 1 cup mango sliced
- ½ cup carrot julienned
- ½ cup spicy microgreens optional
- 4 cups verminecelli rice noodles cooked & chilled
- 2 radishes sliced thin
- 4 cups romaine lettuce
Instructions
- If starting with raw shrimp, boil the shrimp for 2-3 minutes or until pink and cooked through. Reserve the hot water. Add the vermicelli noodles to the hot water for 2-3 minutes or until softened. Remove and place in an ice bath until ready to use.
- In a small bowl, whisk together the rice vinegar, soy sauce, chopped cilantro, and ginger. Season the cooked shrimp with salt and pepper. Pour the ginger sauce over the shrimp, chill and marinate for at least thirty minutes.
- Using another small bowl, microwave the peanut butter for thirty seconds. Stir in the minced garlic, sriracha, sambal oelek, and soy sauce (and fish sauce, if using). Stir until creamy. If the sauce is too thick, add one tablespoon of coconut oil and heat again; restir the peanut sauce until smooth.
- Fill a pie pan with water. Dip a single sheet of rice paper into the water for 3-5 seconds. The rice paper should feel slimy and still slightly hard. It will continue to soften as it sits. Transfer the wet rice paper to a plate.
- Place the desired fillings, from cucumbers, mangoes, radishes, and carrots in the center of the wrapper. Any "pretty" fillings you want visible should be on the bottom layer, touching the rice paper. Use individual leaves of romaine lettuce to wrap up the vermicelli noodles and other ingredients.
- Fold over two sides of the rice paper wrapper so that it is almost touching in the center. Use the remaining side closest to you to wrap around the fillings in the center. Tuck the edge under the fillings and continue to roll until all the fillings are wrapped up, and it looks like a spring roll.
- Chill until ready to serve or serve at room temperature alongside the spicy peanut sauce. Enjoy!
Video
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