Spring Roll Recipe

Inspired by Thai Meric Eatery & Bar

Time30m

Serves4

Make Spring Roll Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wrapper

12 sheets Rice paper wrappers

1 cup Warm water

Filling

7.05 oz (200 grams) Cooked shrimp

3 1/2 oz (100 grams) Rice vermicelli noodles

1 medium Carrots

1 medium Cucumber

1 cup Fresh mint leaves

1 cup Fresh cilantro leaves

4 leaves Lettuce leaves

Dipping Sauce

3 tbs Aged soy sauce

2 tbs Peanut Butter

1 tbs Honey

1 tbs ReaLime juice

2 tbs Water

Method

Preparation of Ingredients

Soak the Noodles

In a bowl, soak the rice vermicelli noodles in hot water for about 5 minutes until soft. Drain and set aside.

Prepare the Vegetables

Julienne the carrots and cucumber into thin strips. Set aside.

Prepare the Shrimp

If not pre-cooked, steam or boil the shrimp until they turn pink and opaque, about 3-4 minutes. Let them cool and slice in half lengthwise.

Assembling the Spring Rolls

Soak 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.

Fill the Wrapper

Place the soaked wrapper on a clean surface. In the lower third of the wrapper, layer a few shrimp halves, a small handful of rice vermicelli noodles, julienned carrots, cucumber, mint, cilantro, and lettuce.

Roll the Spring Roll

Fold the sides of the wrapper over the filling, then roll from the bottom up tightly but gently to enclose the filling. Repeat with remaining wrappers and filling.

Making the Dipping Sauce

Combine Ingredients

In a small bowl, mix together soy sauce, peanut butter, honey, lime juice, and water until smooth.