Tuesday, April 12, 2016

Spring Rolls with Shrimp ~ Spring Celebrations


What can be more fitting for a special luncheon in spring than Spring Rolls with Shrimp!  

Hello, Friends! We have just finished celebrating three family birthdays and a return-to-work celebration over the past three weeks! Fun times, busy times, special family times!  The first celebration started with our daughter's last maternity leave luncheon with us.  I wanted to make it very special for her, so I chose these delicious spring rolls with two kinds of dipping sauce. Recipes to follow.


The next celebration was a combination birthday party for yours truly (last week of March) and my husband, whose birthday follows exactly one week later. The most recent party was this past weekend, for our oldest daughter's birthday (one week after my husband's), which was also combined with a belated Easter egg hunt for our two oldest grandsons who were out of town over Easter.


Needless to say,  that's a lot of celebrating and a lot of cooking and entertaining! The most memorable recipe from the birthday dinners was the Grilled Beef Tenderloin with Cabernet Sauce with Frizzled Leeks.  Desserts included Lemon Tart with Pine Nut Crust for and Strawberry Lemonade Cake made this time with a Chiffon Cake base.  (Click on links for recipes). We have been eating very well!

The next week or so we will be eating lighter meals and salads such as these wonderful spring rolls, that I can't wait to make again.  We all loved them, especially with the Hoisin dipping sauce with chopped peanuts. Delicious!


The nice thing about spring rolls as you can fill them with whatever ingredients that sound good to you!  A combination of finely sliced vegetables and lettuces or cabbage, chopped herbs, and either cooked shrimp or chicken. Or, keep them vegetarian if you like!


Please don't place your spring rolls on a bed of cilantro as I did!  The cilantro stuck to the spring rolls and had to be picked off by hand. Lesson learned!


Spring Rolls with Shrimp

Printable Recipe

Serves approximately 4-5
Makes about 10-12 spring rolls, depending on how much filling you use.

6 ounces of dry rice vermicelli (rice sticks), cooked
About 20 large shrimp, cook, peeled, deveined and sliced in half cross-wise (I use Ina Garten's cooking method)
10 rice paper wrappers (round or square, round makes slightly smaller rolls)
3/4 cup carrots, peeled and coarsely shredded
3/4 cup seedless cucumber, peeled and finely julienned
3/4 cup of snow peas, thinly sliced on the bias
1-1/2 tablespoons olive oil
8 ounces of shiitake mushrooms, stemmed and caps thinly sliced
1 large shallot, diced
1/4 cup fresh mint leaves, thinly sliced
1/4 cup fresh cilantro, thinly sliced
1/4 cup fresh basil, thinly sliced
1 cup of baby lettuce leaves or finely sliced Napa cabbage (which I used)

Chopped peanuts for garnish
Hoisin Sauce (recipe follows) for dipping
Fish Sauce (recipe follows) for dipping

Cook and prepare shrimp (can be done the day before).

Clean and slice all vegetables and herbs.

Add water to a medium saucepan (large enough to hold rice sticks) and bring to a boil. Boil rice vermicelli 4 to 5 minutes, or until al dente. Drain, rinse starch off with cold water, and drain again. Cut into 4-5 inch lengths. Cover and set aside.

Heat the olive oil in a medium skillet. Saute mushrooms until soft, about 5 minutes. Remove to a bowl. Saute the chopped shallot in the same pan until soft and slightly browned. Toss with the mushrooms and set aside.

Have all of the fillings on the counter-top, ready to use when you start making the spring rolls.

Fill a large frying pan or bowl with warm water. Take one rice wrapper and dip it into the water for a second or two and remove to a cutting board. Do not leave in water longer than necessary or it could disintegrate.

Wait a few seconds for the wrapper to soften. Then, in the lower third half of the rice wrapper, closest to you, stack the ingredients in a horizontal row across, leaving about 2 inches uncovered on each side. Start with 3 shrimp halves, then add a few strands of vermicelli, 1 tablespoon each shredded carrots, cucumbers, snow peas and mushrooms/shallots, then add 1/2 teaspoon each of mint, cilantro, basil, then 2-3 baby lettuce leaves. Fold uncovered sides inward over the filling, then tightly roll the wrapper away from you.

