Description
Shrimp Spring Rolls are a fresh and healthy appetizer made with crisp vegetables, rice noodles, and succulent shrimp, all wrapped in delicate rice paper.
Ingredients
Scale
- 8–10 rice paper wrappers
- 12 cooked shrimp, peeled and deveined
- 1 cup vermicelli noodles, cooked
- 1 cup lettuce leaves, chopped
- 1 carrot, julienned
- Fresh mint and cilantro, for garnish
Instructions
- Prepare the Shrimp: If not already done, cook the shrimp in boiling water for 2-3 minutes until opaque. Drain and set aside.
- Soak the Rice Paper: Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until pliable. Remove and lay it flat on a clean surface.
- Add the Noodles: Place a small handful of the cooked vermicelli noodles across the center of the rice paper.
- Layer the Greens: Add a few pieces of chopped lettuce over the noodles for a crisp texture.
- Place the Shrimp: Lay 2-3 shrimp on top of the lettuce for a protein boost.
- Add Carrots and Herbs: Sprinkle some julienned carrots along with a few mint and cilantro leaves for flavor and aroma.
- Roll the Spring Roll: Fold the sides of the rice paper over the filling, then roll from the bottom up to encase everything, creating a tight roll.
- Repeat: Continue the same process for the remaining wrappers until all the ingredients are used.
- Serve: Place the finished spring rolls on a serving plate, ready to be enjoyed.
Notes
- Serve with a dipping sauce such as hoisin or peanut sauce for added flavor.
- Feel free to customize the filling with other vegetables or proteins as desired.
- These rolls can be made ahead of time, but it’s best to consume them fresh for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Wrapping
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 170
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg