Shrimp Spring Rolls Recipe

Soak and drain noodles

Place dried bean thread noodles in a large bowl and cover with very hot (not boiling) water. Soak 5–8 minutes until soft and pliable. Drain, rinse under cold water, then cut into 6–8 inch lengths with kitchen shears. Set aside.

Shred and slice produce

Thinly shred or finely slice the cabbage so it will roll easily (about 2 cups packed). Julienne the carrot into thin matchsticks (about 1 cup). Thinly slice the shiitake mushrooms and green onions. Combine cabbage, carrot, mushrooms, and green onions in a bowl and toss to combine.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add grated ginger and minced garlic and sauté 30 seconds until fragrant (do not brown). Add shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque and just cooked through. Remove shrimp to a plate and let cool slightly.

Once cool enough to handle, slice each shrimp in half lengthwise (or chop coarsely) to make them easier to eat inside the roll. Return the skillet to medium heat and add the sliced shiitake (if you prefer them cooked before assembling) and sauté 1–2 minutes with 1 teaspoon soy sauce until softened. Combine the cooked mushrooms with the cabbage/carrot/noodle mixture.

In a small bowl, toss the noodle-vegetable mixture with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Prepare an assembly station: a shallow wide bowl of warm water (for soaking rice paper), a clean work surface, a plate lined with a damp towel for finished rolls, and the filling components within reach.

Dip one rice paper wrapper into the warm water for 8–12 seconds until it just softens and becomes pliable (it will continue to soften on the work surface). Lay the wrapper flat on the work surface.

Place about 1/6 of the noodle-vegetable mixture across the lower third of the wrapper (roughly 2–3 tablespoons). Top with two halved shrimp pieces (or one whole shrimp if you prefer) arranged slightly overlapping, and a few cilantro leaves and a sprinkle of toasted sesame seeds.

Fold the bottom edge of the wrapper over the filling, fold in the sides snugly, then roll up tightly to seal. Place seam-side down on the lined plate. Repeat to make 12 spring rolls.

In a small bowl whisk together 1/2 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon fresh lime juice, 1 teaspoon fish sauce, and the optional chopped red chili. Add 1 teaspoon water if needed to loosen the sauce to a dipping consistency. Taste and adjust balance—add more lime for brightness, more fish sauce for saltiness, or more sweet chili for sweetness.

Arrange spring rolls on a platter with the dipping sauce in a small bowl. Garnish with cilantro leaves and lime wedges on the side. Serve immediately so the rice paper stays tender. If making ahead, cover loosely with a damp towel and refrigerate up to 2 hours; let come to room temperature 10–15 minutes before serving.