Shrimp Spring Rolls
Updated: Mar 23
These spring rolls are the FRESHEST and EASIEST meal idea ever! They can be customized to your liking by mix-and-matching each roll by adding your favorite vegetables and proteins.
As a bonus, this is a great family meal idea because everyone can get involved!
For the rolls
4-5 rice paper sheets
4-5 green leaf lettuce
4-5 whole jumbo shrimp, boiled
1 block of dried rice vermicelli noodles, cooked and drained
1/2 carrot, julienned
1/3 cucumber, julienned
1 avocado, sliced
Green onion, green part only
Nuoc Cham sauce
1 tbsp fish sauce
1 tsp lime juice
1 tsp white sugar
1 garlic clove, minced
1/4 cup cold water
1/2 birds eye chilli
Hoisin peanut sauce
3 tbsp hoisin sauce
1 tbsp peanut butter, melted
1 tsp sesame oil
Prepare the veggies by julienning the carrot, cucumber and avocado. Pick and wash the mint, cilantro and lettuce. Cut the green onion into the same length as the rice paper.
In a pot of boiling water, cook the shrimp for 2-4 minutes or until they begin to float. Remove them from the pot, cool it down, then slice each shrimp length-wise in half.
In the same pot of boiling water, cook the vermicelli noodles according to package instructions. When it is cooked, drain and rinse under cold water and set aside.
Fill a flat dish with cold water. Submerge the rice paper rolls in the water for 15-20s and place it onto a cutting board or flat surface.
Place the lettuce, vermicelli, mint, cilantro, carrot, cucumber and avocado in the middle of the rice paper, leaving 1 inch margins all around.
Start wrapping the roll by folding the edge closest to you, over all the toppings. Then fold in the left and right side.
Place 2 shrimp halves and a green onion on the folded section. Then continue rolling the wrap away from your body. Voila! A completed wrap.
Mix all the ingredients together.
ENJOY! Make sure to tag us in your recipe photos on Instagram @vancouverdietitians!