Description
Bright and refreshing shrimp spring rolls, filled with vegetables, rice noodles, and herbs, perfect for a light appetizer or meal.
Ingredients
- 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
- Extra herbs or lime wedges (optional)
Instructions
- Prepare the noodles and mise en place: Cook the rice vermicelli according to package instructions, then drain and set aside.
- Soften the rice paper: Fill a large bowl with warm water, dip one wrapper for about 5 seconds, then place it on a clean surface.
- Layer the fillings: Layer lettuce, a small handful of noodles, vegetables, herbs, and shrimp near the bottom third of the wrapper.
- Fold and roll: Fold the sides over the filling and roll tightly from the bottom up, sealing the edge if needed.
- Repeat with remaining wrappers and fillings. Cover finished rolls with a damp towel until ready to serve.
Notes
For best results, prep all ingredients before assembling the rolls. Serve with peanut dipping sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Vietnamese