Asian Spring Rolls (shrimp)

4 Servings
100% would make this recipe for Asian Spring Rolls (shrimp) again.

Easy to make, low-fat, and delicious. Easy to make and great for lunches or snacks.

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Asian Spring Rolls (shrimp) Ingredients

1 cup Vermicelli rice noodles	4 medium Lettuce leaves
8 medium Shrimp - or more	12 small Mint leaves as required
4 large Rice paper sheets	1 bunch Cilantro

Instructions for Asian Spring Rolls (shrimp)

Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise. Moisten the rice paper by soaking it in hot water for 10 seconds. Let dry slightly before working with it. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside. Make 4 rolls. Serve with a Spicy Peanut Dipping Sauce or other condiment.

This recipe is very flexible. Try different herbs, change the shrimp for cooked chicken or grilled beef strips. They're all easy and delicious.

Store tightly wrapped in the refrigerator for up to 3 days. Ours don't usually last that long however.

Each (app 66g) roll contains an estimated:
Cals: 113, FatCals: 4, TotFat: 1g
SatFat: .5g, PolyFat: 0g, MonoFat: 0g
Chol: 18mg, Na: 73mg, K: 143mg
TotCarbs: 23g, Fiber: 1g, Sugars: 0g
NetCarbs: 22g, Protein: 4g

Main Ingredient: ShrimpCuisine: Asian

Ingredient Insight - look inside this recipe

Cilantro

Lettuce

Mint

Rice

Shrimp

Low Sugar Low Fat No Cook Simple - Easy Seafood Snacks Appetizers Asian Shrimp

for flavor and categorization

These travel nicely in a plastic box or bag. So take a break from that boring lunch sandwich. You also save money over going to that Asian restaurant. [I posted this recipe.]