Repeat until the ingredients are used. Place each roll into a covered storage container as you work so they do not dry out. Refrigerate until time to serve.

Serve with chopped peanuts and either or both of the dipping sauces below.

Hoisin Dipping Sauce (our favorite)

1 cup (8 oz) Hoisin sauce
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 heaping teaspoon Thai Garlic Chili Sauce to taste

Fish Sauce Dressing

2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice
1 tablespoon water or rice vinegar
1 1/2 tablespoons sugar
1 teaspoon chopped cilantro
1 garlic clove - mined
1 generous teaspoon Thai Garlic Chili Sauce to taste

Notes: This recipe is adapted from several recipes to include the ingredients we like. Feel free to add bean sprouts, diced green onions, or whatever vegetables you like. Spring rolls may be slice in half diagonally to serve.

56 comments:

  1. Your daughters are as beautiful as their parents..♥
    And The Littles..♥

    What an action packed time you have had.The spring rolls look fresh and tasty..my girls like them also..
    the hoisin would be my choice..I wonder if I have had fish sauce and just didn't know it.the smell sends me into a tiny gag mode.
    I have a neat little gadget for dipping the papers in water..

    J'aime beaucoup ce billet plein d'amour pour ta famille.

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    1. Thank you, Monique ;) All entire immediate family had one celebration or another! We loved the Hoisin sauce! We didn't mind the fish sauce at all blended with the other ingredients but I hear you :) I'll have to check out that gadget - didnt know there was one!

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    2. :)
      I know I was just told today..don't smell it;) Just do it..

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  2. OMG, your shrimp spring rolls turned out beautiful...the last time I made they came out so ugly...I love your dipping with fish sauce...you just gave me some courage to make these rolls again...thank you Susan!
    Have a wonderful week...oh! nice pictures of the family celebrations :)

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    1. It does take some trial and error :) Thank you, Juliana!

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  3. Now that is what I call a lot of celebrating and deliciously done. I'm been meaning to make spring rolls…as I matter of fact I had bought the rice papers before we moved but they got broke along the way. I'll be buying more since I've seen your lovely recipe. By the way, I hope you will be sharing the recipe for the lemon tart as I'm a real lemon lover.

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    1. Thanks so much, Karen! If you click on the name Lemon Tart with Pine Nut Crust in red it will take you right to the recipe :)

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  4. You have been one busy girl! I love these spring rolls and I love the peanut sauce even more. I make them often in the summer with a mix of mango, mint and shrimp and I can never make enough. Always order them at the Vietnamese restaurant, we frequent. Great post, Susuan!

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    1. The mango sounds like a wonderful, summery addition, Abbe! Thank you!

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  5. Happy late birthday! Sounds like lots of fun! That's the way our week before Easter was - we were glad to escape for Spring Break. Spring rolls are our favorites, especially with shrimp and yours are making my mouth water.

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    1. Thanks so much for the birthday wishes, Jacqueline! Yes, I feel I need a little R&R now too ;)

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  6. wow Susan, your shrimp spring rolls look so beautifully done! Happy Birthday!!

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    1. Thanks so much, Angie! They were delicious and both my girls and husband loved them.

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  7. Sounds like you have been eating very well. The spring rolls look delicious and are something we have never made.

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    1. We certainly have! We had lots of left-overs to enjoy too :) Thanks, Larry!

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  8. What a gorgeous presentation, Susan! Don't you love how all the fresh ingredients show right through the skin? So pretty. The dipping sauce sounds delicious.
    Hope you had a wonderful birthday!

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    1. I do love the way they look too, Barbara, and thank you for the wishes :)

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  9. It sounds as if all you celebrants had a grand time. Your spring rolls look delicious. Every time I enjoy them at our favorite Thai restaurant, I tell myself that I'm going to make them. I'm inspired.

    Best,
    Bonnie

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    1. It was a fun and busy few weeks but we loved every second. I hope you try them! Thank you, Bonnie!

