I used to work at an Asian restaurant called Lemon Grass that made the most amazing fresh spring rolls. Since I stopped working there I’ve wanted to try making them myself. Finally, three years later, I am taking on the challenge! This particular recipe is a melding of something I found online and what I can remember of the spring rolls from Lemon Grass. I also made up my own peanut dipping sauce to go along side.
- 8 8-inch spring roll wrappers
- 8 leafs of green lettuce
- 8 oz cooked, peeled, and deveined shrimp, chopped
- 4 oz dry vermicelli noodles
- 1 Tablespoon salt
- 1/2 Tablespoon low sodium soy sauce
- 1/2 Tablespoon lime juice
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 Tablespoons fresh cilantro
Peanut Dipping Sauce
- 1/2 cup natural creamy peanut butter
- 2 Tablespoons lime juice
- 1 1/2 Tablespoons soy sauce
- 1 teaspoons sugar
- 1/2 teaspoon chili garlic paste
- warm water
- 1/4 cup chopped roasted peanuts
- To make the peanut sauce, whisk together peanut butter, lime juice, soy sauce, sugar, and chili garlic paste. Then add the hot water until the sauce has reached your desired consistency (I like mine to have a similar consistency to heavy cream: not too runny, but runny enough that you could drink it). Sprinkle peanuts over the sauce just before serving (reserve 2 tablespoons of the sauce before adding peanuts; it will be needed for the spring roll mixture)
- To prep the vermicelli noodles, pour 4 cups of boiling water into a deep baking dish and stir in 1 tablespoon of salt until it dissolves. Add the vermicelli noodles and soak for 2 minutes, or until soft. Remove the noodles, keeping the water, and transfer the noodles to a clean bowl. Toss the noodles with 1/2 tablespoon of lime juice and soy sauce.
- In a large bowl, combine shrimp, carrots, bean sprouts, cilantro and 2 tablespoons of the peanut sauce; tossing to coat.
- Prepare each spring roll one at a time. First place the wrapper in the warm water for about 15 seconds. Then place the wrapper on a clean, damp wash cloth. Along the center of the wrapper, place one lettuce leaf, then a handful of the vermicelli noodles, then about 1/4 cup of the shrimp mixture. Fold in both ends of the wrapper and roll up. Cut each spring roll in half and serve with the peanut dipping sauce
I know it’s been a while since I’ve actually broken down the frugality of my recipes, so I figured I would boast about the frugality of these amazing spring rolls! At Lemon Grass, just two spring rolls costs a whopping $6.00! These homemade spring rolls only cost me $7.45; that’s only $0.93 per spring roll or $1.49 per serving! Not to mention, my spring rolls served four people rather than one and the shrimp provides extra protein to make them work as a dinner rather than just an appetizer.