Shrimp Spring Rolls (Summer Rolls)–Make Like a PRO at Home!

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while cooked chicken is often less expensive.

peanut sauce

🥗Healthier: salsa

💰Cheaper: soy sauce

Salsa adds flavor with fewer calories, while soy sauce is a budget-friendly dip alternative.

Soak bamboo skewers in water for about 5 minutes.

Remove the intestinal track from the shrimp without peeling off the shell.

Insert a skewer from the front to the tail of each shrimp.

Boil water in a pot over high heat until it reaches a boil.

Transfer the shrimp skewers into the boiling water and boil for about 2 minutes until completely cooked through.

Transfer the shrimp to cold water to stop the cooking process, then drain and remove the skewers from each shrimp.

Peel off the shell from each shrimp and cut them open from the bottom without cutting all the way through.

Prepare the dipping sauce by mixing hot water, sugar, fish sauce, lime juice, garlic, and red finger hot peppers until the sugar is dissolved.

Prepare a plate of water and dip the rice paper in it for about 2 seconds.

Add lettuce, bean sprouts, garlic chives, cucumber, mint leaves, and cilantro (optional) to the rice paper.

Optionally add rice vermicelli inside the rice paper.

Fold the sides of the rice paper inward and roll it about halfway.

Add two pieces of shrimp on top and roll it up all the way.

Cut the spring rolls in half at the center and repeat with the remaining ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens