Shrimp Springrolls Recipe

Poach shrimp

Fill a medium saucepan with 4 cups water. Add 1/2 tsp kosher salt and bring to a gentle simmer over medium heat. Add shrimp and cook just until opaque and curled, about 2–3 minutes depending on size.

Prepare an ice bath (2 cups ice + 2 cups cold water) while shrimp poaches. As soon as shrimp are cooked, transfer them with a slotted spoon to the ice bath to stop cooking. Let cool 2 minutes, then drain and pat dry with paper towels. Slice each shrimp in half lengthwise if using 3/4–1 inch shrimp to make them lay flat in the roll.

Season shrimp with white pepper (1/4 tsp) and set aside on a plate.

Prepare vermicelli

Place 2 oz rice vermicelli in a heatproof bowl and pour enough boiling water to cover. Let soak 3–5 minutes until pliable but still slightly firm. Drain well and cut into shorter lengths (6–8 inches) with kitchen shears for easier rolling.

Julienne carrots, cucumber, and red bell pepper into thin matchsticks. Pick mint leaves from stems and reserve cilantro sprigs. Rinse and gently dry butter lettuce leaves (if using) and place on a clean towel.

Prep rice paper

Fill a large shallow dish or pie plate with warm water (not boiling). Have a clean damp towel and a work surface ready. If rice paper tends to stick, brush a tiny amount (1 tsp) of neutral oil on your work surface or towel.

Fully submerge one rice paper wrapper for 6–8 seconds until the edges begin to soften but the center is still slightly firm — it will continue to soften as you work. Place the softened wrapper onto the damp towel or work surface.

Assembly (per roll): On the lower third of the wrapper (closest to you) place 1 butter lettuce leaf (optional, helps structure), a small pinch (about 1/6 cup) of rice vermicelli, a few julienned carrots (about 1 tbsp), a few cucumber sticks (1 tbsp), some red pepper (1 tbsp), 2 mint leaves, 2 cilantro sprigs, and 2 shrimp halves (or 1 whole shrimp if not halved) arranged with the curved side facing outward so shrimp will show through the wrapper.

Fold the bottom edge of the wrapper up over the filling, tuck once to enclose, then fold in the sides snugly and continue rolling away from you to form a tight cylinder. Keep rolls snug but not stretched. Repeat with remaining wrappers and fillings to make approximately 12 spring rolls.

If making ahead, place finished rolls seam-side down on a plate lined with a damp towel and cover with plastic wrap to prevent drying. They are best within 4 hours of assembling; if storing longer, keep refrigerated up to 24 hours.

Make sauce

In a small bowl, combine 3 tbsp creamy peanut butter, 2 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp fresh lime juice, 3 tbsp warm water, 1/2 tsp sesame oil, 1 minced garlic clove, and 1/2 tsp chili garlic sauce (optional). Whisk vigorously until smooth and slightly pourable. Adjust consistency with more warm water (1 tsp at a time) if too thick, and balance flavor with extra lime or soy as needed.

Transfer sauce to a serving bowl and top with chopped roasted peanuts (2 tbsp) if desired.

Arrange spring rolls on a platter. Serve with the peanut dipping sauce and lime wedges on the side. For extra texture, sprinkle a few chopped peanuts on the sauce or rolls just before serving.

Estimated make-ahead note: keep assembled rolls chilled and covered; bring to room temperature 10–15 minutes before serving for best texture.