Shrimp Spring Rolls

Shrimp Spring Rolls

Roll ingredients:

2 oz Thin vermicelli rice noodles

1 oz Radish Confetti

1 oz Wasabi Greens

2 medium carrots, thinly sliced matchsticks

1 small cucumber, thinly sliced matchsticks

1 avocado, thinly sliced

¼ c. green onion, sliced

¼ c. fresh cilantro

¼ c. fresh mint

¼ c. basil

Spring roll rice paper wrappers

Peanut sauce:

⅓ creamy peanut butter

2 T. rice vinegar

2 T. tamari or soy sauce

2 T. honey or maple syrup

1 T. sesame oil

2 garlic cloves or ½ oz garlic chives

2-3 T. water




Whisk together all ingredients for the peanut sauce and dilute with water to your desired consistency. To wrap a spring roll, submerge a single rice paper sheet in water for around 30 seconds (it helps to use a deep plate or baking sheet as a basin for soaking). Wet the surface you'll be rolling on and lay out the soaked rice paper. Assemble your fillings an inch or two from the side furthest from you. Pull that side up and over the fillings and tightly roll towards you to cover the fillings. Fold in the two sides like a burrito and continue to roll until the whole rice paper is around the fillings. Hopefully your roll is wrapped nice and snug and ready to dip in the peanut sauce! Patience is required, but the end result will be tasty no matter how your rolls turn out.
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