Thai Shrimp Spring Rolls

Total Time:
1 hr 33 min
Prep:
52 min
Inactive:
30 min
Cook:
11 min

Yield:
12 rolls
Level:
Advanced

Ingredients
  • 5 ounces thin rice stick noodles
  • 2 tablespoons soy sauce, divided
  • 1 pound unpeeled large shrimp
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon sambal chili paste
  • 2 teaspoons sugar
  • 1 large cucumber, unpeeled, seeded, and cut into matchsticks
  • 1 large carrot, peeled and grated
  • 3/4 cup fresh cilantro, chopped
  • 3/4 cup fresh mint, chopped
  • 12 (8 1/2-inch) round rice paper wrappers
  • 12 leaves Bibb, Boston, or other soft lettuce
  • Soy Ginger Dipping Sauce, recipe follows
  • Soy Ginger Dipping Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons finely grated ginger
  • 2 tablespoons chopped green onion
  • 2 medium cloves garlic, minced
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
Directions

Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.

Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.

Return the water-soy sauce to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.

Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.

Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.

Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.

Cut the noodles into small 1 to 2-inch pieces with kitchen shears.

Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.

Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.

Soy Ginger Dipping Sauce:

Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.


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