Herb Spring Rolls
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
These herb spring rolls are my go to when I want something fresh and healthy without spending hours in the kitchen. They come together in just fifteen minutes, making them perfect for busy weeknights or when unexpected guests drop by. The best part is how affordable they are to make, especially if you grab your herbs and vegetables from a farmers market. Fresh mint is absolutely wonderful for digestion, so you're getting a boost of wellness with every bite. The beauty of this recipe is its simplicity: just soften the rice papers, stuff them with an abundance of crisp vegetables, tender shrimp, and fragrant herbs, then you're done. No cooking required. I love serving these with a simple peanut sauce for dipping, though they're equally delicious on their own.
Ella x
Ingredients
- 12rice paper wrappers(8 inch diameter)
- 100 gfresh mint leaves(loosely packed)
- 100 gfresh cilantro leaves(loosely packed)
- 1cucumber(julienned)
- 2carrot(julienned)
- 200 glettuce leaves(torn into pieces)
- 300 gcooked shrimp(halved lengthwise)
- 1 Lwarm water(for soaking wrappers)
Detail level
Instructions
- 1
Fill a large shallow bowl with warm water. Have all your ingredients prepped and arranged on a clean work surface within easy reach before you start assembling.
Tip: Prep everything first so assembly moves smoothly and your rice paper doesn't dry out while you're searching for ingredients.
- 2
Dip one rice paper wrapper into the warm water for about 2 seconds until it just begins to soften, then place it on a damp cutting board or plate.
Tip: The wrapper continues to soften after you remove it from water, so don't oversoak or it will tear.
- 3
Add a few mint leaves and cilantro leaves on top of the lettuce, then arrange several shrimp halves in a line across the filling.
Tip: Arrange the shrimp with the pink side facing down so it shows beautifully when you roll.
- 4
Top the shrimp with a small bundle of julienned cucumber and carrot.
Tip: Don't overfill or the wrapper will tear and the roll will be difficult to seal.
- 5
Fold the bottom edge of the wrapper up and over the filling, then fold in both side edges toward the center, and finally roll tightly away from you until sealed.
Tip: Roll snugly but gently to avoid tearing the delicate rice paper.
- 6
Place each completed roll seam side down on a serving platter. Repeat with remaining wrappers and filling until all ingredients are used.
Tip: If rice paper becomes too dry while you work, dampen a kitchen towel and drape it over your finished rolls to keep them soft.
- 7
Serve immediately with a dipping sauce like fish sauce mixed with lime juice and chili, or a peanut sauce if preferred.
Tip: Fresh spring rolls are best eaten right away while the rice paper is still tender and chewy.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.