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.
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