Description
Fresh and vibrant shrimp spring rolls packed with crisp vegetables and fresh herbs, perfect for any occasion.
Ingredients
Scale
- 8 oz shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup lettuce, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup fresh herbs (mint, cilantro, or basil)
- 1/4 cup dipping sauce (peanut sauce or hoisin sauce)
Instructions
- Cook the shrimp: Bring a large pot of water to a rolling boil. Add your shrimp and cook until they turn pink and opaque, approximately 2-3 minutes. Drain and cool them quickly under cold water.
- Prepare your soaking station: Fill a shallow dish with warm water.
- Soak the rice paper: Dip one rice paper wrapper into the warm water for about 10 seconds, just until soft and pliable.
- Fill the wrapper: In the center of the softened wrapper, layer a small amount of cooked shrimp, lettuce, carrots, cucumber, and fresh herbs.
- Roll it up: Fold the sides of the wrapper over the filling, then gently roll from the bottom up, tucking in the filling as you go.
- Repeat the process with the remaining wrappers and filling, covering rolled spring rolls with a damp cloth.
- Serve: Arrange your spring rolls on a platter alongside your dipping sauce.
Notes
Make-ahead tips: Prepare the shrimp and chop the veggies in advance to speed up assembly.
Nutrition
- Serving Size: 1 spring roll
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg