Fresh spring rolls that are veggie packed and paired with shrimp. This gluten free spring roll recipe has a video to walk you through step by step how to make spring rolls.
Start by adding the peanut butter, hoisin, soy sauce, rice vinegar, honey, sesame oil, and water.
You can mix up the ingredients and add the water to make it as thick or thin as you would like.
How to Make Spring Rolls
Cook your rice noodles as directed on the package. Then once done, drain and run under cold water.
Prep all of your vegetables ahead of time. Wash and slice thinly. I used my Juilenne slicer for carrots.
Fill a shallow pie pan with a few tablespoons of water. Then dip one of your rice paper wrappers in the water for about 15-20 seconds. You want the wrapper to be pliable. Don't let it get too soft.
Place a few slices of carrots, cucumbers, some noodles, and then shrimp on the bottom portion of the rice paper wrapper.
Begin rolling, wrapping tightly. Be gentle or it will tear the paper wrapper. Then Fold in the sides like a burrito and finish wrapping.
Cover with a damp paper towel and repeat the rest of the spring rolls.
Serve your fresh spring rolls with the homemade peanut sauce immediately.
Notes
Filling - Feel free to add different vegetables, cilantro, etc. Shrimp - You can leave the shrimp out if you want. You can replace with sliced chicken, steak, pork or do meatless. Storing - These are best eaten fresh. Cover in damp paper towels or it will dry out the wrapper. Peanut Free - Swap the peanut butter with an almond butter or sunflower butter. Vegan Spring Rolls - Leave the shrimp out and swap the honey with a maple syrup to make these vegan friendly.