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.
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What would you serve with this? Link in another recipe
29itsmeBThe rice paper just tastes awful1y ago
carlosbrizuelaWhrapping is hard1y ago
enma1219Great with sweet chili sauce or peanut sauce.1y ago
malindalopezVery 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.3y ago
hotgluegunSo happy to make these. Totally over priced at restaurants. How do I make a brisket version? My bf is allergic to sea food.3y ago
heidivanleeuwennot too hard to make, little messy :-)4y ago
NubiecookDelicious!! 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.6y ago