Fresh Spring Rolls Dipping Sauce (Print Version)
# Ingredients:
→ Fresh Spring Roll Ingredients
01 -
1 lb large shrimp, 21-25 count, peeled and deveined (keep the shells to boil shrimp)
02 -
3 oz vermicelli rice noodles
03 -
1/2 butter lettuce, 15 leaves
04 -
2 carrots, peeled and julienned
05 -
1/2 English cucumber julienned, or 3 small cucumbers
06 -
1 cup cilantro sprigs
07 -
15 round rice paper sheets, 8.5” diameter
→ Vietnamese Spring Roll Dipping Sauce
08 -
1/3 cup filtered water
09 -
1/4 cup fish sauce, three crabs brand
10 -
1/4 cup granulated sugar, or to taste
11 -
2 tbsp lime juice, freshly squeezed from 1 lime
12 -
2 tsp rice wine vinegar
13 -
2 tsp chili garlic sauce, or to taste (more will make it spicier)
14 -
1 large garlic clove, grated or finely minced (or 2 small cloves)
15 -
2 tsp sesame oil
16 -
1 tbsp shredded carrot
→ Peanut Dipping Sauce
17 -
1 cup sesame ginger dressing, Newman's Own brand
18 -
2 heaping tbsp peanut butter
# Instructions:
01 -
Boil shrimp according to your boiled shrimp recipe, then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.
02 -
Cook noodles according to package instructions until softened (do not overcook). Drain in a colander and rinse with cold water. Let noodles drain until ready to assemble. Alternatively, fill a saucepan with water, bring to a boil, add noodles, turn off heat, and let sit in hot water for 5-7 minutes.
03 -
Julienne cucumbers and carrots, remove stiff stems from lettuce leaves, and coarsely chop cilantro.
04 -
Fill a shallow bowl (wider than the rice paper sheets) with very warm water. Submerge a single rice paper wrapper for 10-15 seconds or until softened (based on water temperature). Place the softened wrapper on a clean and lightly damp cutting board.
05 -
Place vegetables on one half of the wrapper in the following order: lettuce, a generous pinch of noodles, carrots, cucumber, and cilantro sprigs. Place shrimp on the second half with the cut side facing up. Tightly roll from the lettuce side first, tuck in the sides, and continue rolling over the shrimp so they are visible on the outside.
06 -
Transfer assembled spring rolls to a serving platter and cover with a damp kitchen towel to prevent drying. For a more appealing presentation, cut rolls in half diagonally before serving.
07 -
In a small mixing bowl, combine all dipping sauce ingredients, adjusting sugar and sesame oil to taste.
08 -
In a mason jar, combine sesame ginger dressing and peanut butter. Cover tightly and shake until smooth and well combined.
# Notes:
01 -
Nutrition label estimates are for 1 spring roll excluding dipping sauce.