Tuesday, August 6, 2013

Thai Shrimp Spring Rolls

I recently 
ordered veggie spring rolls at a Vietnamese Pho restaurant and knew that they were on my list of foods to make. When dining out, many appetizers are fried or high in fat, spring rolls are a light and healthy choice to help you stay on track.


Many Asian cultures have their version of spring rolls and the ingredients and preparation vary greatly depending on the culture. Traditional Thai spring rolls include vermicelli (thin rice pasta). I included it in this recipe, but would likely forego in the future, especially if serving a noodle dish as the entrée. These shrimp spring rolls were full of flavor and tasted so fresh. I was amazed about how easy and expensive they were to make. I must admit that I have experience rolling burritos (I worked at Moe’s in college) but I promise that with a little practice you will get it down!


Consider stopping at an Asian market,  if possible, to buy supplies (especially the rice spring roll wrappers). I got a package of 30 or so for $1.99! It is often cheaper to find your Asian vegetables (mushrooms, bean sprouts, napa cabbage, herbs etc) and noodles/rice here as well.


It is important to keep your prep space clean and organized (these will not be cooked afterwards). Place all ingredients in separate bowls and use your cutting board to roll the spring rolls. Use the same technique for rolling these as you would a burrito. Be careful because the rice wrapper gets sticky as it dries. Mine didn’t come out mistake-free, but practice makes perfect.


Thai Shrimp Spring Rolls

Makes 6 servings



1 tsp canola oil

12 shrimp

1 tsp minced garlic

1 Tbsp lime juice

¾ cup cooked vermicelli pasta

6 rice spring roll sheets

1 large bowl of warm water

1 cup shredded napa cabbage

1/2 cup cilantro, chopped

½ cup basil, chopped

½ cup shredded carrots


Fish Sauce (for dipping)

2 Tbsp fish sauce

1 tsp minced garlic

1 tsp mined ginger

1 Tbsp rice vinegar



     Heat oil in a medium saucepan over medium heat. Add shrimp and garlic and sauté until shrimp turns pink.

2. Drizzle lime over the top and stir. Cut shrimp ¼ inch pieces and set aside.
     Take a spring roll, and submerge it under water for about 20 seconds. Place on the cutting board. Place 1-2 Tbsp of each ingredient on the wrapper. 
4. Fold the sides in and bring the side closest to your body over the top of the ingredients. Roll tightly and set on a plate. Serve with fish sauce and hoisin sauce for dipping.

Nutrition Facts
1 spring roll 

125 calories, 1 g fat, 22 g carbs, 2 g fiber, 7 G protein, 350 mg sodium 

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