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Shrimp Spring Rolls

Fresh and vibrant shrimp spring rolls wrapped in rice paper, perfect for appetizers or light meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Light Meal
Cuisine: Asian, Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces Rice paper wrappers
  • 8 oz Shrimp, cooked and peeled Use cold for a refreshing touch.
  • 1 cup Lettuce, shredded Any variety works.
  • 1 medium Carrot, julienned
  • 1 medium Cucumber, julienned
  • 1/4 cup Fresh mint leaves Don’t skimp on the herbs.
  • 1/4 cup Fresh cilantro leaves
  • 1 serving Dipping sauce (such as hoisin or peanut sauce) Feel free to experiment!

Method
 

Preparation
  1. Prepare all ingredients by cooking the shrimp and chopping the vegetables and herbs.
  2. Fill a shallow dish with warm water and dip one rice paper wrapper in the water for about 10 seconds or until it softens.
  3. Lay the soft rice paper on a clean surface.
  4. In the center, layer some lettuce, a few shrimp, carrot, cucumber, mint, and cilantro.
  5. Fold the sides of the rice paper over the filling, then roll from the bottom up to enclose all fillings.
  6. Repeat with the remaining wrappers and fillings.
Serving
  1. Serve immediately with your choice of dipping sauce.

Notes

These spring rolls are best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days, separated with parchment paper. You can prepare the fillings ahead of time and roll before serving.