Shrimp Spring Rolls

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Your favorite takeout appetizer made at home!

Camille C.
Camille C.

23 minutes

Prep time

2 minutes

Cook time

629 cal.

Per serving


Stovetop, Peeler, Colander, Pot (small)


Vermicelli (rice noodles)

Step 1

Prepare the rice noodles according to the package instructions.

Carrots (grated)

Step 2

If not using grated carrots, peel & grate the carrots using a veggie peeler or box grater.

Shrimp (cooked)

Step 3

Peel & remove the tails from the shrimp (if needed).

Vermicelli (rice noodles)

Step 4

Rinse the rice noodles under cold water. Then drain them thoroughly.

Step 5

To make the rolls, you'll need a shallow dish filled with 0.5 inch of warm water. (A pie pan works great for this!)

Rice paper wraps

Step 6

Place 1 sheet of rice paper in the warm water. Let it soak for about 10 seconds. It will still be slightly firm when you remove it. Transfer it to your work surface.

Mint (fresh)
Shrimp (cooked)
Vermicelli (rice noodles)
Carrots (grated)

Step 7

Fill the wrap with 2 mint leaves, 2 pieces of shrimp, a pinch of carrots & a pinch of vermicelli. Do not overfill the roll!

Rice paper wraps

Step 8

Fold in the sides, then roll it up tightly.

Step 9

Continue making the rest of your spring rolls. If not serving immediately, the rolls may stick together or to the plate. In that case, wrap each roll in plastic wrap!

Soy sauce

Step 10

Serve with soy sauce. Dip & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy629 cal.
Fat4 g
Carbohydrates68 g
Protein77 g
Fiber2 g

On average, one serving of the recipe "Shrimp Spring Rolls" contains 629 Energy, 4 g of Fat, 68 g of Carbohydrates, 77 g of Protein, 2 g of Fiber.

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Shrimp Spring Rolls