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The appetizer, From around the world

Shrimp spring rolls

Shrimp spring rolls are a fresh appetizer made with rice paper, shrimp, vermicelli and herbs, serving 6 people. They take 40 minutes of active work and are rolled in the morning for evening guests, at €2.20 per person and an easy difficulty level. Success comes down to fresh vegetables and a tight, careful roll.

Fresh, see through rolls packed with shrimp, mint and vermicelli, with a peanut sauce for dipping without limits.

Shrimp spring rolls
For
6 people
Work
40 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.20
Calories per person
180 kcalcalculated by Kiloach, your weight coach

Under the translucent rice paper, you can spot pink shrimp, thin carrot strips and flecks of mint. The vermicelli adds softness, the vegetables bring crunch, and the peanut sauce ties everything together with its sweet and salty edge. This is an appetizer that cools you down rather than fills you up, perfect once warm weather returns.

Serve these for a casual dinner party, a light family meal in summer, or as a starter before a heartier main course. They fit naturally into a global inspired menu, alongside spring rolls or a bò bún, and kids tend to love them too, since dipping and eating with your hands is half the fun.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 50 min
  3. Before the guests arrive 1 step
  4. When it's time to serve Nothing to do

In the morning, cook the vermicelli, cut the vegetables and shrimp, then roll all the spring rolls and mix the sauce. Just before guests arrive, cover the rolls with a damp towel and keep them in the fridge so they stay soft and pliable. At serving time, arrange the rolls on a platter with the sauce on the side so everyone can help themselves.

The ingredients

6 people

Pantry

  • Rice paper sheets 12
  • Rice vermicelli 100 g
  • Peanut butter 4 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tsp

Fish counter

  • Cooked peeled shrimp 300 g

Fruits and vegetables

  • Lettuce 1
  • Carrots 2
  • Cucumber 1
  • Fresh mint 1 bunch
  • Fresh cilantro 0.5 bunch
  • Lime 1

Allergens Shellfish, Peanuts, Soy

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the rice vermicelli in boiling water for three minutes, rinse under cold water and drain well. 10 min

    Rinse under very cold water, this stops the cooking and keeps the noodles from clumping into a paste.

  2. Cut the carrots and cucumber into thin sticks, shred the lettuce and slice the shrimp in half lengthwise. 15 min

    Slice the shrimp in half, they show through the rice paper and make for a prettier roll.

  3. Dip a sheet of rice paper in warm water, top it with shrimp, vegetables, vermicelli and herbs, then roll it up tightly, folding in the sides. 20 min

    Lay the shrimp down first against the rice paper, that's what shows through the translucent wrapper.

  4. Mix the peanut butter, soy sauce, lime juice, sugar and a little hot water together for the sauce. 5 min

    Thin it out with hot water, the sauce turns smooth and pourable with no lumps.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cover the rolls with a damp towel and keep them in the fridge until serving.

    Skip plastic wrap, which sticks to the rolls, and use a damp towel laid gently over them instead.

Our tips to get it right

  • Work on a damp cutting board rather than a dry one, the softened rice paper sticks less and is easier to handle once it hydrates.
  • Don't overfill each roll, a thin, evenly spread filling holds together better than a thick one that tears while you roll it.
  • Have every ingredient cut and ready before you dip the first rice paper sheet, rolling goes fast and the paper stiffens if you let it sit too long.

The variations

  • Swap the shrimp for sliced cooked chicken, or for firm tofu marinated in a little soy sauce for a vegetarian version.
  • For kids, skip the cilantro and serve the peanut sauce on the side in a small bowl so they can dip at their own pace.
  • Add a few Thai basil leaves, or swap in whole grain rice vermicelli, for a different flavor twist.

What to serve it with

  • Crispy fried spring rolls on the side
  • Bò bún to round out the meal
  • Iced green tea or lemonade

Storage

The rolls keep for half a day in the fridge, well covered with a damp towel, but they taste best eaten within a few hours of rolling. They don't freeze well, the rice paper turns brittle once thawed. The peanut sauce keeps for 2 to 3 days in the fridge in a sealed jar.

Questions about this recipe

How do you keep the rice paper from tearing while rolling?

Don't soak the rice paper too long in warm water, a few seconds is enough since it keeps softening once out of the water. Work on a damp surface and avoid overfilling each roll.

Can you swap the shrimp for something else?

Yes, sliced cooked chicken or firm tofu both work well in place of shrimp. Place the ingredient directly against the rice paper so it shows through the translucent wrapper.

How do you plate these rolls for a dinner party?

Cut each roll in half on a diagonal to show off the colorful filling, then stand the halves upright on a platter. Serve the peanut sauce in small individual bowls on the side.

Are these rolls good for kids?

Yes, kids generally enjoy rolling their own spring rolls and dipping them in the sauce. You can simply leave out the cilantro if some of them aren't fans of its taste.

Can shrimp spring rolls be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step.

How long does it take to make shrimp spring rolls?

Allow 45 min in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in shrimp spring rolls?

About 180 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does shrimp spring rolls cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, peanuts, soy. Remember to ask your guests about their allergies before putting your menu together.

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