Vietnamese Shrimp Spring Rolls

For the shrimp and dipping sauce:
2 pounds raw shrimp, peeled and deveined
1 cup soy sauce
1/2 cup honey
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons chopped cilantro
1 tablespoon minced ginger
2 cloves minced garlic
1 tablespoon sriracha sauce

For the spring rolls:
15-20 spring roll rice paper wrappers
3 ounces maifun rice noodles, softened/rehydrated
1 cup julienne carrots
1 cup julienne daikon
1 cup pea shoots or romaine leaves
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro
1/2 cup fresh mint leaves
1/2 cup green onions, chopped into 2-3″ segments
1/2 cup crushed peanuts

Place the shrimp in a zip-top bag or shallow bowl. In a separate bowl mix the soy sauce, honey, lime juice, fish sauce, chopped cilantro, ginger, garlic, and sriracha. Separate the sauce into two equal parts and pour one half over the shrimp. Marinate for at least one hour. Store the remaining sauce in the refrigerator until ready to use.

Preheat grill and reduce heat to medium. Add the shrimp to the grill, flipping after about three minutes. Continue cooking for another 2-3 minutes until they develop pink highlights and turn opaque. Be careful not to overcook them or they will get small, dry, and rubbery. Remove from heat and set aside.

In a bowl of lukewarm water, rehydrate one rice paper wrapper at a time. Carefully lay the wrapper out. On one side place 2-3 tablespoons of maifun, a few pieces of carrot, daikon, pea shoots or romaine, several basil leaves, cilantro sprigs, mint leaves, and green onions. Top with 3 pieces of shrimp. Peanuts can be sprinkled inside the wrapper now or sprinkled separately on individual wraps after they are rolled.

Fold the edge over the filling, tuck in both sides and continue to roll. The rice paper will stick to itself and hold the wrapper closed. Repeat until all the filling has been used. Cover and refrigerate until ready to serve, or eat immediately. Serve with the dipping sauce.


Makes 15-20 spring rolls.

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