Description
Bright and fresh, these Shrimp Spring Rolls are light and satisfying, filled with tender shrimp, crunchy vegetables, and served with a rich peanut dipping sauce.
Ingredients
- 12 rice paper wrappers (round)
- 12 large cooked shrimp, peeled, deveined, sliced in half lengthwise
- 4 oz rice vermicelli noodles (soaked/boiled 3–5 minutes)
- 1 large carrot, julienned
- 1 small cucumber, julienned (seeded if watery)
- 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 (store-bought or homemade)
- Extra peanut dipping sauce on the side
Instructions
- Prepare the noodles by cooking or soaking the rice vermicelli according to package directions, draining, and rinsing under cold water.
- Prep the fillings by slicing the shrimp, julienning the carrot, cucumber, and bell pepper, and arranging everything on a platter.
- Soak one rice paper wrapper in warm water for about 5 seconds until pliable.
- Build the roll by placing a strip of romaine and a small handful of noodles and vegetables on the wrapper, then fold and roll tightly.
- Repeat the soaking and filling process with the remaining wrappers and fillings, then serve immediately with peanut dipping sauce.
Notes
Work assembly-line style to speed up the process. Avoid over-soaking wrappers to prevent tearing. Keep finished rolls covered with a damp towel to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Vietnamese