Fresh Spring Rolls with Shrimp

Fresh Spring Rolls with Shrimp Recipe - Vegetarian Food from Canada, North America, USA

Region / culture: Canada, North America, USA | Preparation time: 30 minutes | Cooking time: 3 minutes | Servings: 4 |

Vegetarian diet

Introduction

Fresh spring rolls with shrimp are a delicious and healthy Vietnamese dish that is perfect for a light and refreshing meal. These rolls are filled with shrimp, noodles, vegetables, and herbs, all wrapped in a delicate rice paper wrapper. They are typically served with a flavorful dipping sauce that adds an extra layer of taste to the dish.

History

Fresh spring rolls, also known as summer rolls, are a traditional Vietnamese dish that dates back centuries. They are believed to have originated in the southern regions of Vietnam, where fresh herbs and vegetables are abundant. The rolls are often served as an appetizer or light meal, especially during the hot summer months when a refreshing and light dish is preferred.

Ingredients

For the spring roll base

2 cups water
8 large shrimp, peeled and deveined
chopped fresh cilantro or fresh coriander
4 rice paper rounds, 8 inches in diameter
4 large fresh basil leaves, halved lengthwise
1.75 cups bean sprouts
1.38 cups bean thread noodles

Sauce

2 tbsp hoisin sauce
fresh lime juice
1.5 tsp fish sauce
1.5 tsp unsalted and/or sugar-free, natural-style peanut butter
0.25 tsp red pepper flakes
1 pinch brown sugar

How to prepare

In a saucepan, bring 2 cups of water to a boil.
Add the shrimp and immediately remove the saucepan from the heat.
Cover and poach until the shrimp turn pink and opaque throughout, approximately 3 minutes.
Using a slotted spoon, transfer the shrimp to a bowl of ice water and let them cool for 3 minutes.
Drain the shrimp and cut each one in half lengthwise. Refrigerate until ready to use.
In a heatproof bowl, combine the noodles and boiling water. Let them soak for 10 minutes.
Drain the noodles and return them to the bowl.
Add the carrot, cucumber, cabbage, bean sprouts, and cilantro. Gently toss to mix.
Place a double thickness of paper towels on a work surface.
Fill a large, shallow baking dish with water. Place 1 rice-paper round in the water and soak until it becomes pliable, approximately 30 seconds.
Carefully transfer the wrapper to the paper towels and turn it once to blot dry.
Arrange 0.5 cup of the noodle mixture on the bottom half of the wrapper.
Fold the bottom edge toward the center and roll up the wrapper halfway, ensuring a tight wrap around the filling. Tuck 2 halves of basil leaves along the inside crease of the half-rolled wrapper.
Arrange 4 pieces of shrimp, cut sides up, along the crease.
Fold the right and left edges of the wrapper over the filling and finish rolling up.
Repeat the process with the remaining wrappers, filling, basil, and shrimp. Transfer the rolls to a plate and cover them with dampened paper towels.

Sauce

Combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes, and brown sugar in a small bowl.
Stir until well blended.
To serve, cut the rolls in half diagonally and place them on small individual plates. Serve the sauce alongside each roll.

Variations

Substitute the shrimp with cooked chicken, tofu, or sliced pork for a different protein option.
Add sliced avocado or mango for a creamy and sweet twist to the filling.
Experiment with different herbs and vegetables, such as mint, cilantro, lettuce, or bell peppers, for added flavor and texture.

Cooking Tips & Tricks

Make sure to soak the rice paper wrappers in water until they are pliable, but not too soft, to prevent tearing.

- Use fresh and high-quality ingredients for the best flavor and texture.

- Customize the filling with your favorite vegetables and herbs for a personalized touch.

- Serve the rolls immediately after assembling to prevent them from drying out.

Serving Suggestions

Fresh spring rolls with shrimp can be served as an appetizer, light meal, or snack. They pair well with a variety of dipping sauces, such as hoisin sauce, peanut sauce, or sweet chili sauce.

Cooking Techniques

Poach the shrimp until they are pink and opaque throughout for a tender and juicy texture.

- Soak the rice paper wrappers in water until they are pliable, then assemble the rolls quickly to prevent them from drying out.

- Customize the filling with your favorite ingredients for a personalized touch.

