Best 2 Fresh Shrimp Spring Rolls Recipes

Fresh shrimp spring rolls, a delectable appetizer or main course, offer a delightful combination of flavors, textures, and colors. With their crisp rice paper wrappers, succulent shrimp fillings, and an array of herbs and vegetables, these Vietnamese rolls are a true culinary treat. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating your own delicious fresh shrimp spring rolls at home. From selecting the freshest ingredients to mastering the art of rolling and wrapping, we'll provide step-by-step instructions and helpful tips to ensure your spring rolls turn out perfectly every time.

Let's cook with our recipes!

FRESH SHRIMP SPRING ROLLS

Fresh Shrimp Spring Rolls image

Savory fresh shrimp spring rolls with tangy dipping sauce.

Provided by Anil Goklaney

Categories Appetizers and Snacks Wraps and Rolls

Time 1h10m

Yield 2

Number Of Ingredients 15

Ingredients

2 ounces uncooked bean threads (cellophane noodles)
2 tablespoons oil, or more as needed
8 ounces tofu, drained and sliced into strips
8 rice paper sheets
1 bunch fresh basil
⅓ cup fresh cilantro
1 cup bean sprouts
1 cucumber, peeled and julienned
1 medium carrot, peeled and julienned
1 cup shredded lettuce
½ cup chopped onion
16 cooked small peeled and deveined shrimp
2 ounces sweet chili sauce
1 tablespoon soy sauce
1 tablespoon lemon juice

Steps:

Cover noodles with boiling water for 20 minutes. Drain and set aside.
Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 55.4 g, Cholesterol 78 mg, Fat 20.3 g, Fiber 5.3 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 905.2 mg, Sugar 17.8 g

FRESH SPRING ROLLS WITH SHRIMP FOR TWO

Fresh Spring Rolls With Shrimp for Two image

Instead of being fried, like Chinese egg rolls, these appetizers are served fresh, letting the textures and flavors of the vegetable and shrimp filling shine through. Serve with the easy dipping sauce. Points 3.

Provided by Dancer

Categories Vegetable

Time 33m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 cups water
8 large shrimp, peeled and deveined (prawns)
1 ounce cellophane noodle
1 cup boiling water
1/2 cup shredded carrot
1/4 cup peeled seeded and julienne cucumber
1/2 cup thinly sliced napa cabbage
1/2 cup bean sprouts
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh coriander
4 rice paper, rounds 8 inches in diameter
4 large fresh basil leaves, halved lengthwise
2 tablespoons hoisin sauce
fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons unsalted natural-style peanut butter
1/4 teaspoon red pepper flakes
1 pinch brown sugar

Steps:

In a saucepan, bring the 2 cups water to a boil.
Add the shrimp and immediately remove the saucepan from the heat.
Cover and poach until pink and opaque throughout, about 3 minutes.
With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
Drain and cut each shrimp in half lengthwise.
Refrigerate until ready to use.
In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
Drain and return the noodles to the bowl.
Add the carrot, cucumber, cabbage, bean spouts and cilantro.
Toss gently to mix.
Place a double thickness of paper towels on a work surface.
Fill a large, shallow baking dish with water.
Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
Carefully transfer the wrapper to the paper towels and turn once to blot dry.
Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
Arrange 4 pieces of the shrimp, cut sides up, along the crease.
Fold the right and left edges of the wrapper over the filling and finish rolling up.
Repeat with the remaining wrappers, filling, basil and shrimp.
Transfer the rolls to a plate and cover with dampened paper towels.
To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
Stir until well blended.
To serve, cut the rolls in half on the diagonal and place on small individual plates.
Pool the sauce alongside each roll.

Nutrition Facts : Calories 141.9, Fat 1.2, SaturatedFat 0.2, Cholesterol 43, Sodium 678.5, Carbohydrate 25.3, Fiber 2.2, Sugar 7.5, Protein 7.9

Tips:

To make the spring rolls easier to roll, soak the rice paper wrappers in warm water for a few seconds until they are pliable.
Use a variety of fillings to create different flavors and textures. Some popular fillings include shrimp, pork, chicken, vegetables, and herbs.
Be sure to wrap the spring rolls tightly so that they do not fall apart when frying.
Serve the spring rolls immediately with a dipping sauce of your choice.

Conclusion:

Fresh shrimp spring rolls are a delicious and healthy appetizer or snack. They are easy to make and can be customized to your liking. With a little practice, you can make perfect spring rolls that will impress your friends and family.