Vietnamese-Style Spring Rolls with Shrimp Recipe

Name: Vietnamese-Style Spring Rolls with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fish sauce (nam pla); 2 tablespoons thinly sliced green onion; 1 1/2 tablespoons fresh lime juice; Pinch of dried crushed red pepper; 2 teaspoons olive oil; 2 teaspoons minced fresh ginger; 16 uncooked medium shrimp, peeled, deveined, halved lengthwise; 1/4 cup chopped fresh cilantro; 4 cups hot water; 8 6-inch-diameter Vietnamese spring-roll sheets; 4 small Bibb lettuce leaves, halved; 1/2 cup thin strips green onions; 1/2 cup thin strips seeded peeled cucumber; 4 teaspoons minced fresh mint leaves

Servings: persons

1/4 cup fish sauce (nam pla)
2 tablespoons thinly sliced green onion
1 1/2 tablespoons fresh lime juice
Pinch of dried crushed red pepper
2 teaspoons olive oil
2 teaspoons minced fresh ginger
16 uncooked medium shrimp, peeled, deveined, halved lengthwise
1/4 cup chopped fresh cilantro
4 cups hot water
8 6-inch-diameter Vietnamese spring-roll sheets
4 small Bibb lettuce leaves, halved
1/2 cup thin strips green onions
1/2 cup thin strips seeded peeled cucumber
4 teaspoons minced fresh mint leaves

1
Mix first 4 ingredients in small bowl.
2
Set dipping sauce aside.
3
Heat oil in medium skillet over medium-high heat.
4
Add ginger; saute until fragrant, about 10 seconds.
5
Add shrimp and cilantro; saute until shrimp are just cooked through, about 1 minute.
6
Remove from heat.
7
Season with salt and pepper.
8
Pour hot water into large bowl.
9
Using tongs, dip 1 spring-roll sheet in water 5 seconds.
10
Remove from water; place on wet towel.
11
Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
12
Place half of lettuce leaf across top third of spring-roll sheet.
13
Arrange 4 shrimp halves on lettuce.
14
Top with 1 tablespoon each of green onions and cucumber.
15
Sprinkle 1/2 teaspoon mint over filling.
16
Fold sides of spring-roll sheet over ends of filling.
17
Starting at filled side, roll into cylinder.
18
Place on plate.
19
Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint.
20
Serve with sauce.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup fish sauce (nam pla), 2 tablespoons thinly sliced green onion, 1 1/2 tablespoons fresh lime juice, Pinch of dried crushed red pepper, and more.

Yes, Vietnamese-Style Spring Rolls with Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese-Style Spring Rolls with Shrimp

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