Shaking up Spring

I started making spring rolls several years ago. Previously made for the blog, I have gotten too much in a routine about what I put in them. Broccoli slaw, green cabbage, shredded chicken and peanuts are normally the key ingredients.

Looking to shake things up a bit, I went in search of a new spring roll recipe. This one has very little the exact same as my stand by. While they both have cabbage, this one uses a more traditional Napa cabbage. Shrimp is in, chicken is out. Bean sprouts are in, broccoli slaw is out. The dipping sauce, a peanut based one, is very similar to what I have used in the past, though.

These were decent, but have not won me over from my standard recipe.

Photo Dec 15, 11 56 06 AM

These rolls had more interesting things to look at through the rice paper.

Photo Dec 15, 11 04 49 AM

A decent amount of ingredients for such a little roll.

Photo Dec 15, 11 19 07 AM

The peanut sauce was very good. I may steal this recipe for other purposes.

Photo Dec 15, 11 28 28 AM

A quick cook of the shrimp.

Photo Dec 15, 11 32 28 AM

Shrimp in the ice bath. I could not find the styrofoam noodles, so used rice noodles in their place.

Photo Dec 15, 11 47 39 AM

Filling up the roll.

Photo Dec 15, 11 48 02 AM

All rolled up.

Photo Dec 15, 11 53 47 AM

Ready to eat.

Photo Dec 15, 11 56 17 AM

These were good. Not as good as my standard recipe, but worth making again.

Fresh spring rolls with shrimp

Makes: Serving size: 2 spring rolls


  • 2 cups water
  • 8 large shrimp (prawns), peeled and deveined
  • 1 ounce cellophane noodles
  • 1 cup boiling water
  • 1/2 cup shredded carrot
  • 1/4 cup peeled, seeded and julienne cucumber
  • 1/2 cup thinly sliced Napa cabbage
  • 1/2 cup bean sprouts
  • 2 tablespoons chopped fresh cilantro or fresh coriander
  • 4 rice-paper wrappers, 8 inches in diameter
  • 4 large fresh basil leaves, halved lengthwise
  • For the sauce
  • 2 tablespoons hoisin sauce
  • 1 green (spring) onion, including tender green top, thinly sliced
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 1 1/2 teaspoons unsalted natural peanut butter
  • 1/4 teaspoon red pepper flakes
  • Pinch of brown sugar


In a saucepan, bring the 2 cups water to a boil. Add the shrimp and immediately remove the saucepan from the heat. Cover and poach until pink and opaque throughout, about 3 minutes. With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes. Drain and cut each shrimp in half lengthwise. Refrigerate until ready to use.

In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes. Drain and return the noodles to the bowl. Add the carrot, cucumber, cabbage, bean spouts and cilantro. Toss gently to mix.

Place a double thickness of paper towels on a work surface. Fill a large, shallow baking dish with water. Place 1 rice-paper wrapper in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the paper towels and turn once to blot dry. Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.

Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. Arrange 4 pieces of the shrimp, cut sides up, along the crease. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers, filling, basil and shrimp. Transfer the rolls to a plate and cover with dampened paper towels.

To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl. Stir until well blended.

To serve, cut the rolls in half on the diagonal and place on small individual plates. Pool the sauce alongside each roll.

Nutritional Info:

Nutritional analysis per serving Serving size: 2 spring rolls Calories 198 Sodium 512 mg Total fat 4 g Total carbohydrate 34 g Saturated fat 0 g Dietary fiber 4 g Monounsaturated fat 2 g Protein 10 g Cholesterol 44 mg


Tags: , , , , , , , , , , , , , , , , , , , , , , , ,

Categories: appetizer, Chinese, Low Carb, Lunch2, Main Dish 3, Recipes, Seafood, Sidedish2, snack, Vegetable4

Author:The Ranting Chef

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3 Comments on “Shaking up Spring”

  1. November 27, 2013 at 3:27 pm #

    yumm…woot! No meat in mind though, thank you. ­čśë


  2. November 28, 2013 at 7:41 pm #

    we love spring rolls here and we make them by the mountainful when we eat them! Yum!!



  1. RECIPE: Shrimp Spring Rolls | What The Flicka?What The Flicka? - April 25, 2014

    […] posted at Pat’s blog. Photo courtesy of […]


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