Description
Bright and fresh spring rolls filled with shrimp, vermicelli, and herbs, served with a creamy peanut dipping sauce.
Ingredients
- 12 pieces Rice paper wrappers
- 1.5 cups Shredded carrots
- 1 cup Thinly sliced red bell pepper
- 0.5 cup Fresh mint leaves (Chopped)
- 0.5 cup Fresh cilantro (Chopped)
- 1 cup Cooked shrimp (Sliced in half lengthwise)
- 0.75 cup Rice vermicelli noodles (Cooked according to package instructions)
- 0.5 cup Peanut butter (Smooth)
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice (Freshly squeezed)
- 1 tablespoon Honey
- 1 clove Garlic (Minced)
- 0.25 teaspoon Crushed red pepper flakes (Optional)
- 2 tablespoons Warm water (To thin sauce)
- Extra lime wedges (for serving)
- Extra herbs (for serving)
Instructions
- Prep everything first: Gather and prep all ingredients, ensuring shrimp is cooked, vegetables are julienned or shredded, herbs chopped, and vermicelli cooked and cooled.
- Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, honey, garlic, and red pepper flakes (if using) with warm water until pourable.
- Soften the rice paper: Dip one rice paper wrapper into warm water for 5–8 seconds and lay it carefully on a damp surface. It should be pliable but still slightly firm.
- Layer the fillings: Place fillings on the lower third of the wrapper: a handful of vermicelli, shredded carrots, red bell pepper, mint, cilantro, and halved shrimp.
- Roll and seal: Fold the bottom of the wrapper up over the fillings, fold the sides in tightly, then roll away from you to seal. Repeat with remaining wrappers.
- Serve immediately: Serve with the peanut sauce, lime wedges, and extra herbs. Store any unused rolls in the fridge covered with a damp towel.
Notes
For a vegetarian version, omit the shrimp and add extra vermicelli and herbs. Serve with lime wedges for added freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Thai