Ingredients
- Rice vermicelli noodles: 4 ounces
- Cooked shrimp, peeled and deveined: 1/2 pound
- Fresh mint leaves: 1/4 cup, chopped
- Fresh cilantro leaves: 1/4 cup, chopped
- Shredded carrots: 1 cup
- Bean sprouts: 1 cup
- Rice paper wrappers: 8-10
- Cucumber: 1/2, thinly sliced
Instructions
- Step 1: Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.
- Step 2: Prepare the rice paper wrappers by briefly soaking one at a time in warm water until pliable. Be careful not to oversoak.
- Step 3: Lay the softened rice paper wrapper on a flat surface. Arrange a small portion of vermicelli noodles, shrimp, mint, cilantro, carrots, bean sprouts, and cucumber slices in the center of the wrapper.
- Step 4: Fold the sides of the rice paper wrapper inwards, then tightly roll from the bottom up, like a burrito.
- Step 5: Repeat with remaining ingredients until all the spring rolls are assembled.
- Step 6: Serve immediately with Spicy Cucumber Waterger Dressing (recipe follows – not provided).
Notes
- Store assembled spring rolls wrapped individually in damp paper towels in an airtight container to prevent them from drying out.
- Because the rolls are best fresh, avoid reheating; however, leftover filling can be enjoyed in a stir-fry or as a cold noodle salad.
- Present these vibrant salad rolls on a platter alongside extra Spicy Cucumber Waterger Dressing for dipping and garnish with fresh herbs for visual appeal.
- For even easier rolling, slightly dampen your work surface to prevent the rice paper from sticking, but be careful to not use too much water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American