Description
Fresh and light shrimp spring rolls packed with crisp vegetables and fragrant herbs, perfect for gatherings.
Ingredients
Scale
- 12 rice paper wrappers
- 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 4 oz rice vermicelli noodles
- 1 large carrot, julienned
- 1 small cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 4 romaine lettuce leaves, cut into strips
- 1/2 cup peanut dipping sauce
Instructions
- Prepare the rice vermicelli noodles according to the package instructions. Once cooked, drain them well and set aside.
- While the noodles are cooking, slice the shrimp, julienne the carrot and cucumber, and thinly slice the red bell pepper. Lay everything out for easy access.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it softens, then place it on a clean surface.
- Layer a piece of romaine lettuce, a small portion of the rice noodles, the sliced vegetables, herbs, and shrimp near the bottom third of the wrapper.
- Fold the sides of the wrapper over the filling, and then roll it tightly from the bottom up.
- Repeat this process with the remaining wrappers and fillings.
- Cover the finished spring rolls with a damp towel until you’re ready to serve.
- Serve immediately with peanut dipping sauce, and enjoy!
Notes
Enjoy with additional toppings like crushed peanuts or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Wrapping
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: shrimp spring rolls, fresh rolls, Asian appetizer, healthy snacks, summer rolls