Delightful Easter Spring Rolls with Shrimp Recipe

There’s something magical about biting into a perfectly wrapped spring roll, especially when it’s bursting with the fresh flavors of shrimp and vibrant veggies. Easter Spring Rolls with Shrimp are not just a dish; they’re an experience that dances on your palate. Imagine crispy rice paper cradling tender shrimp, crunchy carrots, and refreshing herbs—each bite is a celebration of springtime.

Growing up, my family had a tradition of making spring rolls together during festive occasions. I remember the laughter and the occasional flour fight as we all rolled our own creations, trying to outdo one another in both taste and presentation. These rolls were always a hit at gatherings, and they quickly became synonymous with joyful memories. Trust me, you’ll want to make these for your next holiday gathering or simply to brighten up a regular Tuesday night.

I remember the first time I made these for friends; their smiles said it all as they devoured every last bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Fresh or frozen shrimp works well; just ensure they’re peeled and deveined for quick prep.

• Rice Paper Wrappers: Look for large, round wrappers; they’ll hold everything together beautifully.

• Rice Noodles: Use thin rice noodles to add texture; cook them according to package instructions before adding.

• Carrots: Julienne these for a sweet crunch that compliments the shrimp perfectly.

• Cucumber: Thinly sliced cucumbers add freshness and hydration; opt for English cucumbers for less seediness.

• Fresh Herbs (Mint & Cilantro): These herbs elevate the flavor profile significantly; choose vibrant leaves without browning.

• Dipping Sauce (Peanut or Hoisin): A rich sauce ties everything together; choose your favorite or mix both for fun!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Shrimp: Start by sautéing shrimp in a hot skillet over medium heat until they turn pink and opaque, about 3-4 minutes. Add garlic for extra aroma mid-way through cooking.

Soak Rice Noodles: While your shrimp is cooking, soak rice noodles in hot water until softened—usually around 5-7 minutes will do the trick. Drain well.

Prep Your Veggies and Herbs: Julienne carrots and slice cucumbers into thin strips while chopping mint and cilantro leaves. Their fresh aromas will brighten your kitchen instantly.

Assemble the Spring Rolls: Dip one rice paper wrapper in warm water until pliable—about 10 seconds—and lay it on a clean surface. In the center, add some noodles, shrimp, veggies, and herbs before folding tightly like a burrito.

Serve with Dipping Sauce: Place finished rolls on a serving platter alongside your chosen dipping sauce. Watch how everyone dives in with excitement!

With each step guiding you closer to deliciousness, you’ll find that making Easter Spring Rolls with Shrimp is not only satisfying but also incredibly fun! Enjoy creating this delightful dish that brings friends and family together around the table!

Perfecting the Cooking Process

Start by prepping your shrimp and veggies, then soak the rice paper while sautéing the filling to streamline your cooking process.

Add Your Touch

Feel free to swap shrimp for chicken or tofu, and experiment with spices for a unique flavor twist that suits your palate.

Storing & Reheating

Store leftover spring rolls in an airtight container in the fridge for up to two days. Reheat them briefly in a skillet over medium heat until warmed through.

Sharing my first attempt at these spring rolls, I remember my friends’ surprised faces when they realized I made them from scratch. The laughter was worth every messy roll!

FAQ

Can I use frozen shrimp for Easter Spring Rolls with Shrimp?

Yes, just thaw and rinse before using them in your recipe.

How long can I store leftover spring rolls?

They last up to two days in an airtight container in the refrigerator.

What dipping sauce pairs well with these spring rolls?

A sweet chili sauce adds a perfect kick and balances the flavors beautifully.

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Easter Spring Rolls with Shrimp

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 3 (6 spring rolls) 1x

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Description

Experience the vibrant flavors of spring with these delightful Easter Spring Rolls filled with tender shrimp and fresh veggies. Wrapped in crispy rice paper, each roll offers a satisfying crunch and a burst of color, making them perfect for festive gatherings or a light meal. Serve them with your favorite dipping sauce for an irresistible appetizer that’s sure to impress!

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Ingredients

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• 1 cup cooked shrimp (peeled and deveined)
• 6 large rice paper wrappers
• 1 cup cooked thin rice noodles
• 1 medium carrot (julienned)
• 1 small cucumber (thinly sliced)
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• ¼ cup peanut or hoisin dipping sauce

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Instructions

1. Sauté shrimp in a skillet over medium heat for 3-4 minutes until pink and opaque; add minced garlic halfway through.
2. Soak rice noodles in hot water for 5-7 minutes until softened; drain well.
3. Julienne the carrot and slice the cucumber into thin strips; chop mint and cilantro.
4. Dip a rice paper wrapper in warm water for about 10 seconds until pliable. Lay it flat on a surface.
5. Place some noodles, shrimp, vegetables, and herbs in the center of the wrapper and fold tightly like a burrito.
6. Repeat with remaining ingredients. Serve rolls on a platter with your chosen dipping sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 2 spring rolls (130g)
• Calories: 180
• Sugar: 2g
• Sodium: 320mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 80mg