Here we are…in the dog days of summer. When we have hot days (which I love!) the last thing I want to do is turn on the oven and eat a hot meal. Light, cooling meals are perfect after a day in the hot sun and Spring Rolls were calling my name today! This is a great recipe because the only thing you really cook is the shrimp and that takes about 4 minutes.
While the shrimp only takes 4 minutes, making Spring Rolls are a bit time consuming. There’s a lot of chopping and soaking and the minutes fly by pretty quickly. Since there are a lot of steps to this recipe, it makes for a fun date night. Ben and I made these together when we first started dating and we had a great time in the kitchen together. You really can’t mess these up, so it is sure to be a success!
Spring Rolls with Spicy Peanut Sauce- makes 6-8 rolls, original recipe
1 small carrot, peeled and julienned
1/2 cucumber, peeled and julienned
1/2 sweet pepper (red, orange, yellow, or purple) julienned
2 oz. cellophane noodles, really thin rice noodles
2-3 tbsp cilantro leaves
6-8 large basil leaves
16-20 shrimp, cooked, tails removed and cut in half through the middle
1tsp crushed peanuts
6-8 rice paper rounds, 8″ diameter
one recipe of peanut sauce, below
Peanut Sauce Ingredients
1/8 c. creamy peanut butter
1 1/2 tsp hoisin sauce
3/4 tsp soy sauce
1-2 small garlic clove, mashed into a paste
1/4 tsp sriracha chili paste, more for spicier sauce
1/2 tsp sesame oil
1/2 tsp lime juice
3 tbsp hot water
1 tsp crushed peanuts
In a bowl, pour boiling water over the cellophane noodles, let sit for 15 minutes, strain and cool. Once everything is prepared, fill a shallow bowl with warm water, I used a shallow pan. One at a time, place a rice paper round in the warm water for about 5-10 seconds, until pliable, and lay it on a work surface. Place a basil leaf, some cellophane noodles, carrots, cucumber, pepper, cilantro, and crushed peanuts on the rice paper then wrap like a burrito set aside. Continue to roll the spring rolls, one at at time, using 1/6 of the ingredients in each one.
To make the peanut sauce, combine all ingredients and whisk in water until it reaches the desired consistency. Add a little more water for a thinner consistency if desired. Pour into a serving dish that’s easy for dipping or spooning sauce from and top with crushed peanuts and a squirt of sriracha if desired. Serve the spring rolls with peanut sauce.
Tips for making this recipe:
- Preparing all the ingredients before you start to roll the Spring Rolls is the key to success for this recipe
- You can make these ahead and stick them in the fridge until it’s time to eat.
- On the other hand, these keep for a day or two in the fridge for leftovers
- If the peanut sauce gets too thick in the refrigerator, just add another tablespoon of water
- These are a perfect appetizer for a dinner party!
If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!