It’s easy to switch up the toppings to make this a daily lunch or dinner option. Using a different meat like grilled pork or chicken can change up the taste in a flash, or loading up even more veggies makes these friendly for the vegetarians out there. Don’t forget a yummy dipping sauce to get these flying off the table!
For the rolls
- 9 jumbo shrimp, boiled and peeled (or 3 for each roll you want to make)
- spring mix lettuce, rinsed, dried and torn to fit
- fresh mint leaves
- 1 medium seedless cucumber, julienned
- 1 avocado, sliced
- fresh basil leaves
- fresh cilantro leaves
- About 2 ounces vermicelli noodles, optional
- spring roll wrappers, round
For the dipping sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon sriracha
- 4 tablespoons fresh lime juice
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 2 tablespoons chopped roasted peanuts
For the rolls, cover vermicelli noodles with boiling water and let stand for 10 minutes.
In a round pie plate or bowl that’s bigger than the wrappers, add enough hot water to come half way up the side.
Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.
Lay the wrapper on a large plate.
Layer your vermicelli noodles, greens and herbs, 3 shrimp in the middle of the bottom half of the wrapper.
Arrange other ingredients with the shrimp leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).
Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don’t tear the delicate wrapper.
Tuck the ends in as you go.
Set aside until all rolls have been assembled.
For the dipping sauce, combine all ingredients (except roasted peanuts) and sprinkle with peanuts once well-combined.
Cut rolls in half and serve with dipping sauce.
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