Description
Light and fresh shrimp spring rolls filled with vermicelli, vegetables, and herbs, perfect for weeknight dinners or potlucks.
Ingredients
- 12 round rice paper wrappers
- 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 4 oz rice vermicelli noodles (soaked or boiled 3–5 minutes)
- 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 (store-bought or homemade)
Instructions
- Prepare the noodles: Follow package directions for the rice vermicelli. Drain, rinse under cold water, and set aside.
- Prep the fillings: Lay shrimp halves flat, julienne the carrot and cucumber, and thinly slice the bell pepper. Arrange herbs and lettuce on a platter.
- Soak wrappers: Fill a shallow bowl with warm water and dip one rice paper wrapper for about 5 seconds. Lay flat on a clean surface.
- Build the roll: Add a romaine strip, a small handful of noodles, a few vegetable sticks, and shrimp halves to the wrapper.
- Roll tightly: Fold the bottom edge up, fold the sides in, and continue rolling to seal.
- Repeat: Continue with remaining wrappers and fillings, keeping finished rolls covered with a damp towel.
- Serve: Arrange rolls on a platter and serve with peanut dipping sauce.
Notes
These are best eaten the same day, as the rice paper can become chewy over time.