Shrimp Spring Rolls
Delicious and refreshing shrimp spring rolls filled with fresh vegetables and herbs, perfect as an appetizer or a light meal.
Ingredients
Main Ingredients
- 8 oz shrimp, peeled and deveined Use fresh shrimp for best results.
- 1 cup rice vermicelli noodles Cook according to package instructions.
- 8 pieces rice paper wrappers Soak in warm water before use.
- 1 cup lettuce leaves, chopped Use any variety of lettuce.
- 1 cup cucumber, julienned For crunch and freshness.
- 1 cup carrots, julienned Adds color and sweetness.
- 1/2 cup fresh mint leaves Enhances flavor.
- 1/2 cup fresh cilantro leaves Adds freshness.
- 1/4 cup green onions, chopped For a mild onion flavor.
- to taste Salt and pepper For seasoning.
- 1 tbsp sesame oil For cooking shrimp.
- Water For soaking the rice paper.
Instructions
Preparation
- Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water. Set aside.
- In a pan, heat sesame oil over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside to cool.
- Fill a shallow dish with warm water. Soak one rice paper wrapper in the water for about 10-15 seconds until soft.
- Place the softened wrapper on a clean surface. Layer chopped lettuce, rice noodles, cucumber, carrots, shrimp, mint, cilantro, and green onions in the center.
- Fold the sides of the wrapper over the filling, then roll from the bottom up to secure the ingredients. Repeat with remaining wrappers and filling.
- Arrange completed spring rolls on a serving platter. Serve fresh with a dipping sauce.
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Notes
Store in an airtight container with a damp paper towel to maintain moisture. Best consumed on the same day.