Fresh Spring Rolls With Shrimp for Two

Recipe by Dancer
READY IN: 33mins




  • In a saucepan, bring the 2 cups water to a boil.
  • Add the shrimp and immediately remove the saucepan from the heat.
  • Cover and poach until pink and opaque throughout, about 3 minutes.
  • With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
  • Drain and cut each shrimp in half lengthwise.
  • Refrigerate until ready to use.
  • In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
  • Drain and return the noodles to the bowl.
  • Add the carrot, cucumber, cabbage, bean spouts and cilantro.
  • Toss gently to mix.
  • Place a double thickness of paper towels on a work surface.
  • Fill a large, shallow baking dish with water.
  • Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
  • Carefully transfer the wrapper to the paper towels and turn once to blot dry.
  • Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
  • Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
  • Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
  • Arrange 4 pieces of the shrimp, cut sides up, along the crease.
  • Fold the right and left edges of the wrapper over the filling and finish rolling up.
  • Repeat with the remaining wrappers, filling, basil and shrimp.
  • Transfer the rolls to a plate and cover with dampened paper towels.
  • To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
  • Stir until well blended.
  • To serve, cut the rolls in half on the diagonal and place on small individual plates.
  • Pool the sauce alongside each roll.