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Homemade Takeaway: Shrimp Spring Rolls

Cambodian-style Spring Rolls
Skip the trip to the restaurant and make your own spring rolls at home! Wrapping the rice paper is the trickiest part—once you’ve mastered that step, dip your way to dinner bliss.

What You’ll Need

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  • water ( 16 ounces )
  • Washed peels from mangos ( 2 )
  • lime, 1/4″ slices ( I )
  • yellow onion, 1/2″ slice ( 1/2 )
  • sea or kosher salt ( 1 teaspoon )
  • grinds of black pepper ( Several )
  • dried japonés chiles, broken among your fingers ( 8 )
  • uncooked shrimp (I used 31-40s peeled & deveined) ( 8 ounces )
  • Bowl of ice water
  • mai fun rice noodles ( 1/4 package )
  • boiling water ( 16 ounces )
  • Fruit from 1 peeled mango, fruit removed, 1/4″ dice
  • Greens of 6 scallions, 1/4” dice
  • cucumber, peeled, halved, seeds scraped out, 1” long very narrow slices ( 1/2 )
  • juice of 1 lime
  • Sambal Olek (hot chili paste) ( 1/2 teaspoon )
  • Rice paper wrappers ( 8 )
  • 9” cake pan containing 1/4” hot tap water
  • Cilantro stems and leaves, 3″ lengths ( 16 )
  • Fruit from 1 mango removed from pit 2 tablespoons sesame oil Zest and juice of 1 lime 2 tablespoons fish sauce 2 tablespoons soy sauce 1/2 teaspoon Sambal Olek
Ready to make? Find out how onFood52