Homemade Shrimp Spring Rolls are a light and refreshing appetizer or snack that's perfect for any occasion. These rolls are filled with succulent shrimp, crisp vegetables, and fragrant herbs, all wrapped in a delicate rice paper wrapper. They are not only delicious but also gluten-free if you use the appropriate wrappers.
Ingredients: 8 rice paper wrappers gluten-free if needed. 16 large shrimp, cooked, peeled, and deveined. 2 cups lettuce, thinly sliced. 1 cup fresh bean sprouts. 1/2 cucumber, julienned. 1 carrot, julienned. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup Thai basil leaves optional. 1/4 cup peanuts, chopped optional. Rice vermicelli noodles, cooked and cooled optional.
Instructions: Get all of your ingredients ready so that they can be put together. Warm up a big bowl that isn't too deep. For about 15 to 20 seconds, dip one rice paper wrapper into the water until it gets soft and bendable. Don't soak it too much, or it will get too sticky. Put the wet wrapper on a plate or a clean, damp kitchen towel. In the middle of the wrapper, put two cooked shrimp. Leave enough room on each side to fold it in half. On top of the shrimp, put lettuce, bean sprouts, cucumber, carrot, and herbs. You can add rice vermicelli noodles if you want to. Along the bottom, fold the sides of the wrapper over the filling. Then, roll it up tight, making sure to tuck the sides in as you go. Do it again with the rest of the ingredients and wrappers. You can dip the shrimp spring rolls in your favorite sauce, like sweet chili sauce or hoisin-peanut sauce. Enjoy your tasty shrimp spring rolls that you made yourself!
Prep Time: 20 minutes
Cook Time: 10 minutes
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