Shrimp Spring Rolls

Servings: 6 to 8


24 spring roll rice paper wrappers 

1 large carrot, peeled and julienned (sliced into matchstick size pieces)

1 cucumber, julienned 

2 to 3 spring onions, julienned 

1 ounce cooked rice noodles 

1 tablespoon sesame oil

2 cups shredded green leaf lettuce

1 pound medium shrimp, cooked, peeled, deveined and sliced in half, lengthwise 

1/4 cup soy sauce 

1 teaspoon grated ginger


Prepare shrimp, carrots, cucumber and spring onions and set aside. 

Prepare noodles according to package directions and toss in sesame oil. 

When ready to assemble rolls, fill a shallow dish with warm water. 

Dip one rice paper in the water for 15 to 20 seconds. Remove paper and place on a flat surface. 

Place two halves of shrimp – cut side up – on the bottom third of the rice paper. 

Place a few sticks of carrot, cucumber, lettuce and a small amount of rice noodles on top of shrimp. 

Fold sides of rice paper over filling first (the two sides should almost meet in the middle), then roll from the bottom to the top, tucking the filling in as you roll to the top. 

Repeat with remaining rolls. 

Combine soy sauce and grated ginger for dipping. 


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