Shrimp Spring Roll
Rice paper wrappers filled with cooked shrimp, ground pork, fresh vegetables, and herbs, served with two dipping sauces.
Ingredients
For the rolls
- 12 medium shrimp peeled and deveined
- 1 tsp peanut oil
- 8 oz ground pork 225g
- 1/4 tsp kosher salt
- 2 tsp Shaoxing wine
- 8 rice paper wrappers 8.5-inch / 22cm
- 8 leaves Bibb or iceberg lettuce
- 1 medium avocado thinly sliced
- 1 medium carrot julienned
- 1/2 cup mixed fresh herbs mint, cilantro, and basil
For the sesame sauce
- 2 tbsp Chinese sesame paste or unsweetened peanut butter
- 1 tbsp granulated sugar
- 1 tbsp soy sauce
For the clear sauce
- 2 tsp fish sauce
- 2 tsp fresh lime juice
- 1 1/2 tsp rice vinegar
- 1 1/2 tsp granulated sugar
- 2 cloves garlic minced
- 1 Thai bird's eye chili thinly sliced
- 4 tsp water
Instructions
- Bring a small pot of salted water to a boil. Add the shrimp and cook for 1 to 2 minutes until they turn pink and opaque. The internal temperature must reach 145°F (63°C). Drain and let cool, then slice each shrimp in half lengthwise.
- Heat the peanut oil in a medium skillet over medium heat. Add the ground pork and break it into small pieces with a spatula. Cook until browned and the internal temperature reaches 160°F (71°C), stirring occasionally. Season with salt and Shaoxing wine, cooking until the liquid evaporates. Transfer to a plate to cool.
- Make the sesame sauce by mixing the sesame paste, 1 tablespoon sugar, and soy sauce in a small bowl. Stir until smooth, adding a few drops of water if it is too thick.
- Make the clear dipping sauce by combining the fish sauce, lime juice, rice vinegar, 1 1/2 teaspoons sugar, garlic, chili, and 4 teaspoons of water in another small bowl.
- Fill a wide, shallow dish with warm water. Working with one at a time, dip a rice paper wrapper into the water 3 or 4 times until moistened but still slightly stiff. Lay it flat on a clean cutting board.
- Place a lettuce leaf on the lower third of the wrapper. Top the lettuce with 1 to 2 tablespoons of the cooked ground pork and fold the lettuce over the pork.
- Place a few avocado slices and julienned carrots in the center of the wrapper, topping them with a few herb leaves. Place three shrimp halves on the top third of the wrapper, pink side down.
- Fold the bottom edge of the wrapper over the lettuce and pork. Fold the left and right sides in tightly. Continue rolling upward over the vegetables and finally over the shrimp to seal the roll.
- Repeat with the remaining wrappers and filling. Serve the rolls at room temperature with the two dipping sauces.
Notes
Food safety: Ensure the ground pork reaches a safe internal temperature of 160°F (71°C) and the shrimp reaches 145°F (63°C).
Rice paper will soften quickly once wet. Do not soak the wrappers, as they will continue to hydrate while you assemble the rolls.
Keep the finished rolls separated on your serving plate so the rice paper does not stick together and tear.