Shrimp Spring Rolls
Delightful and fresh shrimp spring rolls that showcase bright flavors and a crunchy texture, perfect for gatherings or as a light meal.
Ingredients
Main Ingredients
- 10 sheets rice paper roll sheets
- 1 pound shelled and deveined medium shrimp
- 1 teaspoon salt
- 10 leaves washed and dried romaine
- 1 cup julienned cucumber
- 1 cup julienned carrots
- 1 cup fresh mint leaves
Instructions
Preparation
- Bring a pot of water to a boil and add 1 teaspoon of salt to it, along with the cleaned shrimp. Boil for 2-3 minutes, then drain the shrimp.
- Once cooled, slice each shrimp in half lengthwise. Set aside.
- Fill a shallow, round dish with water. Take a rice paper sheet and submerge it completely in the water for 10 seconds, then remove it and place it flat on a clean cutting board or kitchen towel.
Rolling
- Working quickly while the rice paper is still wet, place one lettuce leaf toward the bottom of the rice paper.
- Place a few sliced cucumber and carrots and a few mint leaves on the lettuce.
- Wrap the bottom edge of the rice paper over the filling. Then, fold both sides over it (like a burrito). Roll it up once more and then place three pieces of sliced shrimp in the middle, side-by-side.
- Continue rolling the rice paper over the shrimp until the whole roll has been tightly rolled up.
- Repeat steps 2-4 with the remaining rice paper until the rice paper and filling have been used up.
Serving
- Serve immediately with your chosen dipping sauce on the side.
Notes
Store leftovers in an airtight container in the refrigerator for up to one day, with a damp paper towel to prevent drying out. Best consumed fresh.