Shrimp Spring Rolls with Peanut Dipping Sauce

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

Show: Sara's SecretsEpisode: Bridal Buffet

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
35 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 35 min
Total:: 1 hr 5 min

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Ingredients

Dipping Sauce:

2 tablespoons minced fresh ginger
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sweet white miso
1/4 teaspoon red pepper flakes

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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Comments & Reviews

recipe Shrimp Spring Rolls with Peanut Dipping Sauce
Becky Fort Worth, TX 04-20-2009
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Worth the Trouble
Rated: 5 stars out of 5

I just made these for a cool, springy dinner. YUM! This was my first time working with the rice paper. It was tricky,... but I'm glad I persevered. I found that filling them on a plate covered with a wet paper towel worked best. (A dry paper towel was too sticky and made the papers tear easily.) I think making these with a friend or two would make it easier and more fun! One could soak the papers, one could fill them, etc. I couldn't find miso, so I left it out of the dipping sauce, which was delicious despite the omission. Overall, I think it's a fresh, tasty dish I would recommend to any adventurous cook!Read more
recipe Shrimp Spring Rolls with Peanut Dipping Sauce
Anonymous 04-18-2008
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a little advice
Rated: 4 stars out of 5

To the reviewer who seemed to think this recipe was missing cooking instructions - they aren't missing, there simply aren't... any. You don't cook them. These are fresh spring rolls - so you soak the wrappers, as instructed, before rolling them. You purchase the shrimp already cooked. The vegetables are meant to remain raw and crunchy. And the "Dipping Sauce" is just that - a dipping sauce. You don't "add it" to the spring roll.Read more
recipe Shrimp Spring Rolls with Peanut Dipping Sauce
Anonymous 04-30-2007
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you dont cook these
Rated: 5 stars out of 5

FYI
recipe Shrimp Spring Rolls with Peanut Dipping Sauce
Anonymous 04-05-2007
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Where is the rest of the recipe on cooking item?
Rated: 1 stars out of 5

This recipe is incomplete and does not have the part on how to cook this item??????? Oops someone forgot to complet... this.....so upset. I did make this anyway and steamed the wraps but the taste was really bad. Plus the recipe also forgot to mention the peanut sauce should go inside the wrap not as a dipping sauce. Stay away from anything that says, Sara's Secrets since to me, this is code for stay away from the incomplete recipes. Oh on the same episode the dessert was incomplete also. The Dulce de Leche did not offer a cooking time either. GrrrrrrrrrrrrrrRead more
recipe Shrimp Spring Rolls with Peanut Dipping Sauce
DAVID Sheboygan, WI 01-28-2006
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Party hit
Rated: 4 stars out of 5

Made these for a late Christmas party and they were the hit of the evening. The peanut sauce was definitely an enhancer.
recipe Shrimp Spring Rolls with Peanut Dipping Sauce
ELISABETH Baton Rouge, LA 08-13-2005
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YUM!
Rated: 5 stars out of 5

I can't tell you how many times I've made these. There is a little effort involved, HOWEVER, they are well worth it and only... get better each time I make them.Read more