Shrimp Spring Rolls



Shrimp Spring Rolls

Shrimp Spring Rolls


Units Scale
  • 10 rice paper spring roll wrappers
  • 7 oz bag vermicelli rice noodles
  • 1 cucumber, peeled and julienned
  • 1 carrot, peeled and julienned
  • 12 cooked shrimps peeled, deveined, and sliced in half lengthwise
  • a handful of fresh basil leaves
  • a handful of fresh cilantro leaves
  • 1 cup Thai Peanut Sauce for serving


  1. Bring a pot of water to boil. Place the vermicelli noodles and cook for 1 minute. Drain, Reserve 1 cup of very hot water, allowing to cool enough to handle (but still very warm).
  2. Place in a shallow, wide bowl. Dip a rice paper wrapper on both sides in the water. Do not submerge, this process is very quick.
  3. Remove and place on a dry cutting board.
  4. Working quickly, place a small handful of noodles, vegetables, shrimp and finally basil (or cilantro) and fold like a burrito.
  5. Continue with remaining rice paper, replacing hot water when it cools.

Serve with peanut sauce.

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