DeSocio in the Kitchen :: Shrimp Spring Rolls

Fresh flavors. A sweet and spicy sauce. Crisp veggies. Succulent shrimp. The perfect combination for these traditional Vietnamese spring rolls are simple ingredients that bring big flavor.

Spring Roll Ingredients

1 Package of Spring Roll Skin/Paper
Romaine Lettuce
Carrot – shredded or cut into thin strips
Cucumber – skin removed and cut into thin strips
Bean Sprouts
Vermicelli Noodles
Cooked Shrimp – the small version
Bell Pepper – any color, cut into thin strips

Dipping Sauce Ingredients

2 tbl fish sauce (favorite brand below)
6 tbl water – warm
2 tbl sugar
1.5 tsp. fresh lemon juice
1 garlic clove – finely chopped
1-2 Thai chilies – depending how much spice you like

How to:  In a small bowl combine warm water and sugar. Add lemon juice and fish sauce in increments until you like how it tastes. Stir in garlic and chilies. Do several taste tests. Fish sauce is strong especially if it’s a condiment you’re not used to eating.

Spring Roll Instructions

• Get out all your ingredients, wash and chop what you need to then set up a little assembly line of veggies and shrimp.

• Take one Spring Roll Paper and run under warm water or dip in and out of a bowl of warm water. Make sure the entire paper gets wet but don’t let it soak. Place the wet paper on a large plate or cutting board. Starting with the shrimp place it in the middle of the paper, then layer on the lettuce and other ingredients.

• Now we roll! Taking the outside edges (to the right and left) fold them onto the lettuce and veggies. Then take the bottom edge and fold it all the way up and over all the ingredients and try to tuck it in nice a tight. Then just keep rolling until you have no more paper left.

• I like to cut them in half to show off the layers of color. Plate and serve with dipping sauce.

TIPS – do not get frustrated if the first couple don’t roll up that easy and or look a bit messy. This step takes some practice. The other tricky part is you need to work swiftly. The paper get’s really sticky after you get it wet. If you leave it on the pate too long it gets difficult to peel off and will tear. So layer on the goodies and get to rolling! 🙂

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