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5.0 from 3 votes

Summertime Spring Rolls

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 rolls
Course: Appetizer
Cuisine: Chinese

Ingredients

  • 15 Shrimp 21-25/lb. size
  • soy sauce as needed for marinating shrimp
  • Black pepper to taste
  • light sesame oil as needed for sautéing
  • 12 Round rice paper wrappers
  • 2 ounces fine rice noodles
  • bean sprouts as needed
  • cilantro chopped, to taste
  • cucumber julienne,as needed (optional)
For the Dipping Sauce
  • 3 ounces soy sauce
  • 2 tablespoons Ponzu Sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons hot chile oil
  • 1 tablespoon dark sesame oil
  • 1 tablespoon fish sauce

Instructions

    Cup of Yum
  1. Clean and de-vein the shrimp. Cut the shrimp in half lengthwise and then cut each half crosswise to produce four pieces, totaling 60 pieces.
  2. Place the shrimp in a bowl with some soy sauce and black pepper. Allow it to marinate for about 15 minutes.
  3. Heat the light sesame oil in a pan until very hot and quickly sauté the shrimp, being careful not to overcook. Remove shrimp and reserve.
  4. Place a rice paper wrapper in water for about 15 seconds or so. Remove the wrapper with both hands and lay flat on a clean towel to dry somewhat and then onto a plastic cutting board.
  5. Place five pieces of shrimp on the bottom third of the wrapper, followed by some rice noodles, bean sprouts, cilantro and cucumber.
  6. Roll the wrapper as described above. Eyeball the amounts of the noodles, bean sprouts, cilantro and cucumber so that they are equally divided over the 12 rolls.
  7. Finish wrapping the remaining rolls and serve with the sauce below.
Spring Roll Dipping Sauce
  1. Simply whisk the ingredients together in a small bowl.
  2. Additional optional ingredients include minced ginger, garlic, Thai chilis, cilantro, and sugar.