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Fresh spring rolls with visible shrimp are placed on a wooden board, along with mint leaves. A small bowl of peanut dipping sauce is positioned behind the rolls. The translucent rice paper wrappers showcase the colorful vegetables and noodles inside.
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Fresh Spring Rolls Recipe

Prep Time30 minutes
WORK TIME30 minutes
Cuisine: Asian
Servings: 12 yields

Ingredients

For the spring rolls:

  • 12-14 Rice paper wrapper
  • 7 oz 200g vermicelli rice noodles
  • 9 oz 260g Shrimp, peeled and deveined
  • 1 large carrot
  • 1-2 Cucumbers
  • 2 oz 60g bean sprouts
  • 10 leaves green lettuce
  • ¼ large Red cabbage
  • mint leaves to taste
  • basil leave to taste
  • cilantro to taste

For the sauce:

  • ½ cup 125g peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon hot chili sauce/sriracha
  • 4-5 tablespoons water
  • 2 tablespoons lime juice
  • 1 tablespoon Brown sugar
  • 1 teaspoon Sesame oil

Instructions

  • DIRECTIONS
    1. Make the sauce: place all ingredients in a bowl and whisk until smooth. Set aside.
    2. Prepare all vegetables: slice carrot and cucumber into thin strips, chop cabbage and Gather all your filling ingredients on a large plate.
    3. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Set aside.
    4. Cook the shrimp in boiling salted water for 3-4 minutes. Transfer to ice water, pat-try and cut in half length-wise. Remove tails (optional).
    5. Add about 1 inch of water to a large, deep dish. Place one rice wrapper into the water and let soak for a few seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 
    6. On the 1/3 section of the rice paper wrapper closest to you, start layering your veggies, herbs and cooked rice noodles, roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row, season with salt and finish rolling.
    Notes:
    • You can use any vegetables that you like.
    • If you want keep this dish vegan, just skip the shrimp.

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