Shrimp Spring Rolls with Peanut Dipping Sauce

Pair shrimp spring rolls with a peanut dipping sauce for the perfect Asian-inspired appetizer.

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Shrimp Spring Rolls

Serves 8

Notes: Because the rice paper is very fragile, make sure to buy extra to work with. To save time use pre-packaged julienne vegetables. Spring rolls can be made up to three hours before serving.


For the peanut dipping sauce:

2 Tbs. minced fresh ginger
1/4-cup hot water
1/2-cup peanut butter
2 Tbs. soy sauce
4 Tbs. rice vinegar
2 Tbs. sweet white miso
1/4 tsp. red pepper flakes

For spring rolls:

3 oz. bean thread noodles, cooked and drained
1 cup finely shredded cabbage
1/3-cup grated carrot
1/4-cup sliced green onion
1/4-cup sesame seeds, toasted
16 cilantro leaves, whole
16 mint leaves, whole
1 lb. shrimp, cooked, peeled and split in half lengthwise
sixteen 6-inch round sheets rice paper


  1. To make the dipping sauce, combine first six ingredients in a small bowl and season to taste with red pepper flakes. Set aside.
  2. In a large bowl, combine bean thread noodles, cabbage, carrot, green onion and sesame seeds. Place cilantro, mint and shrimp in separate work bowls nearby.
  3. To soften rice paper, fill a pie plate or shallow baking dish with tepid water. Place two or three rice paper sheets in water and soak about 45 seconds to one minute. Remove one at a time and carefully stack between sheets of paper towel. Continue soaking and draining until you have 16 softened rice sheets.
  4. Turn over stack and begin working from bottom of stack first. Place a softened rice paper sheet on a clean work surface.
  5. On the bottom third of sheet, pile 1/4-cup noodle mixture.
  6. Just above noodles, place a shrimp half skin-side down and top with a cilantro leaf and mint leaf.
  7. Fold bottom of paper over noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.
  8. Place rolls seam-side down on a place and continue until all ingredients have been used.
  9. Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to three hours; do not refrigerate.

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