Fresh Spring Roll

Appetizer

These fresh spring rolls are light, colorful, and packed with crisp vegetables, fresh herbs and shrimp, all wrapped in delicate rice paper. Served with a flavorful dipping sauce, they’re refreshing, healthy, and full of vibrant flavors. Perfect as an appetizer, light lunch, or snack, these spring rolls are as delicious and refreshing as it sounds.

Ingredients for Spring Roll 

  • 3 chopped carrot 
  • 3 chopped cucumber 
  • 2 crown of lettuce 
  • 12-16 rice papers 
  • 1 lb cooked shrimp 
  • 5-6 oz Vermicelli noodles  
  • Cilantro (optional) 

Ingredients for sauce

  • 3 tbsp butter
  • 1 tsp soy sauce
  • 2 tbsp hoisin sauce 
  • 1 tsp sriracha 
  • 1 tsp honey 
  • 2 cloves garlic (grated)
  • ½ cup water 
  • 2 tsp crushed peanuts

Instructions

  1. Chop the carrots and cucumber into thin long slices 
  2. For the shrimp (cooked) rinse with warm water. If uncooked, bring a pot of water to a boil and add the shrimp. Cook for 3 minutes until they turn pink and are completely cooked through
  3. Add 8 cups of water into a pot and bring to a boil. Add in the rice vermicelli until they soften. Drain in cold water until cool
  4. Have a bowl of room temperature water to wet the rice paper for rolling 
  5. Dip the rice paper thoroughly then place on a flat surface for wrapping (Tip: Do not dip in water for too long or it will become too soft to wrap)
  6. Add noodles and veggies onto rice paper 
  7. Lift the bottom edge of the rice paper and roll it once 
  8. Place three shrimp and fold the two sides over 
  9. Roll it all the way up and seal the edges 
  10. Serve with peanut sauce