Fresh spring rolls with shrimp

Name: Fresh spring rolls with shrimp
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 (12 rouleaux)
Ingredients: 12 rice paper sheets (bánh tráng); 24 cooked shrimp, halved lengthwise; 100 g rice vermicelli, cooked and cooled; 1 head of leaf lettuce + fresh mint and cilantro; Peanut dipping sauce

Gỏi cuốn

Prep: 30 min Cook: 10 min 4 (12 rouleaux) servings Easy

Fresh, light and perfect for entertaining: our spring rolls just like we make them at home. Everything can be prepared ahead, and everyone dips their roll in the peanut sauce.

Ingredients

12 rice paper sheets (bánh tráng)

Brown Rice Sesame Crackers

6.00 $

24 cooked shrimp, halved lengthwise

100 g rice vermicelli, cooked and cooled

1 head of leaf lettuce + fresh mint and cilantro

Peanut dipping sauce

Peanut sauce

4.99 $

Instructions

Prepare all the ingredients and lay them out in front of you: shrimp, vermicelli, lettuce and herbs.

Dip a rice paper sheet in warm water for a few seconds and lay it on a damp cutting board.

Fill the bottom third: lettuce, vermicelli, herbs, then 4 shrimp halves pink side down.

Fold the sides toward the centre and roll tightly, like a burrito. Repeat for all 12 rolls.

Serve right away with the peanut dipping sauce.

Chef's tip Dip the rice paper in warm water for only a few seconds — it keeps softening while you fill it. Soaked too long, it sticks and tears.

No time to cook? Order it from our restaurant