Name: Asian Slaw Spring Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Asian

From the Cook

1/5

Warning0 allergens identified

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Place first 5 ingredients in a bowl and mix to combine.

Place the grated radish in several layers of paper towel and squeeze out excess water.

In a large bowl, place all vegetables and toss.

Pour 2 tablespoons of the vinaigrette into the bowl and toss to coat, reserving the remaining sauce for dipping.

Slice the shrimp in half lengthwise.

Place the rice paper wrappers, one at a time, in a bowl of warm water to soften for 20 seconds.

Place the rice paper wrapper on a cutting board or clean surface and blot with a paper towel or towel to remove some of the excess water.

Place 4 shrimp, rounded side down, on the rice paper and top with 2 tablespoons of the slaw.

Roll one side of the rice paper over the slaw into a cylinder and then fold in the sides and continue rolling into an "egg roll" shape.

Serve with dipping sauce.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Soften Wrappers Strategically 💧
Dip rice paper wrappers in warm water for only 2-3 seconds—they continue softening as they sit, preventing tears and mushiness. Have your filling prepped and ready to roll immediately after dipping.
Pre-Massage Your Slaw 🥬
Toss the shredded vegetables with a pinch of salt 10-15 minutes before assembling to soften them slightly and help them release excess moisture, ensuring crunchiness inside the roll without sogginess.
Toast Sesame Oil Last ✨
Add sesame oil to your dipping sauce just before serving rather than during preparation—heat and time diminish its aromatic potency, so this captures its maximum nutty flavor and fragrance.
Blanch Shrimp Perfectly 🦐
Cook shrimp for only 2-3 minutes until just opaque and curled, then immediately ice bath them to stop cooking—overcooked shrimp becomes rubbery and loses its delicate sweetness that balances the slaw.
Balance Your Sauce Ratios 🌶️
Create a harmonious dipping sauce by balancing the sweet (honey), salty (soy sauce), sour (rice vinegar), and spicy elements—taste and adjust gradually rather than adding all at once to achieve restaurant-quality depth.