Shrimp Spring Rolls with Peanut Dipping Sauce

Shrimp Spring Rolls with Peanut Dipping Sauce
You can never have too many main course recipes, so give Shrimp Spring Rolls with Peanut Dipping Sauce a try. This recipe serves 8. Watching your figure? This dairy free and pescatarian recipe has 272 calories, 19g of protein, and 12g of fat per serving. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have round rice paper, shrimp, soy sauce, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. This recipe is typical of Vietnamese cuisine.

Instructions

1
To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
Dipping SauceDipping Sauce
Equipment you will use
BowlBowl
2
To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds.
Ingredients you will need
Cellophane NoodlesCellophane Noodles
Sesame SeedsSesame Seeds
Green OnionsGreen Onions
CabbageCabbage
CarrotCarrot
RollRoll
Equipment you will use
BowlBowl
3
Place the cilantro, mint and shrimp in separate work bowls nearby.
Ingredients you will need
CilantroCilantro
ShrimpShrimp
MintMint
Equipment you will use
BowlBowl
4
To soften the rice paper, fill a pie plate or shallow baking dish with tepid water.
Ingredients you will need
Spring Roll WrappersSpring Roll Wrappers
WaterWater
Equipment you will use
Baking PanBaking Pan
5
Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute.
Ingredients you will need
Spring Roll WrappersSpring Roll Wrappers
WaterWater
6
Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.
Ingredients you will need
RiceRice
Equipment you will use
Paper TowelsPaper Towels
7
Turn over the stack and begin working from the bottom of the stack first.
8
Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.
Ingredients you will need
Fresh CilantroFresh Cilantro
Spring Roll WrappersSpring Roll Wrappers
PastaPasta
ShrimpShrimp
MintMint
9
Place rolls seam side down on a plate and continue until all ingredients have been used.
Ingredients you will need
RollRoll
10
Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.
Ingredients you will need
RollRoll
WrapWrap
Equipment you will use
Paper TowelsPaper Towels
Plastic WrapPlastic Wrap

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
GIFFT by Kathie Lee Gifford Pinot Grigio
GIFFT by Kathie Lee Gifford Pinot Grigio
GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.
DifficultyExpert
Ready In1 h, 5 m.
Servings8
Health Score17
Magazine