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Hot Shrimp Spring Rolls Recipe
  |   May 14, 2019   |  
Spring rolls are one of the easiest dishes you can make! Ours are filled with spicy shrimp, rice noodles and cucumber wedges for extra crunch. During the summer months, grill the shrimp for extra smoky flavor.

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Cook Time:
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Yield: 1 dozen

Hot Shrimp Spring Rolls Recipe

Ingredients for the special spice mix
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds
  • 1/2 tsp. Szechuan peppercorns
  • ¼ tsp. poppy seeds
  • 1 tbsp. red chili flakes
  • Zest of 1 orange, dried ** left on paper towel to dry on a tray 1 or 2 days before**
  • ½ tsp. ginger powder
  • ¼ sheet toasted nori, chopped

Ingredients for the dipping sauce
  • 1/2 cup creamy peanut butter
  • 1 cup water
  • 2 tbsp. soy sauce
  • 2 tsp. special spice mix
  • 1/4 tsp. sugar

Ingredients for the spring rolls
  • 6 oz. Futonga Udon noodles or Vermicelli
  • ¼ cup extra virgin olive oil, plus 1 tbsp.
  • 1 finely chopped garlic clove
  • 18 Medium Shrimp peeled and deveined (fresh or frozen and defrosted)
  • 1 or 2 cucumbers cut in thin wedges
  • A bunch of fresh Thai basil
  • 12 Spring Roll Wrappers

  1. For the Spicy Condiment: mix the sesame seeds, the Sichuan peppercorns and the poppy seeds, in a bowl. Heat a clean skillet, add the mix and toast for 1 minute moving constantly taking care they do not burn. Remove and let cool.
  2. Once cooled, mix with the other ingredients and coarsely grind in a spice grinder or with a hand blender. It should not turn into a powder. Place in in an airtight jar and keep it in a cupboard. It is good to have I prepared a week before.
  3. Boil the noodles according to package instructions. When cooked, rinse under cold water, strain and mix with 1 tbsp olive oil. Reserve.
  4. Heat the 1 tbsp. olive oil in a frying pan. Cook the garlic clove for 1 or two minutes until fragrant. Reserve.
  5. Add ¼ cup olive oil to the same pan and cook the shrimp in batches turning them as soon they change its color. Mix with the garlic and let cool.
  6. Cut the shrimp lengthwise in half and sprinkle with 2 tsp of special condiment. Reserve in the fridge.
  7. Fill a large bowl with hot water. Place 1 spring roll wrapper and soak until soft, then place it on your working surface – wood or marble works best.
  8. Arrange 3 pieces of shrimp in the middle of the wrapper, add basil leaves, a small portion of the rice noodles and the cucumber.
  9. Fold first the bottom of the paper over the filling, then fold each side, then roll shut. Repeat with all wrappers.
  10. Arrange one a plate and serve with the dipping sauce.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Main Courses
Recipes by Occasion: Labor Day and 4th of July Recipes, Super Bowl Recipes
Recipes by Season: Spring and Summer Recipes

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