Vietnamese Summer Rolls with Shrimp

Vietnamese Summer Rolls with Shrimp

  • Prep: 45 min
  • Cook Time:
  • Total: 45 min
  • Serving: 8 Servings

Light and fresh, these spring rolls are a far cry from the fried takeout version. Packed with shrimp, carrot, onions, cilantro and mint, these tasty rolls are a perfect summer dish.


  • 1 cup thinly sliced Bibb lettuce
  • 1/2 cup bean sprouts
  • 1/2 cup cooked bean threads
  • 1/2 cup shredded carrot
  • 2 chopped green onions
  • 1/4 cup thinly sliced cilantro
  • 1/4 cup chopped mint
  • 6 ounces cooked peeled and deveined shrimp, coarsely chopped
  • 8 (8-inch) round sheets rice paper


  1. In a large bowl, combine the lettuce, bean sprouts, bean threads, carrot, green onions, cilantro, mint and shrimp. Toss well to mix.
  2. Place about 1 inch of hot water in a shallow dish.
  3. Put 1 sheet of rice paper in the hot water and soak for 30 seconds. Carefully remove and place on a clean, flat surface.
  4. Spoon 1/3 cup of the shrimp mixture on half of the rice sheet, leaving approximately a 1/2-inch border. Bring the sides of the sheet over the filling and roll up like a jellyroll, pressing the seam lightly to seal.
  5. Place the spring roll, seam side down on a serving dish and repeat with the remaining rice sheets.
  6. Serve spring rolls with Sweet and Sour Dipping Sauce.


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