Thai Shrimp Spring Rolls

Name: Thai Shrimp Spring Rolls
Prep time: 60 min
Total time: 90 min
Yield: 14
Cuisine: Thai
Ingredients: ½ cup Low-Sodium Soy Sauce (1/2 cup low-sodium soy sauce); ¼ cup Rice Vinegar (1/4 cup rice wine vinegar); 2 tbsp Ginger (2 tablespoons finely grated ginger); 2 tbsp Scallion (2 tablespoons chopped green onion); 2 cloves Garlic (2 cloves garlic, minced); 4 tsp Granulated Sugar (2 teaspoons sugar + 2 teaspoons sugar); 1 tsp Toasted Sesame Oil (1 teaspoon toasted sesame oil); 5 oz Rice Vermicelli (5 ounces thin rice stick noodles); 2 tbsp Soy Sauce (2 tablespoons soy sauce, divided); 1 lb Shrimp (1 pound unpeeled large shrimp); 3 tbsp Lime (3 tablespoons freshly squeezed lime juice); 1 tbsp Sambal Oelek (1 tablespoon sambal chili paste); 1 piece Cucumber (1 large cucumber, unpeeled, seeded, and cut into matchsticks); 1 piece Carrot (1 large carrot, peeled and grated); ¾ cup Cilantro (3/4 cup chopped cilantro); ¾ cup Mint (3/4 cup chopped mint or Thai basil); 14 pieces Spring Roll Wrappers (14 8 1/2-inch round rice paper wrappers); 14 pieces Lettuce (14 leaves Bibb, Boston, or other soft lettuce)

Thai-style shrimp spring rolls with a sweet, sour, and spicy dipping sauce. Includes rice stick noodles, fresh vegetables, and herbs wrapped in rice paper with lettuce.

90 minThai

Servings14

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Pescatarian
Halal

Ingredients

For 14 servings

Low-Sodium Soy Sauce½ cup · 1/2 cup low-sodium soy sauce
Rice Vinegar¼ cup · 1/4 cup rice wine vinegar
Ginger2 tbsp · 2 tablespoons finely grated ginger
Scallion2 tbsp · 2 tablespoons chopped green onion
Garlic2 cloves · 2 cloves garlic, minced
Granulated Sugar4 tsp · 2 teaspoons sugar + 2 teaspoons sugar
Toasted Sesame Oil1 tsp · 1 teaspoon toasted sesame oil
Rice Vermicelli5 oz · 5 ounces thin rice stick noodles
Soy Sauce2 tbsp · 2 tablespoons soy sauce, divided
Shrimp1 lb · 1 pound unpeeled large shrimp
Lime3 tbsp · 3 tablespoons freshly squeezed lime juice
Sambal Oelek1 tbsp · 1 tablespoon sambal chili paste
Cucumber1 piece · 1 large cucumber, unpeeled, seeded, and cut into matchsticks
Carrot1 piece · 1 large carrot, peeled and grated
Cilantro¾ cup · 3/4 cup chopped cilantro
Mint¾ cup · 3/4 cup chopped mint or Thai basil
Spring Roll Wrappers14 pieces · 14 8 1/2-inch round rice paper wrappers
Lettuce14 pieces · 14 leaves Bibb, Boston, or other soft lettuce

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Steps

1Soy Ginger Dipping Sauce: Add all of the ingredients to a lidded jar and shake well to combine. Set aside while preparing spring rolls.
2Soak the rice sticks in enough hot water (about 110ºF) to cover by 1 inch until they become pliable, about 15 minutes.
3Bring 2 quarts water and 1 tablespoon of the soy sauce to a boil in a 4 1/2-quart saucepan. Add the shrimp and cook until just firm, 1 to 2 minutes. Using a spider, remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, coarsely chop, and set aside.
4Return the water to a boil. Drain the rice stick noodles and add to the hot soy-water. Cook until tender, approximately 3 minutes.
5Meanwhile, whisk the lime juice, remaining 1 tablespoon soy sauce, chili paste, and sugar together in a medium mixing bowl.
6Drain the noodles in a colander. Add the noodles to the lime juice mixture, toss, and set aside while preparing the vegetables.
7Toss the cucumber, carrot, cilantro, and mint or basil together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
8Cut the noodles into small 1- to 2-inch pieces with kitchen shears.
9Fill a pie dish with 3 cups warm water. Dip 1 rice paper wrapper in the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
10Place 1/4 cup of the vegetable mixture on the bottom third of the wrapper nearest to you. Spoon 2 tablespoons of the chopped shrimp on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrapper tightly over the filling, and then fold in the sides. Finish rolling from bottom to top until the entire wrapper is rolled, being careful not to tear the rice paper. Place on a parchment-lined half-sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with Soy Ginger Dipping Sauce.