This is the first time I have ever used rice paper wrappers and it was a total success! These spring rolls were very tasty and actually pretty filling.
1 pound medium shrimp, raw, peeled and deveined
1 tbsp. olive oil
Salt and pepper, to taste
12 rice paper wrappers
1 cup baby spinach
4 oz. cooked vermicelli
1/2 cup shredded red cabbage
1 cucumber, julienned
1 carrot, peeled and julienned
Hoisin Peanut Dip
1/4 cup hoisin
2 tbsp. peanut butter
1 tsp. rice vinegar
1/2 tsp. sesame oil
Chopped peanuts, to garnish
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Place the shrimp onto the prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine.
3. Roast until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before slicing in half, lengthwise.
4. Meanwhile, make dipping sauce by whisking together all ingredients (except chopped peanuts) in a small bowl, garnish with peanuts; set aside.
5. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface. Place spinach in the center of each wrapper and top with vermicelli, red cabbage, cucumber, carrot and shrimp.
6. Fold in sides of wrap. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached. Be careful not to tear the rice paper.
7. Repeat with remaining wrappers and filling.
8. Serve immediately with hoisin peanut dip.
So I might as well tell you now, the dip sort of looks like… poop. I don’t know how to make it look better but, trust me, it tastes really good.
When you are assembling the rolls, prepare them on a clean dish towel. This will prevent the wrapper from sticking to your counter-top. If you notice sticking after making a few rolls, flip the towel to dry side. For assembly, make sure you do not overfill the wrapper because you won’t be able to wrap it. You will get the hang of it as you make more. In the picture above, you can sort of see the amount of all the ingredients when looking at the cut rolls.
Should you have any leftover rolls, store in fridge in a sealed container with a damp paper towel to keep wrapper soft.