Ready in 30 minutes
Easy to make, low-fat, and delicious. Easy to make and great for lunches or snacks.
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
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.
29itsmeB 1y agoThe rice paper just tastes awful
carlosbrizuela 1y agoWhrapping is hard
enma1219 1y agoGreat with sweet chili sauce or peanut sauce.
malindalopez 2y agoVery easy to make and tasted just like the spring rolls at the restaurants. I added bean sprouts other then that used everything the recipe says. Going to be making plenty more.
hotgluegun 3y agoSo happy to make these. Totally over priced at restaurants. How do I make a brisket version? My bf is allergic to sea food.
amandalawson23 3y ago
renalelawson 3y ago
tracieblankenshipredisi 4y ago
heidivanleeuwen 4y agonot too hard to make, little messy :-)
Nubiecook 5y agoDelicious!! Nixed the mint and added a slice of avocado- and pan fried slightly in olive oil for a nice crunch. Dipping sauce: crushed red pepper, fish oil, garlic, lime juice, clinantro, sugar.