Description
Light and crunchy shrimp spring rolls filled with fresh herbs and rice noodles, perfect for a healthy appetizer or snack.
Ingredients
Scale
- 1 pound Shrimp
- 1 cup Mint
- 1 cup Cilantro
- 4 ounces Rice Vermicelli
- 1 head Romaine Lettuce
- 12 sheets Rice Paper Wrappers
Instructions
- Prep the shrimp: If using raw shrimp, boil them until they turn pink (about 3-4 minutes). Drain and let cool.
- Cook the noodles: Cook the rice vermicelli according to package instructions. Drain and rinse with cold water to stop the cooking.
- Prepare the vegetables: Wash and dry the lettuce, mint, and cilantro. Tear the lettuce into pieces that will fit into the spring rolls.
- Soak the rice paper: Fill a shallow bowl with warm water. Soak one sheet of rice paper for about 10-15 seconds until it softens.
- Fill the wrapper: Lay the softened rice paper on a clean surface. In the center, place a few shrimp, some rice noodles, mint, cilantro, and lettuce.
- Roll it up: Fold the sides of the rice paper over the filling, then roll from the bottom up tightly. Repeat with the remaining wrappers and ingredients.
- Serve: Arrange the spring rolls on a plate and serve with dipping sauce, like peanut sauce or hoisin sauce.
Notes
Use fresh ingredients for the best taste. Avoid freezing fresh spring rolls, as the rice paper becomes tough when thawed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg