Shrimp Spring Rolls
Serves 520 mins prep5 mins cook
After a little bit of practice and patience learning to handle rice paper wrappers, you will not only be surprised at how easy it is to make homemade spring rolls, but how limitless the filling and flavor possibilities are.
0 servings
What you need
Instructions
7 NOTE: If the shrimp are not already peeled, you can peel them after they are poached. 4 Julienne the veggies of choice by slicing them as thinly as possible. You can use a julienne peeler for the carrot and cucumber or cut them as thin as possible with a knife. Set aside. The Shrimp 1 Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat. 2 Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for about 3 minutes or until the shrimp curl into themselves and turn pink. Meanwhile, prepare a large bowl of ice water. 3 After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside. Peanut Dipping Sauce 15 To a small bowl, add the peanut butter, soy sauce, and sweet Thai chili sauce, and rice vinegar. Gradually add hot water, stirring, until you reach your desired consistency. Set aside. Assembly 9 Take one sheet of rice paper, submerge it in warm water for 15 to 20 seconds and lay it onto a plate or a clean, damp kitchen towel. 10 Add the vegetables in the bottom third of the wrapper. Roll halfway up into a cylinder, then fold in the sides. Lay two pieces of shrimp on top. Roll into a tight cylinder to seal. 11 Repeat the same step for each roll. Serve right away, alongside the peanut dipping sauce, and enjoy!View original recipe