A recipe for Thai Shrimp Spring Rolls involves wrapping a combination of cooked shrimp, marinated rice stick noodles, cucumber, carrot, cilantro and mint in rice paper wrappers. These may be served inside a lettuce leaf with a soy and ginger dipping sauce.
Thai Shrimp Spring Rolls
This recipe yields 12 spring rolls and involves several different processes in its preparation.
Prep Time: 52 min.
Cook Time: 11 min.
Ready In: 1 hr. 33 min.
- 5 oz. thin rice stick noodles
- 2 tbsp. soy sauce, divided
- 1 lb. unpeeled large shrimp
- 3 tbsp. fresh lime juice
- 1 tbsp. sambal chili paste
- 2 tsp. sugar
- 1 large cucumber, seeded and cut into matchsticks
- 1 large carrot, peeled and grated
- 3/4 cup fresh cilantro
- 3/4 cup fresh mint
- 12 round rice pepper wrappers
- Prepare rice sticks and shrimp
- Cook rice sticks and marinate
- Prepare vegetables and chop rice sticks
- Fill the spring rolls
Soak the rice sticks submerged in hot water for 15 minutes. Boil half a gallon of water with half of the soy sauce and cook the shrimp until just firm. Allow them to cool before peeling, removing the vein and roughly chopping.
Return the soy sauce and water to the boil and cook the drained rice stick noodles until tender. Whisk together the lime juice, chili paste, sugar and the rest of the soy sauce. Add the cooked noodles and toss.
Combine the cucumber and carrot with the cilantro and mint. Cut the rice sticks into 1 or 2-inch lengths and add any remaining soy and lime juice mixture to the vegetables.
Soak a rice paper in warm water for 10 seconds and place on a surface until pliable. Add a quarter cup of vegetables to the bottom third of the wrapper, followed by 2 tablespoons of shrimp and a quarter cup of noodles. Tightly wrap the filling with the bottom of the wrapper, then fold in the two sides before rolling carefully. Repeat this process with the other wrappers.