Vietnamese Spring Rolls

Vietnamese Spring Rolls


  • Prep Time


  • Total Time


  • Servings



  • 0.5

    (12 ounce) package rice paper sheets

  • 1

    (1½ ounce) package cellophane noodles

  • 1

    head butter lettuce, roughly chopped

  • 1

    bunch basil, stems removed and torn into pieces

  • 1

    bunch cilantro, stems removed and roughly chopped

  • 1

    bunch mint, stems removed and torn

  • 2

    cups carrots, cut into matchsticks

  • ½

    lb cooked shrimp, shell-off and cut in half lengthwise

  • Directions:


Ingredients: Servings: 30 Units: US | Metric 0.5 (12 ounce) package rice paper sheets Directions: 1 Bring water in a medium saucepan to a rapid boil. 2 Submerge cellophane noodles in water until just softened, about 30-45 seconds. 3 Remove and reserving hot water, drain. 4 Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.). 5 Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board. 6 Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board. 7 Fill with all ingredients, being careful not to overfill. 8 Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately. Read more at:


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