Shrimp Spring Rolls in 25 Minutes
These Shrimp Spring Rolls are a staple of Vietnamese Fresh Spring Rolls. Use this Vietnamese Shrimp Spring Rolls Recipe and our budget swap table. Ready in 25 m
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fivestarrecipes.com.
Cooking tools:
- Saucepan
- Stove
- Kettle
- Colander
- Chef's knife
- Cutting board
- Mandoline
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Paper towel
- Serving platter
Ingredients
- 1 lb (450g) medium shrimp, peeled, deveined, and poached
- 4 oz (115g) thin rice vermicelli noodles
- 1 head (200g) butter lettuce, leaves separated
- 1 cup (60g) cucumber, julienned
- 1 cup (60g) carrots, julienned
- 1/2 cup (15g) fresh mint leaves
- 1/2 cup (15g) fresh Thai basil leaves
- 1/4 cup (10g) fresh cilantro sprigs
- 12-15 sheets (150g) Vietnamese rice paper wrappers
- 1/2 cup (125g) creamy natural peanut butter (unsweetened)
- 2 tbsp (30ml) hoisin sauce (low sugar)
- 1 tbsp (15ml) fresh lime juice
- 1 tsp (5ml) sriracha or chili garlic sauce
- 2-4 tbsp (30-60ml) warm water
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