These Spicy Shrimp Spring Rolls have amazing flavor and are pretty easy to make. The sauce can be as spicy as you want, and is so easy that you can make several batches at different spice levels so everybody can be happy! The vegetables give such a fresh taste and crunch and the shrimp look beautiful through the rice paper… people will think you slaved over these! Enjoy these light and refreshing rolls as an appetizer or a main course.

Prep Work is the Key to Easy Assembly of Spicy Shrimp Spring Rolls

Every item that goes into the rolls takes a bit of prep. Getting all of it done ahead of time lets you concentrate on an “assembly line” mentality when you’re ready to create the rolls, making the process run much smoother! I highly recommend watching the video to see how each item is prepared and then how they roll together for the final product. I’ll do my best to explain each one below…

Here are the Steps!

Cook the rice noodles as directed on the package. You’ll need about 4 ounces (half of the package we show above) to make 10 rolls.

Peel and cook the shrimp (if it isn’t precooked). Buying precooked shrimp makes this even easier! Make sure you remove the “vein”, which is actually the intestine in the shrimp. Slice the shrimp lengthwise, so you have two long, skinny pieces of shrimp, each with an “orange” side. You’ll need 1-1/2 shrimp per roll, so 15 shrimp for 10 rolls.

We like romaine lettuce in the rolls. Cut the middle 5 inches of the leaf (remove the top and bottom so it is a 5 inch long piece of lettuce) and wash and dry the lettuce so it is ready to go. You’ll need 10 pieces of lettuce.

Mint tastes great in these rolls. You can use cilantro if you prefer. You’ll need two leaves per roll, so 20 leaves. Remove the stems from the leaves and wash and dry these as well.

Peel the carrots and grate them. Each carrot does about 5 rolls, so you’ll need two full carrots grated.

Peel the cucumber as well. I cut it in half to give two equal parts, about 4-5 inches long. Cut the piece in half again the long way and then slice thin slices the long way. Two slices go into each roll, so 20 slices total.

When everything is ready, pour very warm water into a pan big enough to hold the rice paper.

Assembling the Spicy Shrimp Spring Rolls

Place one rice paper into the water until softened. Remove from the water and lay flat on a cutting board or plate. Remove extra water from the rice paper.

Layer vegetables and noodles on the bottom third of the paper. I like to place the lettuce then fill it with carrots, cucumbers, mint leaves and rice noodles. Roll the paper one time to hold all of that together, then lay 3 pieces of shrimp, orange side down next to the roll. Continue to roll over the shrimp and tuck in the ends as well so it all holds together.

Finish the other nine rolls, placing them seam side down on a plate to keep them together until you’re ready to eat.

We shot this video to help explain the process!

Super Easy Sauce as Spicy as you Want It

Combine the creamy peanut butter, hoisin sauce, sriracha, and rice wine vinegar in a microwave safe dish. 1 teaspoon of sriracha is pretty spicy, so you can increase or decrease from that amount to suit your tastes! Heat the sauce for 15 seconds to soften the peanut butter, then stir to combine.

Spicy Shrimp Spring Rolls

Recipe by HeCooks4Me.comCourse: Appetizers, Entrees, Recipes, Seafood and FishCuisine: VietnameseDifficulty: Moderate

Servings

10

servings

Prep time

30

minutes

Cooking time

1

minute

Calories

97

kcal

Total time

31

minutes

These rolls have amazing flavor and are pretty easy to make. The sauce can be as spicy as you want, and is so easy that you can make several batches at different spice levels so everybody can be happy! The vegetables give such a fresh taste and crunch and the shrimp look beautiful through the rice paper… people will think you slaved over these! Enjoy these light and refreshing rolls as an appetizer or a main course.

Ingredients

• Rolls

• 10 Round Rice Paper Wrappers

• 4 ounces Rice Noodles – prepared as directed on the package then rinsed with cool water

• 15 Shrimp – cooked – we used large (15-20 per pound) size shrimp

• 10 Mint or Cilantro leaves (we prefer mint, but change for cilantro if you prefer)

• 2 Carrots – peeled and grated

• 1 Cucumber – peeled and cut into 20 thin strips 4-5″ long

• 10 Romaine Lettuce Leaves – cut the top and bottom off each leaf to make a 5″ length

• Sauce

• 1 Tbsp Creamy Peanut Butter

• 2 tsp Hoisin Sauce

• 1 tsp Sriracha (use more or less depending on your spice levels)

• 1 tsp Rice Wine Vinegar

Directions

• Slice shrimp lengthwise so you have two long, skinny pieces with orange on one side of each piece. Prep all other ingredients so they are ready to be used
• Once all roll items are prepped, put about an inch of very hot water in a pan large enough to hold the rice paper
• Soak one rice paper in the water until it softens, then place it on a cutting board or plate. Remove extra water from the rice paper by rubbing across the paper with your hand
• Add lettuce (1 leaf), carrots, cucumbers (2 slices), mint or cilantro (2 leaves) and rice noodles to the bottom third of the rice paper. Roll the rice paper once to contain all of those items
• Place 3 shrimp, orange side down, right where the rice paper meets. Continue rolling the paper, wrapping the sides into the roll. Place the finished roll on a plate seam side down and finish the other nine rolls
• Combine the peanut butter, hoisin sauce, sriracha and rice wine vinegar in a small microwave safe bowl. Microwave on high for 15 seconds until peanut butter is softened. Stir to combine
• Drizzle the sauce over the roll and serve

Recipe Video