Thanks to our friends at Gorton’s for sponsoring these Shrimp Pad Thai Spring Rolls… fresh, flavorful, healthy, hearty, savory, sweet and absolutely lip-smacking delicious! Two of your favorite Asian recipes rolled up into one tasty holiday appetizer!
Have I shared my love of appetizers with you? You know a table full of bite-sized deliciousness, melty cheesiness, hearty meatiness… hold on, I think I need a minute.
OK – all good here.
I think the thing I love about all those tasty finger foods is the variety.
I can eat a little (or a lot) of everything I love. Ahhhh, a slice of heaven on earth.
That’s one of the reasons I love a good holiday party. There’s usually a spread of my favorite things just waiting to be devoured.
And if there are shrimp on the table, you better get there early ‘cause they will be gone in 60 seconds. Not even kidding.
We LOVE our shrimp don’t we!? Yep – it’s officially America’s favorite seafood.
So, give the people what they want I say. It’s the holidays, let’s eat shrimp as many ways as we can!
Like these yummy Shrimp Pad Thai Spring Rolls!!
Two of your favorite Asian dishes rolled into one – literally! (Get it?) Mind-blowing – right!??
All I can say is you better make a double batch of this spring roll recipe, because these tasty pockets of yumminess will disappear quickly my friend!
This recipe is just that delicious.
These Pad Thai Spring Rolls are so fabulous!
- They are served cold or room temperature, so you can make them up before your guests arrive.
- They are a healthy and gluten-free appetizer for those that want to be mindful of that.
- There’s no silverware required, and they taste like you’re eating the most delicious Pad Thai everrrr!
- AND they’re full of shrimp!!! But not just any shrimp – Gorton’s Simply Bake Shrimp Classic Scampi. Can you hear the angels singing??
Seriously people, you know I love me some Gorton’s shrimp!! They really do have the best quality seafood. Their Simply Bake Shrimp is frozen while it’s fresh, and always ready and waiting for us in the frozen seafood area at the grocery store.
I really appreciate that Gorton’s goes above and beyond with their quality control process to make sure their seafood exceeds all government seafood inspection standards.
And they have been passionately providing the freshest and tastiest seafood for over 160 years. That’s lots of time for testing and perfecting – wouldn’t you say? I’d say we can definitely trust Gorton’s!
And that’s why these Pad Thai Shrimp Spring Rolls taste so delicious. Only the best for you my friend!
Pad Thai is one of those Asian dishes we all know and love. So, it’s an obvious choice for a fun and tasty twist on a spring roll.
You actually mix the Pad Thai sauce right into the noodles and shrimp, so they have tons of flavor already built in. But you know I love me some sauce, so of course I’m offering a sauce on the side for your spring roll dipping pleasure.
If you’ve never made spring rolls before, you’re in for some fun. It’s really quite simple, it just requires some time to chop and prep all your ingredients. Then you assemble.
And like I mentioned, you can make the rolls and sauce ahead of time so there’s no last-minute pressure as guests are arriving.
How To Make Shrimp Pad Thai Spring Rolls:
First, preheat your oven to 350 degrees, and boil a pot of water for your noodles.
Meanwhile, start prepping your ingredients: chop one and a half red peppers and an English cucumber into matchsticks, shred your carrots, remove the cilantro leaves from the stems, and rough-chop your peanuts.
When the oven is ready, cook your Gorton’s Simply Bake Shrimp Classic Scampi on a baking sheet for 22 minutes. When that’s finished cooking, remove it from the oven and open the package. Use a slotted spoon and scoop the shrimp into a bowl and allow them to cool.
Now for the Pad Thai sauce recipe and the spring roll dipping sauce. In a medium bowl, whisk together soy sauce, lime juice, peanut butter, pure maple syrup (or honey or brown sugar), chili garlic paste, and water and set it aside. You will reserve half of this to use as a dipping sauce, and you’ll mix the other half in with the noodles.
Then there’s the noodles!
We’re using flat rice noodles for this spring roll recipe. By now your water should be boiling, so prepare and cook noodles according to the package instructions, (this will vary depending on the noodle and brand you use). Then drain and rinse the noodles. I like to use some kitchen shears and cut up the noodles just a bit to make them easier to work with.
Next, combine the noodles, shrimp, and green onions, along with 1/2 of the Pad Thai sauce. Fold the mixture gently to combine thoroughly and set aside.
