These Blackened Shrimp Spring Rolls are a fun and tasty treat! They are packed with juicy shrimp, fresh veggies, and wrapped in crispy rice paper. Perfect for dipping!
You’ll love how easy it is to whip these up for a snack or party. I can’t resist dunking them in a tangy sauce—just like a flavor explosion in every bite! 😋
Key Ingredients & Substitutions
Shrimp: I love using large, fresh shrimp for this recipe, as they cook quickly and absorb the spices well. If you prefer, you can substitute shrimp with chicken, tofu, or even a mix of veggies for a vegetarian version!
Spices: Paprika and cayenne pepper give the shrimp a great kick! If you want less heat, reduce the cayenne or use smoked paprika for a different flavor. I find adding a bit of cumin can also enhance the seasoning.
Rice Paper Wrappers: These are essential for the spring rolls. If you’re unable to find them, you could try using lettuce leaves as a lighter alternative, but they won’t provide the same texture. Just be careful when wrapping up your filling!
Herbs: Fresh herbs like cilantro, mint, and basil are crucial for flavor. If any of these aren’t available, you could use parsley or simply skip them. However, I recommend not skipping them if you can help it, as they add a refreshing taste!
How Do You Make the Perfect Blackened Shrimp?
Getting that ideal blackened shrimp requires a few key steps to ensure they are flavorful and cooked perfectly. Here’s how to do it:
- Mix the spices together in a bowl and make sure each shrimp is coated well. Don’t be shy with the seasoning!
- Heat your skillet or grill until it’s really hot — this helps achieve that lovely char without overcooking the shrimp. I usually let my skillet sit for a few minutes on medium-high heat.
- Cook the shrimp without crowding them, as this stops them from browning properly. You’ll want them to get that nice blackened crust, so do it in batches if necessary!
Keep an eye on the shrimp; they typically cook quickly in about 2-3 minutes per side. Remove them as soon as they’re opaque and curled up to prevent them from becoming rubbery. Enjoy your blackened flavor!
How to Make Blackened Shrimp Spring Rolls
Ingredients You’ll Need:
For the Blackened Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil or vegetable oil
For the Spring Rolls:
- 8-10 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup chopped cabbage
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tbsp peanut butter (optional)
- 1 tbsp soy sauce
- 1 tsp sriracha or chili garlic sauce
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tbsp water (to thin the sauce as needed)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare. You’ll spend about 10 minutes making the shrimp and the dipping sauce, and then another 10 minutes assembling the spring rolls. So in under half an hour, you’ll have delicious spring rolls ready to serve!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by making the blackening seasoning. In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, black pepper, and salt. Toss the peeled shrimp in this mixture to coat them well, then drizzle with olive oil and mix until they are evenly coated.
2. Cook the Shrimp:
Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are nicely charred. When they are done, remove them from the pan and set aside to cool slightly.
3. Make the Dipping Sauce:
While the shrimp are cooking, whisk together the hoisin sauce, peanut butter (if using), soy sauce, sriracha, lime juice, minced garlic, and water in a small bowl until smooth. Adjust the water if you want a thinner sauce. Set aside.
4. Prepare the Rice Paper Wrappers:
Fill a large shallow dish with warm water. One at a time, dip a rice paper wrapper into the warm water for about 10-15 seconds until it softens but is still pliable. Place the softened wrapper on a clean damp kitchen towel or cutting board.
5. Assemble the Spring Rolls:
In the center of the wrapper, place a small handful of cooked rice vermicelli, followed by shredded lettuce, carrots, cabbage, and a few fresh herb leaves (cilantro, mint, basil). Next, add 2-3 blackened shrimp on top of the vegetables.
6. Roll the Spring Rolls:
To roll the spring rolls, fold the bottom of the rice paper over the filling, fold in the sides, and then roll tightly to enclose the filling. Repeat this process with the remaining wrappers and ingredients until you have all your spring rolls ready!
7. Serve:
Serve the blackened shrimp spring rolls immediately, along with the dipping sauce on the side. Enjoy your fresh, flavorful, and satisfying spring rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but be sure to fully thaw them first! You can thaw shrimp overnight in the fridge or quickly thaw them in a sealed plastic bag submerged in cold water. Once thawed, pat them dry to remove excess moisture before seasoning.
How Do I Store Leftover Spring Rolls?
You can store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. To keep the wrappers from sticking together, place parchment paper between them. Reheat them in a dry skillet for a few minutes to refresh them, but they are best enjoyed fresh!
Can I Make the Dipping Sauce Ahead of Time?
Absolutely! You can make the dipping sauce in advance and store it in the refrigerator for up to a week. Just give it a stir before serving, and add a bit of water if it thickens up too much.
What Can I Substitute for Rice Vermicelli Noodles?
If you don’t have rice vermicelli noodles, you can substitute them with thin rice noodles, glass noodles, or even cooked quinoa for a different texture. Just ensure whatever you choose is cooked according to package instructions before adding it to your spring rolls!
