Easy and delicious shrimp spring rolls with veggies, rice noodles and peanut dipping sauce!
8rice paper sheets
8extra-large shrimp, de-vined and tails removed
1cupjulienne cut zucchini
1cupjulienne cut red bell pepper
1cupjulienne cut carrots
2tablespoonsfresh cilantro, chopped
1green scallion, diced
2cupsprepared rice/bean noodles
For Shrimp Sauce:
3garlic cloves, finely minced
3tablespoonsfresh minced ginger
1teaspoonsesame seed oil
For Peanut Dipping sauce:
2teaspoonsfinely minced chives
1tablespoonrice vinegar or lime juice
1tbspfreshly chopped cilantro
First, clean and peel the shrimp and set aside in a small bowl. Prepare the dipping sauce next. Simply whisk together all required ingredients in a small bowl or measuring cup and set aside.
Prepare all the filling ingredients next - slice the vegetables into thin matchsticks. Also, prepare the rice noodles according to package directions. In most cases, you will need to simply drop them into hot, just boiled water until noodles are soft, about 2 minutes, then remove.
Combine in small bowl the fish sauce, sesame and chili oil and tamari sauce. Preheat a large sauté pan over medium heat. Add the ginger and garlic along with ½ tablespoon of cooking oil. Sauté the ginger and garlic for 2 to 3 minutes, then add the prepared fish sauce. Cook for another 2 to 3 minutes then add the shrimp. Cook shrimp 2 to 3 minutes on each side, just until it's done. Remove the shrimp from heat and toss it together with the cilantro and green onion.
To assemble rolls, prepare a large bowl with cold water. Dip the rice paper into the water for just a few seconds until softened. Cut the shrimp in half lengthwise and place into the center of each roll. Top with a few teaspoons of the ginger garlic cooking sauce. Top with the prepared rice noodles and desired vegetables. Feel free to add your choice of vegetables including sprouts, mushrooms, etc. Fold sides into the center then carefully roll up the spring roll and set onto serving plate. Serve with dipping sauce.