Shrimp Spring Rolls

A thin, taut rice paper skin revealing the bright shrimp and fresh herbs. The crunch of raw vegetables contrasts with the soft rice vermicelli for a clean, vibrant bite.

• Prep time: 45 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 236
• Protein: 13 g
• Carbs: 36 g
• Fat: 3 g

Ingredients

• 8 piece rice paper ( whole )
• 100 g rice vermicelli ( cooked and drained )
• 12 piece Shrimp ( cooked, peeled and halved )
• 1 piece Carrot ( finely julienned )
• 0.5 piece Cucumber ( finely julienned )
• 1 piece Little gem lettuce ( whole leaves )
• 1 piece Mint fresh ( leaves only )
• 1 piece Fresh cilantro ( leaves only )
• 4 tbsp hoisin sauce ( for serving )
• 20 g Peanut optional ( crushed )

Instructions

1. Preparing the vermicelli

   Plunge the rice vermicelli into boiling water for 3 minutes. Drain and rinse immediately with cold water to stop the cooking process and prevent sticking. They should be soft but still firm.

2. Slicing the vegetables

   Slice the carrot and cucumber into fine julienne. The sticks must be even to ensure uniform crunch. Wash the lettuce and pick the mint and coriander leaves.

3. Preparing the shrimp

   Cut the cooked shrimp in half lengthwise. This cut allows the roll to stay flat and highlights the pink color through the rice paper.

4. Assembly and rolling

   Dip a rice paper in lukewarm water until it softens. Place it on a damp cloth. Layer a lettuce leaf, vermicelli, vegetables, and herbs. Place three shrimp halves on top, pink side against the paper. Fold in the sides and roll tightly so the roll feels firm to the touch.

Chef's tips

• Don't leave the rice paper in the water too long; it should remain slightly firm when rolling as it continues to hydrate from the vegetables.
• Use a damp cloth on your work surface to handle the rice papers without them sticking or tearing.

Storage

Wrap them individually in plastic wrap or a damp cloth and consume within 12 hours to prevent the skin from hardening.