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  10. What a beautiful celebration! The spring rolls look wonderful too!!

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    1. I think I'll be making them more often during the warmer months as we really enjoyed them. Thank you, El :)

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    2. Hi Susan, belated happy birthday to you and your husband. I have to tell you these are probably the most pretty spring rolls I have ever seen, love everything about them.

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    3. Thank you, Cheri! Thanks a wonderful compliment ;)

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  11. Sounds like you've been very busy + eating well. Happy belated birthday to you and your husband. Your presentation is gorgeous Susan. I guess I'm surprised the cilantro stuck to the spring rolls. Who would have thought it...not I.
    Sam

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    1. Thanks so much, Sam! The softening of the wrappers is what helps them stick together when you roll them so they like to stick to anything else too :)

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  12. hope you had a wonderful birthday, sorry I'm late ! Delicious spring rolls and lovely girls,a warm hug ! !

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    1. I did, thank you, Chiara! It was a fun time with the family :) Hugs xo

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  13. These spring rolls are so beautiful! I love spring rolls and yours look perfect! Happy Birthday!

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  14. These rolls are gorgeous! I know the cilantro stuck to them but it still looks so pretty (plus I love cilantro!). Hope you had a great birthday!

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  15. I'm sure the celebrations were wonderful! Your spring rolls are gorgeous! I have made similar spring rolls with the sauce, and they are very tasty!

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    1. They were, Debbie, thank you! We all loved the spring rolls too.

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  16. What a fun, busy, delicious month you've had! The spring rolls look so fresh and delicious, I know your daughter was thrilled with them!

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  17. Love spring rolls Susan. I have to do this recipe. We love here .
    Look delicious !!

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  18. Wow you have been so busy! Happy birthday all around :) Love these spring rolls and the dipping sauce sounds delicious. Hope you have a wonderful (less busy) weekend!

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    1. I was a busy time but so much fun! Slightly less busy this weekend ;) Thank you, Tricia!

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  19. What wonderful celebrations and family times! Delicious food too. These spring rolls look so good. Something I would really enjoy.

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    1. I know you appreciate those wonderful times, too, Lorraine! Thank you!

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  20. Those spring rolls are lovely. Wish hubby liked spring rolls. Happy Birthday to all! :-)

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    1. There are many things my husband doesn't like too, Julie! I'm glad he liked these :) Thanks!

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  21. I hit something and my comment went into cyber space I thing. :-) Your spring rolls look delicious, and you have inspired me to try making them. All your celebrations sound like great fun and Happy belated Birthday to you! You have been one busy lady and I bet you enjoyed every minute.

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  22. Beautiful celebrations! and such a fresh and delicious looking spring rolls. xo Catherine

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  23. Happy birthday to all your beloved ones and you Susan! It is a blessing to be surrounded by people you love in such occasions! I love your spring rolls, they look so appetizing!

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  24. I love Vietnamese spring rolls, they are so full of vegetables and so delicious! Your version with shrimps look so beautiful and yummy!

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  25. Those spring rolls look beautiful and I'm sure they were delicious too. I've never been brave enough to make them at home, but your post just may inspire me to try. Love the sweet family pictures, Susan!

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  26. Happy belated birthday Susan to you and your husband. Your celebrations sounded perfect. We will have to try the spring rolls; I know a guy who would love them. Lovely daughters and grands.

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  27. Happy belated birthday to you & your hubs! You have a beautiful family. I love these spring rolls- one of my coworkers makes them - yum!

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  28. So many good reasons to celebrate! Btw, Happy Birthday!
    The spring rolls are a beautiful addition to the spring table. Enjoy the new season.

    Velva

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  29. What a pretty and delicious way to welcome spring!!!

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  30. I make these as well but they are not as pretty :-) I'll tweak my recipe using you tips, thanks for sharing them.
    Amalia
    xo

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  31. These look so good, I love spring rolls like this as they are so fresh.

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  32. One of my favorite easy go to appetizers.
    Happy Belated Birthday!
    Have not visited your blog for a while, dropping by to say Hi.
    I'm trying to get back to blogging again.

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