Description
Crisp and refreshing shrimp spring rolls filled with fresh veggies and herbs, perfect for any gathering.
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
- Prep your ingredients: Make sure all your ingredients are prepped and within reach.
- Soften the rice paper wrappers: Fill a shallow dish with warm water and soak a rice paper wrapper for 10-15 seconds.
- Assemble the filling: Lay the softened rice paper on a clean surface and place the filling in the center.
- Roll it tight: Fold the sides over the filling, then fold the bottom up and roll upwards.
- Repeat until done: Place finished rolls seam-side down until all wrappers are filled.
- Serve with dipping sauce: Arrange rolls on a platter and serve with peanut dipping sauce.
Notes
Use a colorful plate for serving, and feel free to garnish with extra herbs or chopped peanuts for added flair.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
Keywords: shrimp spring rolls, healthy appetizer, Asian cuisine, gluten-free recipes, fresh vegetables