Shrimp Spring Rolls

Shrimp Spring Rolls
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 190.1
  • Total Fat: 1.6 g
  • Cholesterol: 55.3 mg
  • Sodium: 66.8 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 9.1 g

View full nutritional breakdown of Shrimp Spring Rolls calories by ingredient


Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes

Number of Servings: 7


    14 serving rice paper wrapper (by NAYARI)
    1 cup Mint Leaves, Fresh (by THINCEIL)
    7 oz Shrimp, cooked
    .5 cup Green Leaf Lettuce
    4 serving Vermicelli rice vermicelli per 1/2 cup
    3 cup Bean sprouts


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1.Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water

2.Cook the rice vermicelli according to package and drain.

3. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.

4. Arrange 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts.

5.Add additional mint leaves. That's the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

6.Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper

Serving Size: Yield: Makes about 7 rolls Servings size 1

Number of Servings: 7

Recipe submitted by SparkPeople user KIRINGIRL82.