Spring Roll - Shrimp Recipe

Prepare Shrimp

Pat shrimp dry with paper towels. Season with 1 tsp kosher salt and 1/4 tsp black pepper.

Heat 1 tablespoon canola oil in a nonstick skillet over medium-high heat. Add minced garlic and ginger and cook 15–20 seconds until fragrant, taking care not to burn.

Add seasoned shrimp in a single layer. Cook 1.5–2 minutes per side (3–4 minutes total) until shrimp are just opaque and curled. Remove shrimp to a plate and let cool slightly. Slice each shrimp in half lengthwise (optional) for easier rolling and more attractive cross-sections in the spring roll.

Soak 1/2 cup dry rice vermicelli in very hot water for 4–6 minutes until pliable but still slightly firm. Drain thoroughly and cut into 3–4 inch lengths with kitchen shears to make them easier to roll.

In a bowl, combine shredded napa cabbage, julienned carrot, cucumber, bean sprouts, sliced green onion (if using), 6 basil leaves, and 6 cilantro leaves. Season with 1/4 tsp salt and 1/8 tsp white or black pepper; toss lightly to combine.

Add the drained rice vermicelli to the vegetable mixture and toss to distribute evenly. Taste and adjust seasoning if needed.

Prepare a work station: a large shallow dish or pie plate with about 1 cup warm water for softening wrappers, a clean damp towel or cutting board to roll on, and the plate of cooked shrimp and vegetable filling nearby.

Take one rice paper wrapper and submerge it in the 1 cup warm water for 8–12 seconds, turning once, until the edges just begin to soften but the center still feels slightly firm (it will continue to soften as you work). Do not soak until floppy—over-soaked wrappers tear.

Lay the partially softened wrapper flat on the damp towel or board. Near the bottom third of the wrapper place a small handful (about 2–3 tablespoons) of the vegetable/vermicelli mixture in a horizontal line, leaving about 1.5–2 inches clear on each side and the bottom edge.

Arrange 2–3 halved shrimp (or 1–2 whole small shrimp) on top of the vegetables close to the outer edge so the shrimp become visible through the wrapper. Add 1–2 small basil leaves and 1–2 cilantro leaves on top for aroma.

Fold the bottom edge of the wrapper over the filling, tuck in gently, then fold both sides inward snugly. Roll away from you toward the top edge, rolling firmly but gently until sealed. Repeat with remaining wrappers and filling. Keep finished rolls covered with a damp towel to prevent drying.

If a wrapper tears during rolling, discard or use for a smaller roll; avoid overstuffing to prevent tearing.

In a small bowl whisk together 3 tablespoons peanut butter, 2 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon fresh lime juice.

Add warm water, 1–2 tablespoons, a little at a time until the sauce reaches a smooth, pourable consistency. Taste and adjust: add a bit more sweet chili for sweetness, soy for saltiness, or lime for brightness.

Transfer to a serving bowl and sprinkle with 1 teaspoon crushed roasted peanuts if desired.