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    Home » Recipes » Asian

    Curried Shrimp Spring Rolls

    Published: Feb 4, 2021

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    Curried Shrimp Spring Rolls

    Originally posted March 5, 2013. Updated 2/4/2021

    2 and a half curried shrimp spring rolls are arranged on a blue plate, with a small bowl of spicy peanut dip next to it.

    These Curried Shrimp Spring rolls are a quick and easy meal that you can make at home - one of our absolute favourites to make!

    Making spring rolls at home has become such second nature to us, that I was a little caught off guard recently.

    A friend - who's no slouch in the kitchen, herself - expressed surprise at the idea of making homemade spring rolls.

    ... and then I remembered the first time I'd tried to make them.

    The rice paper was so thin and fragile, and I would break/rip it no matter what I did. Extremely frustrating experience, and it turned out the ugliest, least coherent rolls I've ever seen in my life.

    That only lasted for one attempt, though.

    2 and a half curried shrimp spring rolls are arranged on a blue plate, with a small bowl of spicy peanut dip next to it.

    The Secret to Making Fresh Spring Rolls

    We went to a favorite Vietnamese restaurant shortly after that, and THAT is where I learned the secret.

    I asked the waiter what the difference was between their thick, stable rice paper spring roll wrappers, and the incredibly thin crap I was buying in the grocery store.

    The answer? They used the exact same stuff I did.. but a double thickness of it!

    From that day onward, spring rolls haven't been a mystery or a frustration to us... and we can easily enjoy them at home!

    Here's hoping that the "secret" helps you as much as it did us!

    4 pieces of shrimp spring rolls are arranged on a blue plate.

    Spring Roll Fillings

    The curried shrimp is only one part of these spring rolls - you’ll also want some veggies!

    I love using a mix of bright colours and flavours, though the actual content will vary each time we make them.

    Here are some of my favourite inclusions:

    - Bean Sprouts
    - Broccoli Sprouts
    - Carrot ribbons
    - Cilantro
    - Cucumber
    - Fresh Mint
    - Mango
    - Purple Cabbage
    - Red Pepper

    What we use any given time depends on what mood I’m in, and what’s seasonal / accessible. Just go with what you like!

    2 and a half curried shrimp spring rolls are arranged on a blue plate, with a small bowl of spicy peanut dip next to it.

    How to Make Curried Shrimp Spring Rolls

    1. Boil rice vermincelli for a few minutes, remove from heat and allow to soften to desired texture. Drain and allow to cool.

    2. Prepare your vegetables. Wash, peel, slice, chop - whatever needs to be done.

    A red plate holds sections of fillings: ribbons of carrots, bean sprouts, cilantro and mint.

    3. In a fry pan, saute shrimp in olive oil until shrimp is almost fully cooked. Sprinkle with curry and hot peppers, season with salt and pepper to taste. Saute until fully cooked, remove from heat.

    A close up view of curried shrimps being sauteed in a pan.

    4. Fill a large bowl with very hot water.

    Submerge one sheet of rice paper, then immediately submerge another one right on top of it.

    Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface. While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.

    A soaked round rice wrapper is laid out on a dark granite counter.

    5. Arrange a few shrimp on the rice sheets, as shown. Top with your choice of veggies, and some chopped mint and cilantro.

    A two part compilation image. The top image shows shrimp lined up on a soaked rice wrapper. The bottom shows the shrimp topped with bean sprouts, red pepper, green onion, and carrot.

    6. Arrange a small handful of well drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.

    A soaked rice wrapper is topped with spring roll fillings, including a mass of cooked vermicelli noodles on top.

    7. Fold about ⅓ of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold, Fold the other side over.

    Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.

    A three part compilation image showing the rolling of a spring roll.

    8. Repeat as necessary, serve with fish sauce and /or peanut sauce.

    2 and a half curried shrimp spring rolls are arranged on a blue plate, with a small bowl of spicy peanut dip next to it.

    About the Peanut Sauce

    Some day, I’ll do up a recipe for the peanut sauce. For now, I... don’t really have one.

    When I make spring rolls, I make peanut sauce on the spot, throwing things together.

    Peanut sauce, chicken broth and/or coconut milk.

    Some fish sauce, usually some ginger. Maybe some garlic.

    Sriracha, Jeow sauce, and/or crushed chilies. Whatever.

    Lime juice or calamansi juice, depending on what I have on hand.

    Gluten-Free Cookbooks!

    Cover images for both "Beyond Flour" and "Beyond Flour 2"

    Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.

    2 and a half curried shrimp spring rolls are arranged on a blue plate, with a small bowl of spicy peanut dip next to it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    2 and a half curried shrimp spring rolls are arranged on a blue plate, with a small bowl of spicy peanut dip next to it.
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    5 from 1 vote

    Curried Shrimp Spring Rolls

    Spring Rolls are a quick and easy meal that you can make at home. These Curried Shrimp Spring rolls are one of our absolute favourites to make!
    Prep Time15 mins
    Cook Time7 mins
    Total Time22 mins
    Course: Appetizer, Main Course
    Cuisine: Gluten-free, Vietnamese
    Servings: 6 Spring Rolls
    Calories: 162kcal
    Author: Marie Porter

    Ingredients

    • 1 package rice vermicelli
    • 1 bunch cilantro chopped
    • 1 bunch mint chopped
    • 1 carrot peeled
    • 1 package bean sprouts
    • Green onions sliced in half lengthwise (optional)
    • ½ lb raw shrimp shells and tails removed
    • 1 tablespoon olive oil
    • 1 teaspoon curry powder
    • ¼-1/2 hot pepper flakes
    • Salt and pepper
    • 12 rice paper spring roll wrappers

    Instructions

    • Boil rice vermincelli for a few minutes, remove from heat and allow to soften to desired texture. Drain and allow to cool.
    • Mix cilantro and mint together, place in a small bowl.
    • Use a vegetable peeler to process the carrot down into long, thin strips. Place on a plate or work surface, along with bean sprouts and green onions. Set aside.
    • In a fry pan, saute shrimp in olive oil until shrimp is almost fully cooked. Sprinkle with curry and hot peppers, season with salt and pepper to taste. Saute until fully cooked, remove from heat.
    • Fill a large bowl with very hot water. Submerge one sheet of rice paper, then immediately submerge another one right on top of it. Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface. While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.
    • Arrange a small handful of well drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.
    • Top with a small amount of bean sprouts
    • Sprinkle a little mint/cilantro mix over the bean sprouts, top with carrot pieces and shrimp.
    • Fold about ½ of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.
    • Fold the other side over.
    • Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.
    • Repeat as necessary, serve with fish sauce.

    Nutrition

    Calories: 162kcal | Carbohydrates: 24g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 99mg | Sodium: 542mg | Potassium: 134mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1878IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg

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