Spring Rolls


  • Shrimp, cooked and peeled
  • Cilantro leaves
  • Mint leaves, chopped*
  • Carrot, julienne cut
  • Avocado*, sliced
  • Cucumber*, julienne cut
  • Daikon radish*, julienne cut or shaved with a crank apple peeler, can be marinated in seasoned rice vinegar
  • Rice vermicelli*
  • Bean sprouts*

*these ingredients can be mixed and matched, depending on your taste and what you have available


  1. Slice cooked shrimp in half lengthwise and prepare the rest of the ingredients. Boil the rice noodles for 3-5 minutes until soft.
  2. Dip the rice paper wrappers in warm water for a few seconds to soften.
  3. Place 3 shrimp with the outside (pink side) down and top with whole cilantro leaves (so the color contrast of pink to dark green shows through the clear wrapper when rolled).
  4. Add the rest of the fillings and roll the top, sides, and bottom.
  5. Slice in half and serve with peanut sauce and/or fish sauce.

Printed from www.ourlifeinmeals.com

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