Delicious Spring Rolls: Customize with Your Favorite Fillings
Enjoy the crunch of fresh spring rolls filled with vegetables or shrimp, paired with zesty dips for a delightful appetizer.
Equipment
- - Pot
- - Bowl
- Whisk
- - Knife
Ingredients
For the Rolls
- 1 package Vermicelli Rice Noodles Cook according to package instructions
- 12 pieces Large Cooked Shrimp Slice for filling
- 1 package Spring Roll Wrappers Soak until pliable
- 1 cup Shredded Carrots Can substitute with bell peppers or radishes
- 1 head Butter Lettuce Leaves Can replace with any leafy green
- 1 cup Persian Cucumbers Cut into matchsticks
- 1 cup Fresh Herb Leaves (Cilantro, Mint, Basil) Select based on preference
For the Dipping Sauces
- 2 tablespoons Brown Sugar Can substitute with honey or agave
- 2 tablespoons Hot Water To dissolve sugar
- 1 cup Unsweetened Creamy Peanut Butter Almond butter can be used
- 2 tablespoons Soy Sauce or Tamari Use tamari for gluten-free
- 2 tablespoons Seasoned Rice Vinegar Regular rice vinegar as substitute
- 1 teaspoon Toasted Sesame Oil Neutral oils for milder taste
- 1 tablespoon Chili Garlic Sauce Adjust to spice preference
- 1/2 teaspoon Ground Ginger Fresh ginger is excellent as an alternative
- 1 pinch Sea Salt Add to taste
For Sweet Chili Sauce
- 1 cup Granulated Sugar Can substitute with brown sugar
- 1 clove Garlic Clove Optional, fresh is best
- 2 tablespoons Fish Sauce Substitute with soy sauce for vegetarian
- 2 tablespoons Fresh Lime Juice Bottled lime juice is fine if fresh isn't available
Instructions
How to Make Fresh Spring Rolls
- Begin by boiling water in a pot. Cook the vermicelli noodles according to the package instructions, usually around 3-5 minutes. Drain and rinse with cool water until they stop cooking.
- Take your large cooked shrimp and slice them crosswise to create butterfly-like pieces.
- Immerse the spring roll wrappers one at a time into warm water for about 8-10 seconds. Place them on a damp surface.
- Lay a butter lettuce leaf on each wrapper, then add a handful of the cooked vermicelli noodles, a sprinkle of shredded carrots, cucumber matchsticks, fresh herbs, and your prepared shrimp. Roll the wrapper tightly.
- Combine brown sugar with hot water until dissolved. Whisk in creamy peanut butter, soy sauce, seasoned rice vinegar, toasted sesame oil, chili garlic sauce, ground ginger, and sea salt until smooth.
- Dissolve granulated sugar in hot water, then stir in minced garlic, fish sauce, fresh lime juice, chili garlic sauce, and a drizzle of sesame oil.
- Plate your fresh spring rolls with the dipping sauces on the side. They are best enjoyed the same day.
Notes
Optional: Top rolls with finely chopped peanuts for a delightful crunch. Ensure you soak spring roll wrappers just until pliable and avoid overstuffing your rolls.