These fresh spring rolls are a nice change from the usual fried variety, and have quickly become a family favorite of ours. Light, healthy, and great as a cool summertime appetizer shared among friends. But lets be honest, they can also be selfishly enjoyed alone as a meal. They are delicious when dipped in one or all three of my recommended sauces.
I love that these spring rolls are packed with crisp colorful vegetables. And just because I like to switch things up, I decided to grill the shrimp instead of boiling them. Another change is the addition of cilantro, instead of the usual Thai basil in Asian spring rolls.
When it comes to combining the ingredients, everyone has a different method of creating the rolls. I have listed my method below, which came with much trial and error. The main tip I can give, is not to over stuff the rice paper. The paper is very fragile when wet, and will most likely end up tearing, and you will be left with a mess on your plate. A yummy mess!…but a mess, none the less.
- 1 1/2 cup pre-packaged slaw
- 1 cup sliced cucumber
- 1/4 cup fresh chopped cilantro
- 1 1/2 tsp lime juice
- 1 Tbsp seasoned rice vinegar
- 2 Tbsp sesame oil
- 6-8 Rice Paper sheets- 8.5 inch diameter
- 12-16 medium shrimp- peeled and deveined
- 2 ounces rice vermicelli
- Dipping Options:
- Peanut Sauce
- Hoisin Sauce
- Thai Chile Sauce
- Combing slaw, cucumber, cilantro, lime juice, rice vinegar, and sesame oil in large bowl. Let sit for about 15 minutes.
- While slaw mixture is marinating, skewer shrimp and season with salt & pepper. Grill for approximately 5-10 minutes.
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 grilled shrimp, a small handful of vermicelli & marinated slaw mixture, fresh cilantro, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.
- Enjoy by dipping in a sauce of your choice: Peanut Sauce, Hoisin Sauce, or Thai Chile Sauce.