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

Cook Time 5

Servings 8 spring rolls

Cost 10

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.

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.