Fresh Vietnamese Shrimp Spring Rolls Recipe
with Jumbo Lump Crabmeat, pickled vegetables, peanut pesto & chile jam
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Ingredients
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Fresh Vietnamese Shrimp Spring Rolls
Method
Preparation Steps
- 1
Prepare the Shrimp
In a pot of boiling water, cook the shrimp until they turn pink, about 2-3 minutes. Drain and set aside to cool.
- 2
Prepare the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes soft, then lay it flat on a clean surface.
- 3
Assemble the Rolls
On the lower third of the rice paper, layer a few pieces of shrimp, a small amount of crabmeat, julienned vegetables, mint, and cilantro. Fold the sides over and roll tightly from the bottom up.
- 4
Make the Peanut Pesto
In a small bowl, mix together peanut butter, soy sauce, lime juice, and a pinch of salt until smooth.
- 5
Serve
Serve the spring rolls with the peanut pesto and chili jam on the side for dipping.