Photo by: Yunhee Kim

Spring Rolls

Fresh spring rolls are the perfect accompaniment to most Asian dishes. Serve this well-balanced appetizer with dipping sauce for the ultimate mouthwatering expereince.

  • Yield: Makes 8 servings (serving size: 2 rolls and 2 tablespoons dipping sauce)


  • 1/2 none (8-ounce) package dry rice vermicelli
  • 1 pound shrimp, peeled, deveined, and cooked
  • 16 none (8-inch) round sheets rice paper
  • 2 cups red leaf lettuce leaves
  • 1/2 cup fresh mint
  • 2 cups mung bean sprouts
  • none Dipping Sauce


Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water.

Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts.

Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.

Nutritional Information

Amount per serving
  • Calories: 337none
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 52g
  • Fiber: 2g
  • Cholesterol: 84mg
  • Iron: 3mg
  • Sodium: 455mg
  • Calcium: 71mg

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Spring Rolls Recipe