Breads & Bakingcarlsbadcravings
Fresh Shrimp Spring Rolls with Pineapple Hoisin Peanut Sauce
These insanely delicious Fresh Shrimp Spring Rolls are a flavor and texture explosion in every bite and super easy to make with step by step photos!
👥 10 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 40 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
- dutch oven
- oven
- cutting board
📝 Preparation Steps
1
Sweet Chili Marinade
2
Whisk together the Sweet Chili Marinade ingredients in a small bowl.
3
Pineapple Peanut Hoisin Sauce
4
Add 2 tablespoons Sweet Chili Marinade to a small saucepan followed by all remaining Pineapple Hoisin Peanut Sauce ingredients. Stir to combine as you bring to a simmer. Simmer gently until peanut butter melts and Sauce is slightly thickened then remove from heat. Sauce will thicken more as it stands.
butter1 tablespooncup smooth peanut butter1/4
5
Shrimp (optional)
medium shrimp (peeled, deveined, tail on or off)15
6
Melt butter in Dutch oven or saucepan with high sides over medium high heat. Add shrimp and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sauté until opaque, about ⏱️ 3 minutes. Remove to a plate. Once cool enough to handle, cut off tails if needed then cut shrimp in half lengthwise. Add 2 tablespoons Sweet Chili Marinade to shrimp and toss to combine.
butter1 tablespooncup smooth peanut butter1/4medium shrimp (peeled, deveined, tail on or off)15
7
Rice Vermicelli
8
Add 4 quarts water to now empty Dutch oven and bring to a boil, then remove from heat. Stir in rice vermicelli and let sit, stirring occasionally until noodle are tender but not mushy, ⏱️ 5-10 minutes (according to package directions). Taste often so you don’t overcook your noodles. Drain noodles and pat dry then toss with 2 tablespoons Sweet Chili Marinade.
9
Veggies
10
Combine cucumber, carrots and bell pepper in a medium bowl. Add remaining Sweet Chili Marinade and toss to combine.
cucumber, julienned1large carrot, peeled, julienned1
11
Wrappers
12
Prepare your work surface by lining a flat surface with a clean damp kitchen towel or use a ceramic, plastic or marble cutting board (don’t use wood as wrapper will stick to it)
13
Fill 9-inch pie plate with 1 inch warm water. Dip one wrapper into the water for approximately ⏱️ 5 seconds to soften but still remain slightly firm - you want your wrapper to still hold its shape when you remove it from the water. It will become more pliable as you work with it. Lay wrapper flat on work surface. (Don’t be worried if it takes you a couple times to get it right, the biggest mistake people make is soaking their wrappers too long so they easily tear and become hard to work with).
14
Assemble
15
In the middle of the wrapper, place one Boston lettuce leaf half. Top with a couple tablespoons rice vermicelli followed by some veggies, cilantro, mint and basil. Be careful not to overstuff the roll as it will make it harder to roll and more likely to tear. Line 3 pieces shrimp in a row next to the filling. Place 2 basil or mint leaves in between shrimp as pictured if desired – this is purely decorative.
medium shrimp (peeled, deveined, tail on or off)15
16
Roll
17
Roll up wrappers carefully and tightly like you would a burrito. Starting with the side away from the shrimp, gently pull the bottom of the roll over the first row of filling then fold in the sides and continue to roll. (see pictures in post). Repeat process until all spring rolls are assembled.
medium shrimp (peeled, deveined, tail on or off)15
18
Serve
19
Slice each spring roll in half if desired and garnish with sesame seeds. Serve with Pineapple Hoisin Peanut Sauce. If Sauce has become too thick, simply stir in some water to reached desired consistency.
20
Make Ahead/Storing
21
You can make all of the components for the spring rolls ahead of time and store in the refrigerator until ready to assemble. Then assemble when ready.
22
To store, wrap each spring roll individually in plastic wrap and store in an airtight container in the refrigerator.
23
Spring rolls are best served immediately because the wrapper itself tastes the most fresh. That being said, if these spring rolls are for personal use, then they still taste great for up to 3 days, the wrappers just taste more dry. If you are making ahead of time for company, then I would assemble and store (as described above) for no more than ⏱️ 4 hours ahead of time for maximum freshness.
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