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Shrimp Spring Rolls

Shrimp Spring Rolls

Experience the vibrant flavors of Shrimp Spring Rolls! These easy and refreshing rolls are packed with fresh vegetables and succulent shrimp, wrapped in delicate rice paper. Perfect for lunch, dinner, or entertaining, they're a healthy and delicious choice you'll want to make tonight!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizers, Dinner
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 18 pieces medium shrimp peeled and deveined
  • 2 ounces rice vermicelli noodles
  • 1 piece cucumber cut into thin matchsticks
  • 1 piece carrot peeled and cut into thin matchsticks
  • 1 piece red bell pepper cut into thin matchsticks
  • 12 leaves fresh mint leaves
  • 6 pieces large pieces of butter lettuce tough stems removed
  • 6 pieces large rice paper sheets 22cm
  • Warm water for rolling spring rolls

Equipment

  • Peeler
  • Large Pot

Method
 

  1. Cook the medium shrimp in boiling water for 2-3 minutes until pink and opaque. Drain and let cool.
  2. Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
  3. Prepare the vegetables by cutting the carrot, cucumber, and red bell pepper into thin matchsticks.
  4. Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 5-10 seconds until soft but still slightly firm.
  5. Place the softened rice paper on a clean, flat surface. Lay a piece of butter lettuce on the bottom third of the rice paper.
  6. Add a small amount of rice vermicelli noodles, a few matchsticks of carrot, cucumber, and bell pepper, and a few mint leaves on top of the lettuce.
  7. Place 3 shrimp on top of the vegetables.
  8. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining ingredients.

Notes

Extra tips or suggestions here.