Shrimp Spring Rolls

Delight in the fresh, vibrant flavors of homemade Shrimp Spring Rolls—an easy and healthy appetizer or light lunch that's perfect for any occasion! Packed with layers of crisp julienned vegetables like carrots, cucumbers, and red bell peppers, tender rice vermicelli noodles, and juicy shrimp wrapped in delicate rice paper, these spring rolls are a feast for the senses. Fresh herbs such as mint and cilantro elevate every bite with their aromatic flair, while the buttery lettuce leaf adds a satisfying crunch. Pair them with a tangy homemade dipping sauce featuring soy sauce, lime juice, and sesame oil for the perfect balance of savory and zesty flavors. Ready in just 40 minutes and naturally gluten-free, this no-cook recipe is ideal for warm days or quick meal prep. Whether you're hosting a gathering or simply craving something fresh, these Shrimp Spring Rolls are sure to impress!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams medium shrimp, peeled and deveined
• 12 pieces rice paper wrappers
• 100 grams rice vermicelli noodles
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1 medium red bell pepper, julienned
• 20 grams fresh mint leaves
• 20 grams fresh cilantro leaves
• 6 large fresh lettuce leaves
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 clove garlic, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing the vermicelli noodles. Bring a pot of water to a boil, add the noodles, and cook according to the package instructions (usually 3-5 minutes). Drain and rinse under cold water, then set aside.

Step 2

Next, cook the shrimp. In a pan, heat a small amount of water and add the shrimp. Cook them over medium heat until pink and opaque, about 3-4 minutes. Remove from heat, let them cool slightly, then slice each shrimp in half lengthwise and set aside.

Step 3

Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Also, wash and dry the mint, cilantro, and lettuce leaves.

Step 4

Prepare the dipping sauce by combining soy sauce, lime juice, sesame oil, sugar, and minced garlic in a small bowl. Mix well until sugar dissolves and set aside.

Step 5

Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for 5-10 seconds to soften, then place it on a clean, damp kitchen towel.

Step 6

On the bottom third of the wrapper, place a small amount of noodles, a few slices of carrot, cucumber, and bell pepper, a couple of mint and cilantro leaves, half a lettuce leaf, and two shrimp halves.

Step 7

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly. Repeat with the remaining ingredients.

Step 8

Serve the spring rolls immediately with the dipping sauce on the side, or cover them with a damp towel until ready to serve to prevent drying out.

Nutrition Facts

Serving size	(1680g)

Amount per serving	% Daily Value*
Calories	1439.9

Total Fat 22.8g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 7.4g
Cholesterol 420mg	0%
Sodium 4752.9mg	0%
Total Carbohydrate 239.8g	0%
Dietary Fiber 9.4g	0%
Total Sugars 29.2g
Protein 70.8g	0%

Vitamin D 12IU	0%
Calcium 412.8mg	0%
Iron 7.8mg	0%
Potassium 1703.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.2%

Protein: 19.6%

Carbs: 66.3%