Spring Rolls Recipe
Make Spring Rolls Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wrapper
Filling
Dipping Sauce
Method
Preparing the Filling
- 1
Prepare the Vermicelli Noodles
Bring a pot of water to a boil. Once boiling, add the rice vermicelli noodles and cook for about 3-4 minutes until soft. Drain and rinse under cold water; set aside.
- 2
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper into thin strips. Set aside in a bowl.
- 3
Prepare the Shrimp
If not pre-cooked, steam or boil the shrimp until pink and opaque, about 3-4 minutes. Chop into small pieces.
- 4
Combine the Filling
In a large mixing bowl, combine the cooked shrimp, rice vermicelli noodles, julienned vegetables, fresh mint, and cilantro. Toss gently to mix.
Rolling the Spring Rolls
- 5
Prepare the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.
- 6
Assemble the Spring Roll
Lay the moistened rice paper wrapper on a clean, flat surface. Place a small amount of the filling (about 2-3 tablespoons) towards the bottom of the wrapper. Fold the sides over the filling and roll it tightly from the bottom up.
- 7
Repeat
Continue the process with the remaining wrappers and filling.
Preparing the Dipping Sauce
- 8
Mix the Sauce Ingredients
In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, and water. Whisk until smooth. Add crushed red pepper flakes to taste.