Shrimp Spring Rolls
Light, bright, and endlessly customizable, these shrimp spring rolls are perfect for warm evenings or healthy lunches, featuring tender shrimp, rice vermicelli, fresh veggies, and herbs wrapped in rice paper.
Ingredients
For the Spring Rolls
- 12 pieces rice paper wrappers (round)
- 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 4 oz rice vermicelli noodles
- 1 large carrot, julienned
- 1 small cucumber, julienned (seeded if watery)
- 1 piece red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 4 leaves romaine lettuce leaves, cut into strips
- 1/2 cup peanut dipping sauce (store-bought or homemade)
Instructions
Preparation
- Cook rice vermicelli according to package directions (usually soak or briefly boil 3–5 minutes). Drain, rinse with cold water, and set aside to prevent sticking.
- Slice shrimp lengthwise and lay flat. Julienne carrot and cucumber, thinly slice bell pepper, pick whole mint and cilantro leaves, and cut romaine into thin strips. Arrange everything on a platter for assembly.
Assembly
- Fill a wide shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it’s just pliable; lay it flat on a clean cutting board or damp towel.
- Near the bottom third of the wrapper place a strip of lettuce, a small handful of noodles, a few carrot and cucumber sticks, bell pepper slices, herbs, and 2 shrimp halves with the cut side down (so shrimp is visible on the outside when rolled).
- Fold the left and right sides over the filling, then roll from the bottom up like a burrito, keeping tension so the roll is compact.
- Make the remaining rolls, keeping finished rolls covered with a damp towel to prevent drying until serving.
Serving
- Arrange on a platter and serve immediately with peanut dipping sauce.
Notes
Swap shrimp for thinly sliced cooked chicken, tofu, or tempeh for vegetarian options. Best eaten fresh; rice paper becomes chewy if left too long.