These Easy Shrimp Spring Rolls are great for any season because they are light and cool. They are delicious as an appetizer or light meal because they are full of fresh vegetables, herbs, and shrimp that is just right.
Ingredients: 12 large shrimp, peeled and deveined. 12 rice paper wrappers. 2 cups cooked vermicelli noodles. 1 cup shredded lettuce. 1 cup shredded carrots. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup chopped peanuts. 1/4 cup hoisin sauce. 1/4 cup peanut sauce. 1 lime, sliced into wedges.
Instructions: Bring a pot of water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove from water and let cool. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened. Lay wrapper flat on a clean surface. Arrange a small handful of noodles, lettuce, carrots, cilantro, mint, and chopped peanuts in the center of the wrapper. Place 1 shrimp on top of the filling. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly. Repeat with remaining wrappers and filling. Serve spring rolls with hoisin sauce, peanut sauce, and lime wedges for squeezing. Enjoy!
Prep Time: 20 minutes
Cook Time: 5 minutes
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