Shrimp Spring Roll has this firm meat and sweet taste of bright pink shrimp fused with fresh crunchy vegetables, all rolled in a single translucent rice paper. And did I mention that it also comes with a bowl of sweet-savory peanut sauce? Just perfect.
Shrimp Spring Roll
A Shrimp Spring Roll is another popular delish recipe of the spring roll varieties. It is a Vietnamese spring roll dish, Gỏi cuốn, made up of pork, prawn, julienne vegetables, bún (rice vermicelli) folded inside bánh tráng (rice paper or cold roll).
I grew up prioritizing Filipino lumpia among the cuisine during special celebrations. It has been my personal tradition to pair it up with spaghetti or pancit, and a glass-filled orange juice (or isn’t it every Filipino’s?). That is why I am so pumped up with its cousin dishes like this popular Shrimp Spring Roll.
I remember the very first time I tasted this kind of spring roll which was served in a Vietnamese restaurant. I was very intrigued with how the fillings are seen through the odd transparent wrapper and it also comes with a special sauce like Lumpiang Sariwa. Honestly, the pink shrimps are very tempting. I did not hesitate for one second to taste this new kind of roll recipe, and never did I regret to try it.
How to Make Shrimp Spring Roll
To make a fresh Shrimp Spring Roll is very easy and speedy. It’s quite affordable, too! You just need to work with fresh vegetables, some vermicelli, perfectly cooked shrimp, and of course, a clear recipe guide. Just a quick heads-up for your shrimp-shopping, look for black spots on the head of the shrimp. This indicates the age of the shrimp: the lesser black spots, the fresher.
With either pre-cooked or 2-minute blanched shrimp, alongside julienne vegetables, vermecelli noodles, and a rice paper, you can now start making a delicious Shrimp Spring Roll. For the roll: soak the rice paper for 10 seconds in water, then on one side start arranging the vegetables (a piece of lettuce, julienne carrots and cucumbers) and the blanched vermicelli noodles. Roll everything until it is half-folded. Add enough pieces of half lengthwise cut of pink shrimp and slide in a single onion ring. Fold the rice paper completely and stack onto a platter.
As for the sauce, just blend in all the remaining ingredients: the peanut butter, soy sauce, rice wine vinegar, hoisin sauce, chili oil, minced garlic, and sesame oil. Mix well until it forms a uniform dark brown color, thick-textured dip. Now it’s ready to sit beside the stack of healthy flavorful rolls. Eat well!
Shrimp Spring Rolls
- For the roll:
bunch of lettuce
3.2 oz pack vermicelli
1/4 cooked shrimp
bunch of onion spring
8 pcs rice paper
- For the peanut sauce:
3 tablespoon peanut butter
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 teaspoon hoisin sauce
1 teaspoon chilli oil
1 tablespoon sugar
2 cloves minced garlic
drop of sesame oil
- Begin with chopping the boiled carrots and cucumber into julienne pieces. Cut the cooked shrimps in half lengthwise. Leave the lettuce uncut.
- In a separate bowl, soak the vermicelli pasta in water for about 3 minutes before cooking it into the pot. Cook for 5-7 minutes.
- Wet the rice paper for at least 10 seconds. Spread onto the clean work surface then start arranging the vegetables together with the noodles on one side and the shrimp onto the other. Roll to wrap into a neat covering.
- In a small dish, start making the sauce by mixing the peanut butter, soy sauce, rice wine vinegar, hoisin sauce, chilli oil, sugar, minced garlic, and drops of sesame oil. Mix until well-combined.
- Arrange a presentable stack of Shrimp Spring Rolls on a platter. Side this with a cup of the fine brown sauce. Serve immediately!
- A retail-director of New York’s best seafood market advises that it’s important to look for the black spots on shrimp’s head — the lesser black spots it has, the fresher it is.
- The rice paper should not be oversoaked in water, otherwise it would too be hard to manage. At least 5-10 seconds is enough to make the rice paper supple.
- This recipe is best served within the same day it is cooked. Even if it can be preserved by chilling in the refrigerator, but the texture of the rice paper is not guaranteed to be the same.