Ingredients
For the Spring Rolls:
- 10–12 rice paper wrappers
- 200g cooked shrimp (peeled and deveined)
- 150g rice vermicelli noodles
- 1 cup lettuce leaves (romaine or iceberg)
- 1 cup cucumber (cut into thin strips)
- 1 cup carrots (julienned)
- Fresh mint leaves
- Fresh cilantro (coriander)
- Optional: avocado slices
🥜 Peanut Dipping Sauce:
- ½ cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tsp garlic (minced)
- 2–4 tbsp warm water (to adjust thickness)
- 1 tbsp lemon or lime juice
🌶 Sweet Chili Sauce (Optional):
- ½ cup red chili sauce
- 1 tbsp vinegar
- 1 tbsp sugar
- ½ tsp garlic (minced)
🍜 Instructions
1. Cook the Noodles
- Soak the rice vermicelli noodles in hot water for 5–7 minutes (or according to package instructions).
- Drain and rinse with cold water. Set aside.
2. Prepare the Shrimp
- Boil or steam the shrimp for 2–3 minutes until pink and fully cooked.
- Let them cool, then slice each shrimp in half lengthwise.
3. Prepare the Rice Paper
- Fill a large bowl with warm (not hot) water.
- Dip one rice paper wrapper into the water for about 5–10 seconds until soft but not too fragile.
4. Assemble the Rolls
- Place the softened rice paper on a flat clean surface.
- Add a lettuce leaf first.
- Add a small portion of noodles.
- Add cucumber, carrots, mint, and cilantro.
- Place shrimp on top (so it shows through the wrapper like in the picture).
👉 Roll it:
- Fold the bottom over the filling
- Fold in both sides
- Roll tightly upward like a wrap
5. Make the Peanut Sauce
- In a bowl, mix peanut butter, soy sauce, honey, garlic, and lemon juice.
- Add warm water gradually until smooth and creamy.
6. Serve
- Cut the rolls in half
- Serve with peanut sauce and/or sweet chili sauce
💡 Tips
- Do not soak rice paper too long or it will tear
- Keep rolls tight so they don’t fall apart
- Fresh herbs make the flavor much better
- Best served fresh