Homemade spring rolls with peanut sauce! This recipe is super tasty, easy and healthy. Spring rolls are an awesome way to incorporate lots of veggies into your diet and peanut dipping sauce is full of healthy fats. Assemble rolls before serving or place ingredients on your kitchen table and have everyone make their own! A fun activity for a family night or dinner party.
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A QUICK OVERVIEW – MAKING SPRING ROLLS WITH PEANUT SAUCE:
Keep scrolling for complete recipe and instructions. We’ll start here with a super quick rundown!
- Add a dash of olive oil to a frying pan and place on medium low heat. Place shrimp in a small mixing bowl, add olive oil and spices. Sauté shrimp until fully cooked through and set aside.
- Next, set pot of salted hot water on the stovetop and turn heat to high. Once water comes to a boil, cook rice noodles according to instructions on package. (while you wait for water to boil move onto to veggie prep below). Drain and rinse noodles and cut into thirds.
- Cut up your veggies, rinse bok choy/lettuce and pat dry.
- Mix up your peanut sauce.
- Dip rice paper in a plate of lukewarm water for 3-5 seconds and place on a plate.
- While waiting for rice paper to become stretchy/sticky (which will take a minute or two), add desired fillings.
- Roll fillings up tight! Dip in peanut sauce and enjoy!
- When dipping your rice paper in water, you only need to let it soak for 3-5 seconds. The paper will still be stiff when you pull it out of the water, and it will start to become sticky and stretchy after a couple of minutes. This works perfectly because you can easily remove the paper from the water and transfer it to a plate where you can add all your delicious fillings. By the time you’re done adding fillings, your paper should be stretchy and ready to roll!
WHAT ARE SPRING ROLLS WRAPPED IN?
Spring rolls are wrapped in rice paper! Rice is ground, pressed and dried in sheets. Simply soak these sheets in water for a few seconds and they’ll become sticky and stretchy after a couple of minutes. Add your fillings while you wait for the paper to get stretchy and then roll it up tight!
FILLING FOR SPRING ROLLS:
The options are endless when it comes for spring roll fillings. I like to use rice noodles, shrimp, cucumber, jicama, shredded carrots, cilantro, chives, green leaf lettuce and bok choy! You can have lots of fun with your spring rolls and choose other veggies or proteins.
Vietnamese Shrimp Spring Rolls With Peanut Sauce
- 16 oz. large shrimp *raw, peeled, tail off
- 4 oz. rice noodles
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 12 sheets rice paper
- 1 bunch green leaf lettuce
- 1 bunch bok choy
- 1 cup shredded carrots *see note below
- ½ medium size jicama
- 1 medium size cucumber
- ¼ cup cilantro *chopped
- ¼ cup chives *chopped
Peanut Dipping Sauce
- ½ cup smooth peanut butter
- ⅓ cup gluten free soy sauce
- ⅓ cup water
- 3 tablespoons honey
Recipe notes:Shredded Carrots: I prefer to buy a bag of pre-shredded carrots in the produce section. This is a nice way to save a little time!
- Add a dash of olive oil to a large frying pan and place on medium low heat.
- While you wait for your pan to heat, place shrimp in a small mixing bowl. Add olive oil, garlic powder, ground pepper and salt. Mix until shrimp are well coated.
- Place shrimp in the frying pan in a single layer, leaving an inch of space between each one to avoid overcrowding. You may need to cook your shrimp in two to three shifts for proper spacing, this is important as overcrowding your pan can result in too much moisture and your shrimp will boil rather than fry. Sauté for 1-2 minutes on each side. Once shrimp is fully cooked through, remove from pan and set aside.
- Place a pot of hot, salted water on the stovetop on high heat. Once water comes to a boil, cook rice noodles according to package instructions (move on to veggie prep below while you wait for water to boil). Once noodles are done, drain & rinse and cut them into thirds. You may opt to leave your noodles long and fold them when placing then in your rolls, I personally have found it more convenient to cut them into smaller pieces.
- Julienne cucumber and peeled jicama. This simply means to cut them into small "sticks." You can dice your veggies if you prefer! Get our your bag of pre-shredded carrots, rinse bok choy/lettuce and pat dry.
- Make your peanut dipping sauce. Measure peanut butter, soy sauce, water and honey into a small mixing bowl and whisk well, until smooth.
- Dip your rice paper in lukewarm water and place on a plate. Add shrimp and desired fillings to paper. Once wrap becomes stretchy and sticky (this will take a minute or two), roll your fillings up in the paper.
- Dip in peanut sauce and enjoy!