Description
Refreshing and delicious shrimp spring rolls filled with crunchy veggies and served with a creamy peanut dipping sauce.
Ingredients
Scale
- 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
Instructions
- Prepare the rice vermicelli noodles according to the package instructions. Once cooked, drain them well and set aside.
- While the noodles are cooking, slice the shrimp, julienne the carrot and cucumber, and thinly slice the red bell pepper. Lay everything out for easy access.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it softens, then place it on a clean surface.
- Layer a piece of romaine lettuce, a small portion of the rice noodles, the sliced vegetables, herbs, and shrimp near the bottom third of the wrapper.
- Fold the sides of the wrapper over the filling and roll it tightly from the bottom up.
- Repeat this process with the remaining wrappers and fillings.
- Cover the finished spring rolls with a damp towel until you’re ready to serve.
- Serve immediately with peanut dipping sauce, and enjoy!
Notes
These shrimp spring rolls make a fantastic appetizer or light meal. Kids love making and eating these rolls, making it a fun cooking activity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Thai
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: shrimp spring rolls, appetizers, Thai food, healthy recipes, party snacks