Southeast Asian-Style Spring Rolls With Shrimp

Published January 1, 2002.

Why this recipe works:

We set out to develop an easy-to-make spring roll recipe packed with fresh, bright flavors and accompanied by a spicy, not-too-sweet peanut sauce for dipping. We found that we needed to soak the spring roll wrappers in room-temperature water for only 10 seconds; marinating the noodle and… read more

We set out to develop an easy-to-make spring roll recipe packed with fresh, bright flavors and accompanied by a spicy, not-too-sweet peanut sauce for dipping. We found that we needed to soak the spring roll wrappers in room-temperature water for only 10 seconds; marinating the noodle and vegetable filling ingredients gave our spring roll recipe superior flavor; and we eliminated sugar from the peanut sauce, which can be cloying.

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Makes 8 spring rolls

If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. If you are unable to obtain fish sauce, substitute an equal amount of rice vinegar plus 1/4 teaspoon salt. Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.

Ingredients

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