Fresh Spring Rolls and Peanut Sauce

Featured in blog: NorthBest Represent!


  • Rice paper
  • Shrimp shelled, deveined
  • Cucumber cut into thin strips
  • Medium vermicelli noodle
  • Cilantro
  • Red leaf lettuce ( I just add this in for more veggies)
  • Herbs (I used Tia To, but you can use basil if you like)
  • Carrot julienne

For the Peanut Sauce Recipe


  1. Boil the shrimp over high heat until cooked.  Place in strainer and run under cool water until the shrimp are cold enough to handle.
  2. Place the shrimps on a paper towel to dry and set aside.
  3. Clean all vegetables and cut to prepare for rolls.
  4. Cook the vermicelli noodles in a pot and run under cool water until the noodles are cold enough to handle.
  5. Run a rice paper under warm water for about 15 seconds and place on a flat surface.
  6. Lay (in this order) the shrimp, noodles, cucumber, carrot, cilantro, and herbs on the rice paper, then roll.
  7. Repeat steps until you have run out of ingredients and have made trays full of the spring rolls.

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