Ingredient Substitutions

Use cooked chicken, tofu, or sliced pork instead of shrimp for a different protein option.

- Substitute the bean thread noodles with rice noodles or vermicelli noodles for a different texture.

- Replace the hoisin sauce with soy sauce or oyster sauce for a different flavor profile.

Make Ahead Tips

Prepare the filling ingredients ahead of time and store them in the refrigerator until ready to assemble the rolls.

- Soak the rice paper wrappers in water just before assembling the rolls to prevent them from drying out.

Presentation Ideas

Arrange the fresh spring rolls on a platter and garnish with fresh herbs, such as cilantro or mint, for a colorful and appetizing presentation. - Serve the rolls with a variety of dipping sauces in small bowls for a customizable dining experience.

Pairing Recommendations

Fresh spring rolls with shrimp pair well with a variety of dishes, such as Vietnamese pho, stir-fried noodles, or grilled meats. They also complement fresh salads, soups, and rice dishes for a complete and satisfying meal.

Storage and Reheating Instructions

Fresh spring rolls with shrimp are best enjoyed immediately after assembling. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, gently steam the rolls or microwave them for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of fresh spring rolls with shrimp contains approximately 200 calories.

Carbohydrates

Each serving of fresh spring rolls with shrimp contains approximately 25 grams of carbohydrates.

Fats

Each serving of fresh spring rolls with shrimp contains approximately 5 grams of fats.

Proteins

Each serving of fresh spring rolls with shrimp contains approximately 10 grams of proteins.

Vitamins and minerals

Fresh spring rolls with shrimp are rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

Fresh spring rolls with shrimp contain shellfish (shrimp) and peanuts (peanut butter), which may be allergens for some individuals.

Summary

Fresh spring rolls with shrimp are a nutritious and balanced dish that provides a good source of carbohydrates, proteins, healthy fats, vitamins, and minerals. They are a light and refreshing option for a meal or snack.

Summary

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Fresh Spring Rolls with Shrimp. It was a hot summer day, and I was visiting a bustling market in Vietnam. The aroma of exotic spices filled the air, and I couldn't resist wandering through the stalls, searching for new culinary treasures.

As I strolled down the narrow alleyways, I came across a tiny food cart with a colorful sign that read "Phuong's Fresh Spring Rolls." Intrigued, I approached the cart and watched in awe as Phuong skillfully crafted delicate rice paper rolls filled with fresh herbs, vermicelli noodles, and succulent shrimp.

I couldn't help but strike up a conversation with Phuong, a warm and friendly woman who was more than happy to share her recipe with me. She explained that the key to a perfect spring roll was using the freshest ingredients and mastering the art of rolling the delicate rice paper without tearing it.

Phuong invited me to watch as she prepared a batch of spring rolls, patiently guiding me through each step. She showed me how to soak the rice paper in warm water until it became pliable, then carefully layer on the shrimp, herbs, and noodles before rolling it up tightly like a burrito.

I eagerly took notes as Phuong shared her secrets, making sure to ask questions and clarify any doubts along the way. By the time I left the market, I felt confident in my ability to recreate Phuong's delicious spring rolls in my own kitchen.

Back at home, I gathered all the necessary ingredients and set to work. I meticulously chopped fresh cilantro, mint, and basil, cooked the shrimp until they were plump and juicy, and boiled the vermicelli noodles until they were tender.

As I assembled the spring rolls, I found myself getting into a rhythm, each roll becoming neater and more tightly packed than the last. I marveled at how the translucent rice paper seemed to magically hold everything together, creating a beautiful and appetizing package.

When it came time to taste my creation, I held my breath in anticipation. The first bite was a revelation - the crunch of the fresh vegetables, the burst of flavor from the herbs, and the savory sweetness of the shrimp all melded together in perfect harmony.

I felt a surge of pride as I realized that I had successfully recreated Phuong's Fresh Spring Rolls with Shrimp. The recipe had become a part of my culinary repertoire, a testament to the joy of discovering new flavors and techniques from around the world.

Since that fateful day in the Vietnamese market, I have shared Phuong's recipe with friends and family, passing on the tradition of making fresh spring rolls with shrimp to the next generation. Each time I roll up a batch of these delectable treats, I am transported back to that sunny afternoon in Vietnam, where a chance encounter led to a lifelong love affair with a dish that is as beautiful as it is delicious.