Fresh Spring Rolls Recipe with Best Dipping Sauce

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is a plant-based protein, while cooked chicken is often less expensive than shrimp.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey is lower in fat, and ground beef is typically more affordable.

Peel and devein 1 pound of large shrimp, then place shells in a medium saucepan with 1 tablespoon garlic salt, 1/2 teaspoon black pepper, and 1 bay leaf. Add 8 cups of cold water and bring to a boil over medium-high heat.

Once boiling, add shrimp and simmer for 2 to 3 minutes until pink. Transfer shrimp to a bowl of ice water to stop cooking.

Cook 3 to 4 ounces of Vermicelli rice noodles according to package instructions until tender, then drain and rinse with cold water.

Cut shrimp in half lengthwise using a serrated knife.

Julienne 3 to 4 small garden cucumbers or half of a large English cucumber. Peel and julienne or grate 2 carrots.

Prepare 15 butter lettuce leaves, removing thick stems if necessary.

Coarsely chop 1/2 small bunch of cilantro.

Hydrate rice paper sheets by submerging in warm water for 10 to 15 seconds until soft.

Place a hydrated rice paper sheet on a lightly-wet cutting board. Add a lettuce leaf, a pinch of rice noodles, cucumber slices, julienned carrots, cilantro, and 3 halves of shrimp with cut side up.

Wrap tightly from the bottom, folding in the sides as you roll up the spring roll. Transfer to a serving platter and keep covered to prevent drying out.

To serve, cut spring rolls in half diagonally to showcase the fillings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens