Fresh Shrimp Spring Rolls with Pineapple Hoisin Peanut Sauce
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Fresh Shrimp Spring Rolls with Pineapple Hoisin Peanut Sauce
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 10 .5 inch rice wrappers round
- 1 tablespoon butter
- salt
- black pepper
Sweet Chili Marinade
- 3 tablespoon sweet chili sauce like Mae Ploy, Asian style
- 1 1/2 tablespoon honey
- 2 tablespoons pineapple juice
- 1 tablespoon fish sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
Filling
- 15 Shrimp peeled, deveined, tail on or off, medium
- 2 ounces rice vermicelli don’t skip!, aka thin rice noodles or rice sticks
- 1 cucumber julienned
- 1 carrot large, peeled, julienned
- 1/2 red bell pepper large, julienned
- 5 lettuce Boston, leaves halved lengthwise
- 1/2 cup mint loosely packed
- 1/2 cup cilantro loosely packed leaves
- 1/2 cup basil loosely packed
Pineapple Hoisin Peanut Sauce
- 2 tablespoons Sweet Chili Mix in directions, reserved
- 1/4 cup hoisin sauce brands Lee Kum Kee or Kikkoman
- 1/4 cup pineapple juice
- 1/4 cup peanut butter smooth
- Sriracha sauce to taste
Instructions
Sweet Chili Marinade
- Whisk together the Sweet Chili Marinade ingredients in a small bowl.
Pineapple Peanut Hoisin Sauce
- Add 2 tablespoons Sweet Chili Marinade to a small saucepan followed by all remaining Pineapple Hoisin Peanut Sauce ingredients. Stir to combine as you bring to a simmer. Simmer gently until peanut butter melts and Sauce is slightly thickened then remove from heat. Sauce will thicken more as it stands.
Shrimp (optional)
- Melt butter in Dutch oven or saucepan with high sides over medium high heat. Add shrimp and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sauté until opaque, about 3 minutes. Remove to a plate. Once cool enough to handle, cut off tails if needed then cut shrimp in half lengthwise. Add 2 tablespoons Sweet Chili Marinade to shrimp and toss to combine.
Rice Vermicelli
- Add 4 quarts water to now empty Dutch oven and bring to a boil, then remove from heat. Stir in rice vermicelli and let sit, stirring occasionally until noodle are tender but not mushy, 5-10 minutes (according to package directions). Taste often so you don’t overcook your noodles. Drain noodles and pat dry then toss with 2 tablespoons Sweet Chili Marinade.
Veggies
- Combine cucumber, carrots and bell pepper in a medium bowl. Add remaining Sweet Chili Marinade and toss to combine.
Wrappers
- Prepare your work surface by lining a flat surface with a clean damp kitchen towel or use a ceramic, plastic or marble cutting board (don’t use wood as wrapper will stick to it)
- Fill 9-inch pie plate with 1 inch warm water. Dip one wrapper into the water for approximately 5 seconds to soften but still remain slightly firm - you want your wrapper to still hold its shape when you remove it from the water. It will become more pliable as you work with it. Lay wrapper flat on work surface. (Don’t be worried if it takes you a couple times to get it right, the biggest mistake people make is soaking their wrappers too long so they easily tear and become hard to work with).
Assemble
- In the middle of the wrapper, place one Boston lettuce leaf half. Top with a couple tablespoons rice vermicelli followed by some veggies, cilantro, mint and basil. Be careful not to overstuff the roll as it will make it harder to roll and more likely to tear. Line 3 pieces shrimp in a row next to the filling. Place 2 basil or mint leaves in between shrimp as pictured if desired – this is purely decorative.
Roll
- Roll up wrappers carefully and tightly like you would a burrito. Starting with the side away from the shrimp, gently pull the bottom of the roll over the first row of filling then fold in the sides and continue to roll. (see pictures in post). Repeat process until all spring rolls are assembled.
Serve
- Slice each spring roll in half if desired and garnish with sesame seeds. Serve with Pineapple Hoisin Peanut Sauce. If Sauce has become too thick, simply stir in some water to reached desired consistency.
Make Ahead/Storing
- You can make all of the components for the spring rolls ahead of time and store in the refrigerator until ready to assemble. Then assemble when ready.
- To store, wrap each spring roll individually in plastic wrap and store in an airtight container in the refrigerator.
- Spring rolls are best served immediately because the wrapper itself tastes the most fresh. That being said, if these spring rolls are for personal use, then they still taste great for up to 3 days, the wrappers just taste more dry. If you are making ahead of time for company, then I would assemble and store (as described above) for no more than 4 hours ahead of time for maximum freshness.
Notes
- *I find the rice vermicelli MAKES these spring rolls but if you absolutely can't/don't want to use it, then be sure to substitute plenty of bean sprouts for the needed crunch.
- Tightly wrap each one spring roll in plastic wrap immediately after assembling then place all of the spring rolls in an airtight container in the refrigerator. Store for 6 hours up to 48 hours. Fresh Spring Rolls are best consumed fresh as the rice paper can become soggy and gummy.
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