Shrimp Spring Rolls


  • 1⁄2 lb. shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 2 Tbsp. fish sauce
  • 1⁄4 tsp. black pepper
  • 2 Tbsp. vegetable oil
  • 8 rice paper spring roll wrappers
  • 8 lettuce leaves
  • 2 cups cooked vermicelli noodles
  • 1 cup cucumbers, thinly sliced
  • 1 cup carrots, cut into matchsticks
  • 1 cup fresh mint leaves
  • 1 cup cilantro leaves
  • 1⁄4 cup chopped peanuts


  1. In a medium bowl, mix the shrimp, garlic, fish sauce, and black pepper together. Refrigerate for 10 minutes.
  2. Heat a wok with the oil over medium-high heat. Add the shrimp and stir-fry for 2 to 3 minutes, until they turn pink. Remove to a plate.
  3. Take 1 piece of rice paper and dip into a shallow dish of water to soften. Lay the softened rice paper on a plate. Place 1 piece of lettuce in the center and top with 1⁄4 cup of the noodles in a line. Top with a few cooked shrimp, slices of cucumber, carrots, mint leaves, and cilantro. Fold in the sides and tightly roll up until it is closed. Repeat with the remaining ingredients. Garnish with chopped peanuts.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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