Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Fresh spring rolls with shrimp

Fresh spring rolls with shrimp

Recipe Information

Servings 2
Preparation Time 15 Minutes
Cooking Time 45 Minutes
Total Time 1 Hour
Difficulty Intermediate
Main Ingredient Shrimp
Category Seafood
Meal Lunch; Dinner; Snack
Type Appetizer; Side Dish
Cuisine Asian
Cook Method Boiling
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein


  • 2 cups water 

  • 8 large shrimp, peeled and deveined

  • 1 ounce cellophane noodles 

  • 1 cup boiling water 

  • 1/2 cup carrots, shredded

  • 1/4 cup cucumber, peeled, seeded, and julienned

  • 1/2 cup Napa cabbage, thinly sliced

  • 1/2 cup bean sprouts 

  • 2 tablespoons fresh cilantro, chopped

  • 4 rice-paper wrappers, 8 inches in diameter

  • 4 large fresh basil leaves, halved lengthwise

  • 2 tablespoons hoisin sauce 

  • 1 green onion, including tender green top, thinly sliced

  • 1 1/2 tablespoons fresh lime juice 

  • 1 1/2 teaspoons fish sauce 

  • 1 1/2 teaspoons unsalted natural peanut butter 

  • 1/4 teaspoon red pepper flakes

  • Pinch of brown sugar 



  • Pour 2 cups of water into a saucepan, and bring to a boil. Place shrimp in boiling water, cover, and remove the saucepan from heat. Allow the shrimp to poach for 3 minutes or until they become pink and opaque. Remove the shrimp from the saucepan using a slotted spoon, and transfer to a bowl of ice. Allow the shrimp to cool for 3 minutes. Remove the shrimp from the ice bath, dry, and cut in half lengthwise. Once cut, place all shrimp into a clean bowl, and refrigerate until use.

  • Add the noodles to a heatproof bowl and cover with boiling water. Cover and allow the noodles to cook for 10 minutes. Transfer the noodles to a colander, drain, and return to the bowl. Add the carrot, cucumber, cabbage, bean spouts, and cilantro to the bowl and toss the mixture gently.

  • Place a layer of two paper towels onto the countertop. Add water to a shallow baking dish, and soak 1-rice-paper wrapper in the water for approximately 30 second or until it becomes pliable. Remove the wrapper from the water, and blot dry with the paper towels. Place 1/2 cup of the noodle mixture onto the bottom half of the wrapper.

  • Roll the wrapper tightly around the filling until the halfway point. Place 2 basil leaf halves and four pieces of shrimp along the inside crease. Fold the side edges of the wrapper over the filling, and complete the rolling. Transfer the roll to a plate and cover with a slightly damp paper towel. Repeat the same procedure with the remaining wrappers.

  • In a small bowl, mix the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes, and brown sugar, stirring well until blended.

  • Before serving, cut the rolls in half on the diagonal and place on a large serving tray or small individual plates. Serve the rolls with the sauce.


Nutrition (per serving)

  • Calories: 198 cal

  • Total fat: 4g

  • Saturated fat: 0g

  • Monounsaturated fat: 2g

  • Cholesterol: 44mg

  • Sodium: 512mg

  • Carbohydrate: 34g

  • Fiber: 4g

  • Protein: 10g