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Spring Rolls with Shrimp

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Fresh and vibrant shrimp spring rolls filled with tender shrimp, crisp vegetables, and herbs wrapped in delicate rice paper. A light and refreshing appetizer or meal served with dipping sauce.

Ingredients

  • 8 to 10 rice paper sheets
  • 1 pound cooked shrimp, peeled and halved
  • 1 cup vermicelli noodles, cooked
  • 1 cup lettuce leaves
  • 1/2 cup carrots, julienned
  • 1/2 cup cucumber, julienned
  • 1/4 cup fresh herbs (mint, cilantro, or basil)
  • Warm water for softening rice paper

Instructions

  1. Prepare all ingredients and arrange them for easy assembly.
  2. Fill a shallow dish with warm water.
  3. Dip one rice paper sheet into the water for a few seconds until softened.
  4. Lay the rice paper flat on a clean surface.
  5. Place lettuce, noodles, vegetables, herbs, and shrimp in the center.
  6. Fold in the sides, then roll tightly from the bottom.
  7. Repeat with remaining ingredients.
  8. Serve immediately with dipping sauce.

Notes

  • Do not soak rice paper too long to prevent tearing.
  • Wrap rolls individually to prevent sticking if storing.
  • Add avocado or mango for variation.
  • Use grilled shrimp for extra flavor.
  • Best served fresh or within 1 day.
  • Pair with peanut, hoisin, or soy-based dipping sauces.

Nutrition

Find it online: https://thefamilycooking.com/spring-rolls-with-shrimp/