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Recipe

Fresh Shrimp Spring Rolls

Scott Phillips

Yield: Yields 16 rolls.

Servings: 8

Ingredients

  • 2 Tbs. peanut oil
  • 8 oz. chanterelle, shiitake, or other fresh wild mushrooms, cut into thin strips (discard shiitake stems)
  • Kosher salt and freshly ground black pepper
  • 2 oz. thin rice vermicelli noodles
  • 1 large carrot, shredded
  • 1 tsp. granulated sugar
  • 1/4 lb. shrimp, deveined, boiled, peeled, and chopped
  • 1/4 lb. fresh bean sprouts (1 heaping cup)
  • 25 rice paper rounds, 8-1/2 inches in diameter (some will tear, so you need extra)
  • 8 large leaves Boston lettuce, ribs removed and discarded, leaves halved lengthwise
  • 3/4 cup fresh mint and cilantro leaves
  • 16 chives, trimmed and cut into 3-inch pieces
  • Thai Dipping Sauce

Nutritional Information

      Nutritional Sample Size per roll with 1 Tbs. sauce
      Calories (kcal) : 80
      Fat Calories (kcal): 20
      Fat (g): 2
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 15
      Sodium (mg): 190
      Carbohydrates (g): 11
      Fiber (g): 1
      Protein (g): 3

Preparation

  • In a skillet, heat the oil on medium high. Add the mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt and pepper. Let cool.
  • In a saucepan, boil a few cups of water. Fill a bowl with about 2 cups of warm water. Boil the vermicelli  noodles for 1 minute, drain them, and put them in the warm water until they’ve softened, about 15 minutes. Drain them and set aside. Mix the carrots with the sugar and let stand for 10 minutes.
  • Divide the noodles, mushrooms, carrots, shrimp, and bean sprouts into 16 equal portions. Lay a kitchen towel on your work surface. Fill a pie plate or bowl with warm water and immerse one sheet of rice paper in it for a few seconds, just until it’s soft and flexible. Put the rice paper on the towel and let it rest until it’s more pliable, about 30 seconds. Put half a lettuce leaf on the bottom two thirds of the rice paper, leaving a 2 inch border on the bottom edge. Put one portion of noodles on the bottom of the lettuce leaf, top with a portion of mushrooms, carrots, shrimp, and bean sprouts. Put a few mint and cilantro leaves on top.

    Immersing rice paper in warm water softens it. Work with one at a time, be gentle and have extra on hand since some will break.

  • Fold the bottom 2-inch border of the rice paper over the filling. Fold over again to enclose the lettuce leaf. Fold in the right and left edges. Place 2 chives on the fold at the top of the filling, and continue rolling up the paper. Transfer the spring roll, seam side down, to a platter and cover with a damp paper towel. Repeat with the remaining sheets of rice paper and filling ingredients.

  • To serve, slice the rolls in half at a sharp angle, if you like, and let people dunk in the dipping sauce.

Make Ahead Tips

These rolls can be made a day ahead. Cover them with a damp paper towel and wrap well in plastic before refrigerating them.

Reviews

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Reviews

  • Sweetsunshine | 01/18/2013

    This is so worth all the work that you need to do to prepare this dish. It is very authentic in taste! It felt so light in the stomach & so fresh in taste. 'Will definitely be making this again & again. The sauce suggested here is so good too! Had to substitute coarsely shredded boiled Chicken meat for the Shrimp but this still came out so good. :-)

  • Auralyn | 06/14/2012

    Delicious! They are easy and fun to make. I served them as an appetizer at a function with over 100 people, and they got me a lot of compliments (all beautifully arranged around an oval platter, they looked like a spring garden of sorts!). Will make again for sure.

  • juliboy | 09/06/2009

    Eheartse must live in Montana and include grocery travel time in her estimate because this recipe took me about 30 minutes, include roll time. Of course, I'm a pro at rolling just about anything.

  • eheartse | 06/01/2009

    These were tasty, esp with the Spicy Asian Peanut Dipping Sauce on this site; however, they took a very, verryyy long time to prepare and make. It was a lot of work to saute, grate, boil, and then roll. Start to finish took a little more than 2 hours, thus I'm not sure I'll make then again. Also, just a side note, I made half with shrimp and half with tofu.

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