A simple and healthy meal. These shrimp spring rolls are packed with flavour – lots of crunchy vegetables, fresh herbs, and vermicelli noodles all wrapped in rice paper. Serve alongside our creamy chili peanut sauce for dipping.
Makes 14 rolls approx.
Ingredients
- 14 rice paper wrappers
- 125g vermicelli rice noodles
- small handful of Thai basil, chopped
- handful of coriander, finely chopped
- small handful of fresh mint, chopped
- 2 carrots, cut into thin strips
- 2 spring onions, finely chopped
- 1/2 cucumber, cut into thin strips
- a few slices of iceberg lettuce
- juice of 1/2 lime
- 1 tsp soy sauce
- 1/2 tsp brown sugar
- 42 shrimp, cooked
FOR THE PEANUT BUTTER SAUCE
- 1 tbsp peanut butter, heaping
- 1 tsp sweet chilli sauce
- juice of 1/2 a lime
- splash of water
Method
- Start by cooking the vermicelli noodle according to packet instructions. Prepare and drain.
- In a bowl, add the coriander, basil, mint, and spring onion. Squeeze with the juice of half a lime, brown sugar, and soy sauce. Mix to combine.
- In a shallow sauce pan, add some warm water and place the rice paper in the water one at a time. Be sure to not leave it in for too long as it will become too soft.
- Start building: start with approximately three shrimp, then add cucumber, carrots, vermicelli noodles, and the herb mixture, along with the lettuce. Tightly wrap, making sure to tuck the sides in. Repeat this process until you’ve gone through the ingredients.
- Make the peanut dipping sauce: In a small bowl, whisk together the peanut butter, sweet chilli, lime juice, and a splash of water to loosen it up.
- Serve and enjoy!
