These vibrant, fresh spring rolls are a light and healthy appetizer or meal. Packed with tender shrimp, crisp vegetables, and soft herbs, all wrapped in delicate rice paper, they are served with a savory and slightly sweet peanut-hoisin dipping sauce that is utterly addictive.
Ingredients
For the Shrimp Spring Rolls:
8-10 large rice paper wrappers (round, 22cm/8.5-inch diameter)
1 lb (450g) medium-large shrimp, cooked, peeled, deveined, and halved lengthwise
2 oz (50g) rice vermicelli noodles or thin rice sticks
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh Thai basil leaves (optional, but recommended)
1 large carrot, julienned or grated
1 medium cucumber, seeds removed and julienned
4-5 leaves red or green leaf lettuce, ribs removed, leaves torn
Optional: 1 red bell pepper, thinly sliced or 1 avocado, sliced
For the Peanut-Hoisin Dipping Sauce:
1/4 cup creamy peanut butter
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
2-3 tablespoons warm water (to thin to desired consistency)
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