Sunday, January 24, 2010

Cool and Spicy Shrimp Spring Rolls

My husband introduced me to these roll on our 21st anniversary.  The filling was a little different, but quite tasty nonetheless.  Once I found the spring roll skin at our local Asian market, I thought it would be great to make them.  I just filled them with the taste that we love.  I think that you can put just about anything into them.  I have made them with grilled salmon instead of the shrimp.  That is the hubby's favorite.  The one key thing I learned as I experimented with these rolls is that the rice vermicelli works best because it is sticky when wet and it will stay put.  I tried using the bean thread vermicelli and its too slippery, making the rolling process rather difficult.   Also, I found that rolling the spring rolls worked best on a silicone mat.  The mats are available at most kitchen stores and are usually used for baking.  I find that the silicone helps the skin not stick to its surface, making the rolling process a breeze.

The great thing about these rolls is that they are served cold, which makes them a perfect appetizer on a hot summer day, just serve with hot sauce and your favorite cocktail!


  • 2 cups of finely sliced lettuce-iceberg works best
  • 1 small bundle of rice vermicelli
  • 8 grilled shrimps or boiled
  • 1 cup of daikon/cucumber salad 
  • a handful of cilantro
  • 4 spring roll skins
  • 1 silicone mat
  • a shallow container large enough for the spring roll to fit in

  1.  Prepare the daikon/cucumber salad.  Julienne the daikon and cucumber.  I find that this works best by first finely slicing the daikon and cucumber at an angle.  Then, cutting each slice into thin pieces about width of a matchstick.  Add about 2 tbsp of finely minced cilantro.  Marinate in about 2 tbsp of soy sauce and 1 tbsp of sesame oil.  Set aside for about 15 minutes or so. 
  2. To season the shrimp for grilling, use 1 tsp of garlic powder, 1tsp of onion powder, 1 tbsp of soy sauce, 1 tbsp of sesame oil.  Toss and set aside.
  3. Soak the rice vermicelli in hot water until it is soft.  It should take about 5 minutes or less.  Drain and set aside.
  4. If you are grilling the shrimp, set the grill on medium/high and cook for about 2-3 minutes per side.  When the shrimp turns pink, you know its time to flip them.  This can also be done with a heavy bottome skillet.
  5. To assemble the rolls, fill a wide flat bottom dish with warm water.  Place one spring roll skin in the water.  Putting more than one skin in the water will just give you a huge mess.  The skins won't separate easily once they are wet, so you will have to end up tossing all of them out.  The skin should become soft almost immediately.  Remove the skin from the water and gently shake any excess water from the skin. 
  6. Place the skin on the silicone mat.  
  7. Place a small amount of the sliced lettuce on the upper 1/3 of the spring roll skin.
  8. Next lay a small quantity of the rice vermicelli.
  9. Add the daikon/cucumber salad.  It is best if you drain the salad a bit.  If you add too much of the liquid from the salad, it will make the rolls soggy.
  10. Next add 2 shrimps.
  11. Place 2-3 sprigs of cilantro on top of the shrimps.
  12. Now to roll the whole thing.  Take the top flap and fold it over the filling.
  13. Next fold each of the side in.
  14. Finally, roll the rest of the skin unto itself.
  15. Roll the remaining spring rolls.
  16. Serve with your favorite Asian dipping sauce.

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