Shrimp and Vegetable Spring Rolls with Lemongrass Sauce

This recipe works as both a light, fresh party appetizer for six or so, or as a main course for two to three, when served with a side of rice.

Rice paper is one of the most interesting foods to use—it goes from a hard, plastic-like disk (think 45 rpm record) to a soft, sticky wrap in 20-30 seconds of water soaking. Once soaked, the paper becomes soft, sticky, and pliable. It's very delicate, however, so handle it carefully. The stickiness is a plus because it allows the wrap to adhere to itself as you roll it up, keeping the filling inside.

Rice Papers

Rice Paper Thin Enough to See Through

Lemongrass grows in tropical regions, and, as the name implies, the woody stalks have a wonderful lemony fragrance. You can use it raw if chopped very finely, but I like to simmer it then let it steep in the hot broth to bring out the best of that bright, lemon essence.

Since the wraps are composed of raw vegetables and grilled shrimp in this recipe, a dipping sauce is a must. Asian flavors—in which lemongrass is most often found—make the perfect combination for the spring rolls. Serve it in separate small bowls for individual servings.

Makes 12 appetizers or 2-3 main-course servings, with rice

Ingredients

For the Sauce

• 1/3 cup rice vinegar
• 1/4 cup water
• 3 tbsp fish sauce
• 2 tbsp sugar
• juice of 1/2 lime
• 6-inch piece of lemongrass bulb, trimmed and chopped
• 2 red Thai chiles, finely chopped
• 1 tbsp peeled, chopped ginger
• chopped cilantro leaves for garnish (optional)

Sauce Ingredients

For the Spring Rolls

• olive oil, for brushing
• 18 medium shrimp (26-30 count), peeled and deveined
• sea salt
• freshly ground black pepper
• 18 orange bell pepper strips, about 2 1/2 inches long and 1/10-inch wide
• 18 green bell pepper strips, about 2 1/2 inches long and 1/10-inch wide
• 18 seedless cucumber strips, about 2 1/2 inches long and 1/10-inch wide
• 18 celery strips, about 2 1/2 inches long and 1/10-inch wide
• 1 cup thin strips of chard leaves
• 6 sheets rice paper, 6 inches in diameter
• steamed rice (optional)

Spring Roll Ingredients 

Preparation

For the Sauce

1. Combine the vinegar, water, fish sauce, sugar, and lime juice in a small saucepan, stirring until the sugar dissolves. Add the lemongrass, chiles, and ginger and bring to a simmer. Reduce the heat to low and simmer slowly, 10 minutes.
2. Remove from the heat and let cool completely. Place all ingredients in a food processor and process until solids are minced. Remove to a bowl and stir in the cilantro (if using). Cover and refrigerate until ready to use.

Sauce Beginning to Cook

Lemongrass Sauce

For the Spring Rolls

1. Heat a grill pan over medium-high heat and brush with oil. Season the shrimp with salt and pepper and grill until just cooked through, about 2 minutes per side.
2. Transfer to a plate, and let cool 5 minutes, then cover and refrigerate until chilled, about 20 minutes. Place the cold shrimp on a cutting board cut each in half lengthwise.

Shrimp Beginning to Grill

Grilled Shrimp

Chilled Shrimp

Grilled Shrimp Slices

1. Lay all the prepared vegetables on a work surface.
2. Fill a wide, shallow bowl about halfway with water and submerge a sheet of rice paper into it for about 30 seconds.
3. Let the excess water drip off, then lay the rice paper on a work surface.
4. Place 6 shrimp halves in a single layer (or slightly overlapping, as needed) down the center of the paper, leaving about a 1-inch edge at the top and bottom.
5. Lay 3 pieces each of the orange bell pepper, green bell pepper, cucumber, and celery on top of the shrimp, flattening to make folding easier. Place 1/6 of the chard strips on top.

Shrimp on the Rice Paper

Shrimp Topped with Vegetables

1. Fold the bottom and top edges of the paper over the filling, then fold the sides over to form a sealed packet. The paper will stick to itself to create the seal.
2. Repeat with the remainder of the rice paper, shrimp, and vegetables. Place the rolls on a plate seam-side down, cover, and chill 30 minutes. (Refrigeration will help them hold together when sliced.)

Spring Rolls Ready to Chill

1. Lay the chilled rolls on a cutting board and slice each in half diagonally.

Serve with the lemongrass sauce for dipping or drizzling. To make a complete meal with the spring rolls, serve steamed rice alongside.

Shrimp and Vegetable Spring Rolls with Lemongrass Sauce