Shrimp Spring Rolls with Peanut Sauce Recipe (with Video)

1. Mix all the peanut sauce ingredients together, then gradually add hot water until it reaches your desired consistency.
2. To cook frozen shrimp, boil for ~2 minutes or until they turn color and curve into a slight “c” shape and float. Drop the cooked shrimp into an ice bath after cooking to prevent overcooked shrimp.
3. If needed, peel and devein the shrimp. With your knife parallel to the cutting board, slice the shrimp sideways — now you have double the shrimp to use in spring rolls!
4. Cook your thin vermicelli noodles according to package directions, then rinse in cold water and drain.
5. Dip your rice or tapioca paper briefly in the bowl of room temp water, making sure all sides have touched the water. Don’t dip for too long or it’ll become too soft!
6. Assemble your spring roll by adding lettuce first, then mint leaves, mung bean sprouts, and thin vermicelli noodles together in the middle of the rice paper.
7. At the top of the rice paper, add 3 sliced shrimp. Make sure the outsides of the shrimp are facing down so you’ll see it when you roll it up.
8. Starting from the bottom of the rice paper, gently roll up and wrap the rice paper over the middle ingredients. Then fold in the right and left sides (like a burrito) and continue rolling upwards over the shrimp. Enjoy with peanut sauce!