Saucepan@saucepan · Shared this recipeFollowThai · appetizerFresh Spring RollsFresh spring rolls filled with shrimp, rice noodles, vegetables, and herbs, served with peanut and sweet chili dipping sauces.total1 hrprep50 mincook10 minservings6Original recipe on themodernproper.comKeep this recipeAdd a copy of Fresh Spring Rolls to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings6 oz vermicelli rice noodles, broken in half24 large, cooked shrimp, tails removed16 spring roll wrappers, 22 cm1 cup shredded carrots8 butter lettuce leaves, halved2 Persian cucumbers, cut into matchsticks3 cup fresh herb leaves such as cilantro, such as cilantro, mint, basil2 tsp brown sugar0.25 cup hot water, plus more as needed0.333 cup unsweetened creamy peanut butter1 tbsp soy sauce or tamari1 tbsp seasoned rice vinegar1 tsp toasted sesame oil1 tsp chili garlic sauce, such as sambal oelek0.25 tsp ground gingerSea salt, to taste2 tbsp finely chopped peanuts, optional, for serving2 tbsp granulated sugar0.25 cup hot water1 garlic clove, optional, grated1 tbsp fish sauce1 tbsp fresh lime juice, from 1 lime1 tbsp chili garlic sauce, such as sambal oelek1 tsp toasted sesame oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Bring a large pot of water to a boil over high heat. Once the water is boiling, add the noodles and cook according to package instructions. Drain and rinse with cool water.2Step 2: Slice each shrimp crosswise, as if you were butterflying them.3Step 3: Fill a shallow bowl or pie dish with warm water. Working with one spring roll wrapper at a time, dip into the water and let soften, 8 to 10 seconds. Dampen the counter or a cutting board and lay the softened wrapper on top of the surface. Place half a piece of lettuce at the edge of the wrapper closest to your body. Top with a small handful of noodles, carrot, and cucumber. Place a variety of herbs on the wrapper slightly above the vegetables, and then 3 shrimp halves slightly above the herbs.4Step 4: Beginning from the edge closest to you, roll the wrapper tightly away from your body. Once you reach the shrimp, fold in the sides, then keep rolling. Repeat with the remaining rice wrappers and filling, rewetting your work surface as needed.5Step 5: In a medium bowl, combine the brown sugar and hot water. Stir until the sugar is dissolved, about 2 minutes. Add the peanut butter, soy sauce, vinegar, sesame oil, chili garlic sauce, and ground ginger. Whisk vigorously until the sauce comes together, about 1 minute. Add more hot water, 1 tablespoon at a time, until smooth. Taste and add salt as needed. Sprinkle the crushed peanuts on top of the sauce, if desired.6Step 6: In a medium bowl, combine the sugar and hot water. Stir until the sugar is dissolved, about 1 minute. Stir in the garlic (if using), along with the fish sauce, lime juice, chili garlic sauce, and sesame oil.7Step 7: Serve with dipping sauces alongside. These rolls are best when eaten the day you make them. If making ahead, wrap each in plastic wrap and place them in the refrigerator for 1 to 2 days.getsaucepan.com/r/28471438-0571-4e10-999d-23dcf3c4fb0e · Original: https://themodernproper.com/fresh-spring-rolls
