Pappadeaux Spring Rolls Recipe
What makes these spring rolls really pop is the crispy lobster paired with fresh-cut potato sticks, giving each bite a satisfying crunch.A key trick to mastering this dish is not to overstuff the rolls to ensure they remain intact during frying.I really love how the sesame orange dipping sauce provides just the right tangy complement to the succulent bites.
Ingredients
- 1 lb Shrimp peeled and deveined
- 6 oz Rice Vermicelli
- 8 Spring Roll Wrappers
- 1 Carrot julienned
- 1 Cucumber julienned
- 1/4 cup Cilantro chopped
- 1/4 cup Mint Leaves chopped
- 1/4 cup Fish Sauce
- 2 tbsp Peanut Oil
- 1 tsp Sugar
- 2 Garlic Cloves minced
- 1 tbsp Lime Juice
- 4 tbsp Hoisin Sauce
Instructions
- Cook the rice vermicelli according to the package directions.
- Drain and rinse with cold water, and set aside.
- In a large pan, heat peanut oil on medium-high heat.
- Add shrimp and cook until pink, about 2-3 minutes on each side.
- Remove shrimp from the pan and set aside.
- Soak one spring roll wrapper in warm water until it softens.
- Lay it flat on a damp cutting board.
- Place a small handful of vermicelli, a few shrimp, carrot, cucumber, cilantro, and mint in the center.
- Fold the sides over the filling, then carefully roll the wrapper tightly to form a spring roll.
- Repeat with remaining ingredients.
- For the dipping sauce, mix fish sauce, sugar, garlic, lime juice, and hoisin sauce in a small bowl.
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