Now we’re ready to assemble! Grab a cutting board, gather all your veggies, noodles and shrimp, rice paper, and a shallow bowl or pie dish with warm water.
How to make spring rolls:
Start by submerging a sheet of rice paper in the water and letting it sit for 30 seconds – 1 minute (this can vary by brand. I tested this a few times and decided one minute was the right amount of time for the rice paper I was using.)
Transfer the rice paper to your cutting board. It should be pliable enough that you can roll it up.
All the ingredients for spring rolls:
At the bottom end of the rice paper, add cilantro leaves, shredded carrots, 3-4 cucumber sticks, 2-3 red pepper sticks, the Pad Thai noodles and shrimp, and a sprinkle of peanuts.
Now start rolling the ingredients up towards the top of the rice paper. After one roll, fold in the sides of the rice paper and continue rolling.
Place seam-side down on a serving plate or baking sheet and cover with a damp, room-temperature towel to keep them fresh while you make the rest of the batch. If you’re not serving them immediately store them in the refrigerator.
Spring rolls will stick together, and since the rice paper is so delicate they can tear. So be sure to prevent them from touching until you’re ready to serve them. (You can also use plastic wrap to prevent them from stick.)
These Pad Thai Shrimp Spring Rolls are best when they’re fresh, so serve them within a few hours of making them.
I think you’re going to love these tasty fresh spring rolls! They’re so flavorful… they could double as a meal for your family or serve as the perfect appetizers for your holiday party or gathering!
- 16.4 ounces Gorton’s Simply Bake Shrimp Scampi, (two packages)
- 4 ounces Pad Thai rice noodles
- 2 tablespoons olive oil
- ½ cup of green onions, sliced
- 2 red peppers, cored and membranes removed, cut into matchsticks
- 1 cup English cucumbers, cut in half & ends trimmed and cut into matchsticks
- 1 cup shredded carrots
- 1 cup cilantro leaves
- 12-14 Eight-inch rice paper wrappers
- 1/2 cup crushed roasted peanuts
- lime wedges for serving
- 1 tablespoon low sodium tamari or soy sauce
- 1/2 cup natural creamy peanut butter
- 1 tablespoon chili garlic sauce (or Sriracha)
- 3 tablespoons honey (or substitute brown sugar or pure maple sugar)
- 2 tablespoons lime juice (half a lime)
- 4 tablespoons water (or more if you prefer a thinner sauce)
Pre-heat oven to 350 degrees and start boiling a pot of water for the noodles.
Start prepping ingredients: chop one and a half red peppers and an English cucumber into matchsticks, shred the carrots, remove the cilantro leaves from the stems, and rough-chop the peanuts.
When the oven is preheated, cook Gorton’s Simply Bake Shrimp Classic Scampi in the oven on a baking sheet for 17 minutes.
Remove shrimp from the oven, and open the package. Use a slotted spoon to transfer the shrimp to a bowl and allow them to cool.
Meanwhile, prepare and cook noodles according to the package instructions (this will vary depending on the noodle and brand you use). Drain and set them aside.
For the Pad Thai Sauce, in a medium bowl, whisk together the tamari, peanut butter, chili garlic sauce, honey, and lime juice. Reserve half of this to use as a dipping sauce, and use the other half in the noodles.
Combine the noodles, shrimp, and green onions, along with 1/2 of the Pad Thai sauce. Fold the mixture gently to combine thoroughly and set aside.
Fill a shallow bowl or pie dish with warm water. Submerge a rice paper wrapper in the water for 30-60 seconds, just until it is flexible enough to roll up. Then transfer it to cutting board and lay flat.
Add Pad Thai noodles and shrimp, carrots, cucumbers, cilantro and a sprinkle of peanuts to the bottom third of the sheet. Start rolling the ingredients up towards the top of the rice paper.
- After one roll, fold in the sides of the rice paper and continue rolling.
Place seam-side down on a serving plate or baking sheet and cover with a damp, room-temperature towel to keep them fresh while you make the rest of the batch.
Cut in half before serving, and serve with lime wedges alongside the remaining Pad Thai sauce.
- Spring rolls will stick together, and since the rice paper is so delicate they can tear. So be sure to prevent them from touching until you’re ready to serve them.
- These Pad Thai Shrimp Spring Rolls are best when they’re fresh so serve them within a few hours of making them.