Spring Rolls
- 30m Prep Time
- 10m Cook Time
- 40m Ready In
Fresh spring rolls filled with shrimp, rice noodles, and vegetables, served with peanut dipping sauce.
Ingredients
- 16 raw shell-on prawns or shrimp
- 170 g thin rice noodles
- 2 heads butterhead lettuce leaves separated, rinsed, and patted dry
- 3 carrots peeled and cut into 4-inch matchsticks
- 1 red bell pepper cut into 4-inch matchsticks
- 4 green onions white and 3 inches of green parts, cut into 4-inch matchsticks
- 16 rice paper spring roll wrappers
- 32 fresh mint leaves
- 32 sprig cilantro
- 237 ml Peanut Dipping Sauce (opens in new tab)
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 4.36 mg
- Magnesium: 53.1 mg
- Phosphorus: 183 mg
- Potassium: 765 mg
- Zinc: 1.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 16 raw shell-on prawns or shrimp
- 170 g thin rice noodles
- 16 rice paper spring roll wrappers
- 32 fresh mint leaves
- 32 sprig cilantro
- 237 ml Peanut Dipping Sauce
Prepare
- 2 heads butterhead lettuce, leaves separated, rinsed, and patted dry
- 3 carrots, peeled and cut into 4-inch matchsticks
- 1 red bell pepper, cut into 4-inch matchsticks
- 4 green onions, white and 3 inches of green parts, cut into 4-inch matchsticks
Let's Cook
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Step 1.
Blanch the prawns in a pot of boiling water for 1 to 2 minutes, or until pink and opaque. Remove immediately, dunk into ice water to stop cooking, drain, and cool in the refrigerator. Once cool, remove the shells and halve each prawn lengthwise.
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Step 2.
Bring a pot of water to a boil. Add the rice noodles and cook until tender but not mushy, about 6 minutes. Drain and cool under cold running water. Refrigerate until ready to use.
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Step 3.
Remove any tough veins from the center of the lettuce leaves and discard.
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Step 4.
Place the carrots, bell pepper, and green onions in individual bowls.
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Step 5.
In a large bowl of cold water, dip a rice paper for about 10 seconds; gently shake off excess water and lay the paper flat on a clean damp kitchen towel.
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Step 6.
Stack several lettuce leaves on the lower third of the rice paper. Top with 2 to 3 tablespoons of noodles, 2 prawn halves, a few carrots, bell peppers, and green onions, and finally 2 mint leaves and 2 cilantro sprigs.
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Step 7.
Fold the bottom edge of the rice paper up over the filling. Fold in the sides, then roll up into a tight cylinder (like a burrito) to seal.
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Step 8.
Repeat the assembly process with the remaining ingredients.