Fresh Spring Rolls with Dipping Sauce

5 from 1 vote

Fresh Spring Rolls with Dipping Sauce

Fresh spring rolls filled with rice noodles, fresh vegetables, shrimp, and herbs make an easy dinner sure to please everyone at your table.

Prep Time25

Total Time25

Servings:

Calories: 351kcal

Author: Chef Molly Pisula

Ingredients

6-8 ounces rice vermicelli or rice sticks
1 red or orange bell pepper
1 avocado
1 English cucumber
8 ounces cooked shrimp
1 cup lettuce torn into small pieces
mint or cilantro leaves torn into small pieces (optional)
8-10 spring roll wrappers

Dipping Sauce

2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon sesame oil
¼ teaspoon chili oil

Instructions

Heat about 6 cups of water on the stove, in a teakettle, or in the microwave until very hot, but not boiling.
Take the noodles out of the package and put in a large bowl, then cover with the very hot water. Soak for as long as the package tells you to, about 10-15 minutes, then drain.
Meanwhile, core and seed the pepper and cut into thin slices.
Core the avocado, and thinly slice.
Cut the cucumber in quarters, then slice thinly.
Cut each shrimp in half through its center, so that you have two equal halves that both have one entirely flat side—like cutting a bagel.
Put the vegetables, shrimp, lettuce, and herbs onto a large plate or cutting board so that each diner can choose how they’d like to fill their spring roll.
When all the ingredients are prepared, fill a quarter sheet pan or a cookie sheet with sides with water (you need something wide and long enough to fit a spring roll wrapper).
Soak one wrapper at a time for about 15 seconds, then move to a plate or cutting board to wrap and fill.
Place a thick line of rice noodles on the wrapper a couple of inches from the bottom, then cover the noodles with veggies, shrimp, and herbs as desired.
Fold up the bottom part of the circle over the fillings, then fold over each side so it looks like an envelope. Then roll up completely.
To make the dipping sauce, stir together all sauce ingredients. Serve with the spring rolls.

Notes

You can make these spring rolls a few hours in advance if necessary and keep them in the refrigerator. The wrappers will become tough and rubbery if kept in the refrigerator for more than a day, and they are much better on the day you make them.

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