Shrimp Spring Rolls
Fresh, vibrant, and irresistibly light, these **Shrimp Spring Rolls** are the perfect combination of wholesome ingredients and delightful textures. Featuring tender shrimp, crisp julienned vegetables, and aromatic herbs like mint and cilantro, all wrapped in delicate rice paper, these spring rolls bring a taste of Southeast Asia straight to your table. Balanced with a zesty homemade dipping sauce of soy, lime juice, and sesame oil, they make for a refreshing appetizer, snack, or light meal. With just 40 minutes from start to finish, this recipe is completely beginner-friendly, while also being gluten-free and customizable with your favorite add-ins. Bursting with color and flavor, these easy-to-make shrimp spring rolls are an elegant addition to any meal.
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Recipe Information
Ingredients
- 250 grams medium shrimp, peeled and deveined
- 12 pieces rice paper wrappers
- 100 grams rice vermicelli noodles
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1 medium red bell pepper, julienned
- 20 grams fresh mint leaves
- 20 grams fresh cilantro leaves
- 6 large fresh lettuce leaves
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vermicelli noodles. Bring a pot of water to a boil, add the noodles, and cook according to the package instructions (usually 3-5 minutes). Drain and rinse under cold water, then set aside.
Next, cook the shrimp. In a pan, heat a small amount of water and add the shrimp. Cook them over medium heat until pink and opaque, about 3-4 minutes. Remove from heat, let them cool slightly, then slice each shrimp in half lengthwise and set aside.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Also, wash and dry the mint, cilantro, and lettuce leaves.
Prepare the dipping sauce by combining soy sauce, lime juice, sesame oil, sugar, and minced garlic in a small bowl. Mix well until sugar dissolves and set aside.
Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for 5-10 seconds to soften, then place it on a clean, damp kitchen towel.
On the bottom third of the wrapper, place a small amount of noodles, a few slices of carrot, cucumber, and bell pepper, a couple of mint and cilantro leaves, half a lettuce leaf, and two shrimp halves.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly. Repeat with the remaining ingredients.
Serve the spring rolls immediately with the dipping sauce on the side, or cover them with a damp towel until ready to serve to prevent drying out.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
