Fresh Shrimp Spring Rolls with Pineapple Hoisin Peanut Sauce
    Servings Prep Time
    10spring rolls 40minutes
    Cook Time
    15minutes
    Servings Prep Time
    10spring rolls 40minutes
    Cook Time
    15minutes
    These insanely delicious Fresh Shrimp Spring Rolls are a flavor and texture explosion in every addictive bite and super easy to make with all my tips and tricks and step by step photos! and the the Pineapple Hoisin Peanut Sauce is EVERYTHING!
    Ingredients
    • 108.5 inch round rice wrappers(find at Nuts.com)
    • 1tablespoon butter
    • salt and pepper
    Sweet Chili Marinade
    • 3tablespoon Asian sweet chili sauce(like Mae Ploy)
    • 1 1/2tablespoon honey
    • 2tablespoons pineapple juice
    • 1tablespoon fish sauce
    • 1/4teaspoon garlic powder
    • 1/4teaspoon ginger powder
    Filling
    • 15 medium shrimppeeled, deveined, tail on or off
    • 2ounces rice vermicelli/thin rice noodles/rice sticksdon’t skip!*
    • 1 cucumber, julienned
    • 1 large carrot, peeled, julienned
    • 1/2 large red bell pepper, julienned
    • 5 Boston lettuce leaves, halved lengthwise
    • 1/2cup loosely packed mint
    • 1/2cup loosely packed cilantro leaves
    • 1/2cup loosely packed basil
    Pineapple Hoisin Peanut Sauce
    • 2tablespoons reserved Sweet Chili Mix(in directions)
    • 1/4cup QUALITY hoisin (Lee Kum Kee or Kikkoman)
    • 1/4cup pineapple juice
    • 1/4cup smooth peanut butter
    • sriracha to taste
    Instructions
    Sweet Chili Marinade
    1. Whisk together the Sweet Chili Marinade ingredients in a small bowl.
    Pineapple Peanut Hoisin Sauce
    1. Add 2 tablespoons Sweet Chili Marinade to a small saucepan followed by all remaining Pineapple Hoisin Peanut Sauce ingredients. Stir to combine as you bring to a simmer. Simmer gently until peanut butter melts and Sauce is slightly thickened then remove from heat. Sauce will thicken more as it stands.
    Shrimp (optional)
    1. Melt butter in Dutch oven or saucepan with high sides over medium high heat. Add shrimp and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sauté until opaque, about 3 minutes. Remove to a plate. Once cool enough to handle, cut off tails if needed then cut shrimp in half lengthwise. Add 2 tablespoons Sweet Chili Marinade to shrimp and toss to combine.
    Rice Vermicelli
    1. Add 4 quarts water to now empty Dutch oven and bring to a boil, then remove from heat. Stir in rice vermicelli and let sit, stirring occasionally until noodle are tender but not mushy, 5-10 minutes (according to package directions). Taste often so you don’t overcook your noodles. Drain noodles and pat dry then toss with 2 tablespoons Sweet Chili Marinade.
    Veggies
    1. Combine cucumber, carrots and bell pepper in a medium bowl. Add remaining Sweet Chili Marinade and toss to combine.
    Wrappers
    1. Prepare your work surface by lining a flat surface with a clean damp kitchen towel or use a ceramic, plastic or marble cutting board (don’t use wood as wrapper will stick to it)
    2. Fill 9-inch pie plate with 1 inch warm water. Dip one wrapper into the water for approximately 5 seconds to soften but still remain slightly firm – you want your wrapper to still hold its shape when you remove it from the water. It will become more pliable as you work with it. Lay wrapper flat on work surface. (Don’t be worried if it takes you a couple times to get it right, the biggest mistake people make is soaking their wrappers too long so they easily tear and become hard to work with).
    Assemble
    1. In the middle of the wrapper, place one Boston lettuce leaf half. Top with a couple tablespoons rice vermicelli followed by some veggies, cilantro, mint and basil. Be careful not to overstuff the roll as it will make it harder to roll and more likely to tear. Line 3 pieces shrimp in a row next to the filling. Place 2 basil or mint leaves in between shrimp as pictured if desired – this is purely decorative.
    Roll
    1. Roll up wrappers carefully and tightly like you would a burrito. Starting with the side away from the shrimp, gently pull the bottom of the roll over the first row of filling then fold in the sides and continue to roll. (see pictures in post). Repeat process until all spring rolls are assembled.
    Serve
    1. Slice each spring roll in half if desired and garnish with sesame seeds. Serve with Pineapple Hoisin Peanut Sauce. If Sauce has become too thick, simply stir in some water to reached desired consistency.
    Make Ahead/Storing
    1. You can make all of the components for the spring rolls ahead of time and store in the refrigerator until ready to assemble. Then assemble when ready.
    2. To store, wrap each spring roll individually in plastic wrap and store in an airtight container in the refrigerator.
    3. Spring rolls are best served immediately because the wrapper itself tastes the most fresh. That being said, if these spring rolls are for personal use, then they still taste great for up to 3 days, the wrappers just taste more dry. If you are making ahead of time for company, then I would assemble and store (as described above) for no more than 4 hours ahead of time for maximum freshness.
    Recipe Notes

    *I find the rice vermicelli MAKES these spring rolls but if you absolutely can’t/don’t want to use it, then be sure to substitute plenty of bean sprouts for the needed crunch.

    STORAGE: 

    Tightly wrap each one spring roll in plastic wrap immediately after assembling then place all of the spring rolls in an airtight container in the refrigerator.  Store for 6 hours up to 48 hours.  Fresh Spring Rolls are best consumed fresh as the rice paper can become soggy and gummy.