I make spring rolls all the time and I absolutely adore this combination! There’s something about juicy pineapple with succulent shrimp that just makes you feel like you’re on vacation.
I must insist you eat these with peanut sauce (recipe below). I’ll be shocked if I ever publish another spring roll same here on The Rose Table because honestly, I crave the peanut sauce and make spring rolls as a socially acceptable vehicle to the world’s best peanut sauce. It’s a little sweet, a little spicy, and perfect with these delicious tropical spring rolls.
I never measure when I make spring rolls but I will tell you: one pack of vermicelli (which takes literally 3 minutes to cook) makes about a dozen spring rolls. My last pack of rice paper rounds lasted me a solid decade.
Pineapple Shrimp Spring Rolls
Fresh basil, mint
Vermicelli, cooked and rinsed under cold water
Cucumbers, cut into thin strips
Pineapple, cut into small pieces
Cooked shrimp, cut in half lengthwise
- Soak rice paper round in water 20-25 seconds. Remove and set on damp towel.
- Add vermicelli, basil and mint, cucumbers strips, pineapple pieces, and two pieces of shrimp, taking care not to overfill the rice paper.
- Carefully wrap up like a burrito and serve with peanut sauce. Delicious!
2 Tbsp vegetable oil
2Tbsp soy sauce
2 Tbsp sugar
1.5 Tbsp peanut butter
2 tsp rice wine vinegar
1/2 tsp dark sesame oil
1/8 tsp cayenne pepper
- Whisk all ingredients together in a small bowl. Excellent with chicken, pork, and shrimp! Keep leftovers in a jar in the fridge.
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