Shrimp Spring Rolls with Peanut Dipping Sauce

Recipe courtesy Michele Adams and Gia Russo, Wedding Showers, Chronicle Books, 2000

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Picture of Shrimp Spring Rolls with Peanut Dipping Sauce Recipe Photo: Shrimp Spring Rolls with Peanut Dipping Sauce Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 5 min
Prep
30 min
Cook
35 min
Yield:
8 servings
Level:
Intermediate
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Translucent sheets of rice paper hint at the fresh ingredients inside these little pouches. Because the paper is very fragile, make sure to buy extra to work with. Spring rolls can be made up to three hours before serving.

Ingredients

Dipping Sauce:

Spring Rolls:

  • 3 ounces bean thread noodles, cooked and drained
  • 1 cup finely shredded cabbage
  • 1/3 cup grated carrot
  • 1/4 cup sliced green onion
  • 1/4 cup sesame seeds, toasted
  • 16 cilantro leaves, whole
  • 16 mint leaves, whole
  • 1 pound shrimp, cooked, peeled and split in half lengthwise
  • 16 (6-inch) round sheets rice paper

Directions

To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.

To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.

Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

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Newest Ratings and Reviews

Read all 12 reviews

  • on December 20, 2011

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    I love these! This was my first time working with rice paper and it's not easy, but the result is well worth it. I will definitely make these again.

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  • on October 02, 2010

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    Very good. However I like fresh Thai basil leaves instead of or in addition to the mint and cilantro.

    people found this review Helpful.
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  • on September 21, 2010

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    We loved these. The sauce was delicious and the kids loved it. We didn't have much luck with the bean thread and ended up using bean sprouts in the rolls and they were delicious. We'll try with bean thread and spouts both next time... and there will definitely be a next time!

    people found this review Helpful.
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