Easy Asian Spring Rolls with Peanut Hoisin Dipping Sauce

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ingredients for easy Asian spring rolls

For 8 Spring Rolls
8 pieces of rice paper wrapper (you can usually find these in the asian food section at most grocery stores)
1/2 pound small shrimp – boiled or steamed then cut in half lengthwise
8 pieces of lettuce
1/2 cup carrots, shredded
1 medium cucumber, julienned
1/4 cup cilantro, finely chopped

directions for making Asian spring rolls

First, you will want to boil or steam your shrimp.

I used a steamer pan over a pan of water. I placed the raw shrimp in the steamer basket and sprinkled about a teaspoon of salt over the shrimp.

This will only take about 5 minutes once the water begins to boil.

If you don’t have a steamer basket or pan, you can boil the shrimp in a pan of water until the shrimp turns pink. Add a teaspoon of salt to the water to give the shrimp a little flavor.

After your shrimp is done, you will want to cut them in half lengthwise.

While your shrimp is cooking, take a piece of the rice paper and dip in a bowl of warm water for about 5 seconds.

You don’t want to submerge any longer because the paper will become too soft and will fall apart.

Remove from the water and let excess water drip off.

Lay the wet rice paper on a flat surface and place a piece of lettuce near the bottom end of the piece of rice paper.

You will need to leave enough of the rice paper below the lettuce to fold the rice paper over it.

Next, place shredded carrots, cucumber pieces and chopped cilantro on top of the lettuce.

Then, fold the rice paper over the entire stack of veggies.

Now, you will fold each side of the rice paper toward the center.

Roll the bundle over once and place a few pieces of shrimp halves across the paper then roll again.

Keep rolling until you have completely finished the spring roll.

The rice paper will have become very pliable and almost sticky, at this point, and will stick to itself and remain closed.

This is another simple dipping sauce recipe that is so good!

1 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup rice vinegar
1 teaspoon grated ginger root
1 teaspoon minced garlic

Mix all ingredients together until well blended.

This recipe also makes a great salad dressing for an asian type salad.

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Easy Asian Spring Rolls with Peanut Hoisin Dipping Sauce

These spring rolls are so delicious and easy to make. A perfect appetizer or side dish for an Asian or Chinese food meal.

Course Appetizer

Cuisine asian

Keyword appetizer, spring rolls,, vietnamese spring roll

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Servings 8 spring rolls

Cost 10

Ingredients

• 8 pieces rice paper wrappers
• 1/2 pound fresh shrimp, cut in half lengthwise
• 8 pieces lettuce
• 1/2 cup carrots, shredded
• 1 medium cucumber, julienned
• 1/4 cup fresh cilantro, chopped

Peanut Hoisin Sauce

• 1 tablespoon sesame seed oil
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1/4 cup hoisin sauce
• 1/4 cup creamy peanut butter

Instructions

• First, steam or boil the shrimp. I used a steamer pan over a pan of water. Sprinkle 1 teaspoon salt over shrimp, and cook about 5 minutes or until shrimp turns pink.

  If you don't have a steamer pan or basket, you can boil the shrimp in a pan of water. Add 1 teaspoon salt to water.
• When your shrimp has finished cooking, you will want to slice them in half lengthwise.
• While your shrimp is cooking take a piece of the rice paper and dip into a bowl of warm water for about 5 seconds.

  You don't want to submerge any longer because the paper will become too soft and will fall apart.
• Remove rice paper from water and let excess water drip off.
• Lay rice paper on flat surface and place a piece of lettuce near the bottom of the rice paper. You will need to leave enough rice paper below the lettuce to fold the rice paper over it.
• Add shredded carrots, julienned cucumber and chopped cilantro on top of lettuce.
• Now fold the rice paper, from the bottom, up over the stack of veggies.
• Fold each side of the rice paper toward the center.
• Roll the bundle over once and place a few of the shrimp across the paper, then roll over again.
• Keep rolling until you have completely finished the spring roll.
• The rice paper will become pliable and almost sticky, by this point, and will stick to itself and remain closed.

Notes

Another option for a yummy dipping sauce…

1 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon sesame seed oil
1/4 cup rice vinegar
1 teaspoon grated ginger
1 teaspoon minced garlic

Mix all ingredients together until well combined.

You can use all kinds of veggies for spring rolls. Red pepper, yellow pepper, celery, green onions, avocado, cabbage and bean sprouts are some other great options in addition to lettuce, carrots and cucumber.

Try chopped fresh mint or parsley in place of the chopped cilantro.

You can switch out the shrimp for fresh crab meat or keep them vegetarian by just using all vegetables.

I hope you enjoy this recipe for easy Asian spring rolls with peanut hoisin dipping sauce.

I would love to hear if you try making your own spring rolls and which dipping sauce variation was your favorite.

blessings,

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