Imagine biting into a delicate, translucent rice paper wrapper that reveals a symphony of fresh, crisp vegetables and succulent shrimp - a culinary masterpiece that transforms simple ingredients into an extraordinary appetizer or light meal. These Cold Shrimp and Vegetable Spring Rolls are not just a dish; they're a refreshing escape that transports your taste buds straight to the vibrant streets of Asia, offering a cool, healthy, and utterly irresistible dining experience that will make you the star of any gathering!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 rice paper wrappers
- 1 cup cooked shrimp, peeled and deveined
- 1 cup lettuce, shredded
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- Fresh mint leaves
- Peanut sauce for dipping
Instructions
- Prepare all ingredients by washing and chopping vegetables. Julienne the carrots and cucumber into thin, uniform strips approximately 3-4 inches long.
- Rinse the cooked shrimp and pat dry with paper towels. If large, cut shrimp into smaller bite-sized pieces to make rolling easier.
- Fill a large, wide bowl with warm water. The water should be comfortably warm but not hot.
- Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes soft and pliable, but not completely dissolved.
- Carefully transfer the softened rice paper to a clean, damp kitchen towel or cutting board.
- Begin assembling by placing a small handful of shredded lettuce near the bottom third of the wrapper.
- Layer shrimp pieces, julienned carrots, cucumber, and a few fresh mint leaves on top of the lettuce.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly upward to create a neat, compact spring roll.
- Repeat the process with remaining wrappers and ingredients, keeping rolled spring rolls covered with a damp cloth to prevent drying.
- Serve chilled with peanut sauce on the side for dipping. Best enjoyed immediately after preparation.
Tips
- Water Temperature is Key: Use warm (not hot) water to soften rice paper. Too hot, and it'll become mushy; too cold, and it won't soften properly.
- Work Quickly: Rice paper becomes sticky and delicate after soaking, so have all ingredients prepped and ready before softening the wrapper.
- Don't Overstuff: Less is more! Too many ingredients make rolling difficult and can cause tears in the delicate wrapper.
- Keep Rolls Covered: Use a damp cloth over prepared spring rolls to prevent them from drying out and becoming brittle.
- Chill Before Serving: For the best texture and flavor, refrigerate rolls for 10-15 minutes before serving.
- Sauce Matters: Experiment with different dipping sauces like peanut, sweet chili, or hoisin to find your perfect flavor combination.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
