Shrimp Spring Rolls
Fresh and crunchy shrimp spring rolls wrapped in rice paper, filled with vibrant vegetables and herbs, perfect for sharing and customization.
Ingredients
For the Shrimp Filling
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil For cooking the shrimp.
- 2 cloves garlic, minced Adds flavor to the shrimp.
- Salt to taste
- Pepper to taste
For the Spring Rolls
- 8-10 pieces rice paper wrappers Can be found in Asian grocery stores.
- 1 cup shredded lettuce
- 1 cup julienned carrots
- 1 cup cucumber, thinly sliced
- 1 cup bean sprouts
- Fresh herbs (mint, cilantro, or basil) Use a mix of your choice.
Instructions
Cooking the Shrimp
- Heat olive oil in a pan over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp and sprinkle with salt and pepper.
- Cook until the shrimp turns pink and opaque, about 3-4 minutes.
- Remove from heat and set aside to cool.
Preparing the Rice Paper
- Fill a shallow dish with warm water.
- Take one rice paper wrapper and dip it into the water for about 10-15 seconds or until it becomes soft and pliable.
- Lay it flat on a clean surface.
Assembling the Rolls
- Place a small amount of lettuce, carrots, cucumber, bean sprouts, herbs, and 2-3 shrimp in the center of the rice paper.
- Fold the sides of the wrapper inward and then roll it tightly from the bottom up to seal the fillings inside.
- Repeat this process with the remaining rice paper wrappers and fillings.
Serving
- Serve immediately or cover with a damp cloth to keep them fresh while preparing the remaining rolls.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For the best texture, serve the rolls immediately after making them. If making ahead of time, keep them covered with a damp cloth to prevent drying out. Pair them with a variety of dipping sauces for added flavor.