Shrimp Spring Rolls

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Beautifully fresh and delicious spring rolls, stuffed with shrimp, fresh vegetables, mint leaves, and lettuce.

Prep Time20

Course: Appetizer, lunch

Cuisine: Thai

Keyword: shrimp spring rolls, spring rolls, thai

Servings:

Calories: 452kcal

Author: Rachael

1 package spring roll rice wrappers
1 carrot peeled and shredded or sliced into thin strips (or use ½ cup shredded carrots)
1 English cucumber peeled and thinly sliced
1 pound small, cooked shrimp deveined, tails removed, and shrimp sliced in half
1 bunch fresh mint leaves
1 cup red cabbage
2 cups spring mix

Gather all ingredients together, and make sure they are prepped, veggies chopped, herbs washed and de-stemmed, shrimp cooked and sliced. Get them in an assembly line.
Add about 1 inch of lukewarm or cold water to a large, deep dish, or pie pan.
Place one rice wrapper at a time into the water and let soak for just 10-15 seconds. It should still feel pretty firm, but beginning to be pliable.
Set it on a plate or counter, it will continue softening as you work with it.
Layer ingredients onto the wrapper, with shrimp down the center, 1-2 slices of each veggie, a few leaves of mint, and plenty of spring mix.
Now wrap the spring roll like a burrito. Fold the sides of the spring roll in over the ingredients, and pull the edge over the ingredients, rolling it tight, and sealing it as you go, rolling it like a burrito.
Serve immediately.

Substitute other protein for the shrimp.

Add fresh fruit for a sweet twist.