This meal is amazing on so many levels: easy, cheap, and makes enough for lunch the next day. My approach with dinner has always been the same: simple, quick, and cheap. If you love fresh Vietnamese shrimp spring rolls from the restaurant – you’re in luck. This recipe tastes just like the real thing. The beauty? You can customize it however way you want to.
The below version is a good base, but feel free to stuff the roll however way you wish. The best part? It’s so affordable.
Some money-saving tips:
- Try to buy frozen cooked shrimp when it’s on sale. They always go on sale at some point. I never buy meat or seafood unless it’s marked down.
- Try to eat the leftovers the next day. After that, the rice paper gets very tough.
- You will likely have leftover fresh herbs and veggie stuffings. Try to either meal plan to use these for another meal in the same week, or make the rolls again a few days later.
Vietnamese Shrimp Spring Rolls
Makes 9 rolls
Ingredients – $17.37
- 400 g (20-31 pieces) cooked, frozen shrimp – $9.99
- 18 fresh basil leaves – $1.42 (1 package of 100 g of Vietnamese basil)
- 10 leafy stems of fresh cilantro – $0.99 (1 bunch)
- 9 rice-paper sheets – $3.29 (a package of 30)
- 1 bundle of vermicelli – $0.99 (400 g – 3 bundles)
- half a cucumber – $0.69 (1 cucumber)
Peanut Sauce – mix everything in no particular order
- 3/4 creamy peanut butter
- 1/3 cup water
- 3 tablespoon hoisin sauce
- 2 tablespoon lime juice
- 4 1/2 teaspoon soy sauce
- 1 tablespoon brown sugar….the recipe called for white…but we used brown
- 1/2 cup light coconut milk
- 2 1/4 teaspoon chile-garlic paste
- 1 medium garlic
- 1 teaspoon toasted sesame oil
- 1 teaspoon red pepper flakes
Prepare Roll Stuffings
- Cook vermicelli as instructed on the package, set aside.
- Fill a large bowl with warm water, set aside.
- Slice cucumber into thin slices, set aside.
- Arrange vermicelli, warm water and rice paper wraps, veggies and herbs within reach for easy assembly.
Stuff the Roll
- Dip a sheet of rice paper into the warm water for 5 seconds. Flip over and dip for another 5 seconds.
- Place wet sheet flat on a clean surface. I use a large cutting board.
- Arrange 2 basil leaves on a slant in the centre.
- Arrange 3 shrimp across the basil leaves, facing the same way.
- Place small amount of vermicelli beneath the shrimp.
- Place cucumber and cilantro on top of vermicelli.
- Fold left side over left-most shrimp. Repeat on the right side.
- Lift the bottom edge of the wrap and pull over the vermicelli/cucumber/cilantro pile.
- Tuck the bottom edge of wrap beneath the pile and begin rolling upwards.
- Continue rolling until everything is tucked securely inside.
- Set aside complete roll on a plate.
These look so pretty when they’re done! The shrimp and basil are visible beneath the rice-paper wrap. Everything holds together very well.
Some variations I want to try will be to add lettuce leaves, carrots, and kimchi. A lot of recipes have mint as an ingredient, which I’m not a fan of, so I left it out in my version. I’m sure many will do the same for the cilantro and basil.