Spring has sprung, and with it comes the delightful aroma of fresh herbs, crisp vegetables, and succulent shrimp. Easter Spring Rolls with Shrimp are like a party in your mouth, combining vibrant flavors and textures that make each bite a celebration. Imagine the crunch of fresh veggies paired with tender shrimp wrapped in delicate rice paper, served with a zesty dipping sauce that dances on your taste buds.
Growing up, our family gatherings were incomplete without my grandmother’s spring rolls. She would roll them up while sharing stories of her youth, filling the kitchen with laughter and love. Every bite took me back to those cherished moments, making these Easter Spring Rolls not just a dish but a tradition. They are perfect for any occasion—Easter brunch, summer picnics, or just because you want something delicious!
Why You'll Love This Recipe
- These Easter Spring Rolls with Shrimp are incredibly easy to prepare, making them perfect for busy days
- Their fresh and vibrant flavors will leave your taste buds wanting more
- The visual appeal makes them a hit at any gathering
- Enjoy them as an appetizer or main dish – they’re versatile enough for any meal!
Sharing these rolls at last year’s Easter brunch had everyone raving about their bright flavors and playful presentation.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Rice Paper Wrappers: Look for thin and pliable wrappers that won’t tear easily; they are the stars of the show!
Shrimp: Use large shrimp; they add a juicy burst of flavor to each roll.
Crisp Vegetables: Include lettuce, carrots, and cucumbers for crunch; freshness is key!
Fresh Herbs: Mint and cilantro add brightness; don’t skip these fragrant additions.
Dipping Sauce: A mix of hoisin sauce and peanut butter creates a creamy, savory dip; it’s irresistible!
Lime Juice: Freshly squeezed lime enhances all flavors; it’s like sunshine in a bottle!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep the Shrimp: Start by boiling water in a pot. Add shrimp and cook until pink and opaque—about 3-4 minutes. Drain and cool them under cold water.
Prepare the Vegetables: While the shrimp cools, slice cucumbers into thin strips, julienne carrots for that perfect crunch, and wash your lettuce leaves well.
Soak the Rice Paper: Fill a shallow bowl with warm water. Dip one rice paper wrapper for about 10-15 seconds until soft and pliable.
Assemble Your Rolls: Lay the soaked wrapper on a clean surface. In the center, place lettuce leaves followed by shrimp, cucumber sticks, carrot strips, and herbs.
Roll It Up!: Fold in both sides of the wrapper over the filling first. Then roll from the bottom up tightly but gently until everything is snug inside.
Make Your Dipping Sauce: In a small bowl, mix hoisin sauce with peanut butter until smooth. Squeeze in lime juice to taste; this adds that zing we all love!
Enjoy your Easter Spring Rolls with Shrimp warm or cold—either way is absolutely delicious!
Content
Fresh herbs enhance flavors; use basil and mint for a refreshing kick. I learned this after experimenting with leftovers. The aroma filled my kitchen, making me feel like a chef in a fancy restaurant.
Use fresh shrimp; frozen can lose texture and flavor. Trust me, once I used frozen shrimp, my rolls tasted like they were having an identity crisis—definitely not the vibe I wanted.
Serve with a zesty dipping sauce to elevate your spring rolls. Initially, I thought soy sauce would suffice; then I discovered the magic of blending lime juice and chili paste. Instant game-changer!
Perfecting the Cooking Process
Start by prepping all your ingredients before assembling the spring rolls. Cook shrimp first, then prepare veggies and noodles while letting the shrimp cool.
Add Your Touch
Feel free to swap shrimp for chicken or tofu if you prefer. Add some colorful veggies like bell peppers or carrots for extra crunch and vibrant colors.
Storing & Reheating
Store any leftover spring rolls in an airtight container in the fridge for up to two days. Reheat them lightly in a skillet to maintain their texture.
Chef's Helpful Tips
- Always soak rice paper until just pliable; over-soaking makes them tear easily
- For added flavor, marinate shrimp briefly in lime juice and garlic before cooking
- And remember, less is more when filling your rolls!
I remember the first time I made Easter Spring Rolls with Shrimp for a family gathering. Everyone loved them so much that I had to whip up another batch right there!
FAQ
Can I use other proteins instead of shrimp?
Absolutely! Chicken or tofu works wonderfully as alternatives for these spring rolls.
How do I keep spring rolls from sticking together?
Layer parchment paper between each roll to prevent sticking during storage.
What dipping sauces pair best with these spring rolls?
Try peanut sauce or a spicy lime dipping sauce for an amazing flavor combination!
Delightful Easter Spring Rolls with Shrimp
Celebrate spring with these vibrant Easter Spring Rolls filled with succulent shrimp and fresh vegetables. Wrapped in delicate rice paper, each roll bursts with flavor and is served with a zesty dipping sauce that elevates every bite. Perfect for any gathering, these rolls are not only delicious but also easy to prepare, making them a standout dish for your next brunch or picnic.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (8 rolls) 1x
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Ingredients
- 8 rice paper wrappers
- 1 lb large shrimp, peeled and deveined
- 1 cup lettuce, shredded
- 1 medium cucumber, sliced into thin strips
- 1 medium carrot, julienned
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ½ cup hoisin sauce
- 2 tbsp peanut butter
- Juice of 1 lime
Instructions
- Boil water in a pot; add shrimp and cook for 3-4 minutes until pink and opaque. Drain and cool under cold water.
- While shrimp cools, slice cucumber and julienne carrots.
- In a shallow bowl, soak one rice paper wrapper in warm water for 10-15 seconds until pliable.
- Lay the soaked wrapper on a clean surface. Place lettuce, shrimp, cucumber, carrot, and herbs in the center.
- Fold sides over filling then roll from the bottom up tightly but gently.
- For the dipping sauce, mix hoisin sauce with peanut butter and lime juice until smooth.
- Enjoy your Easter Spring Rolls warm or cold!
Nutrition
- Serving Size: 2 rolls (150g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg
Keywords: - Substitute shrimp with chicken or tofu for variations. - Add bell peppers or additional veggies for extra crunch. - Store leftover rolls in an airtight container in the fridge for up to two days.
