Add a little asian inspiration to your night with these summer fresh spring rolls. These spring rolls can be made assembly line style making for a fun dinner prep activity for the kids or your friends. The shrimp, rice noodles, and rice paper need to be cooked beforehand. The rolls are made by placing a leaf of lettuce on sheet of rice paper followed by a pinch of rice noodles, fresh cilantro and mint, and bean sprouts before being rolled up burrito style. Serve with soy sauce or a sweet and sour sauce for dipping.


  • 8 jumbo shrimp (cooked and halved)
  • 70 grams rice noodles
  • 8 sheets rice paper
  • cilantro leaves
  • mint leaves
  • 432 grams bean sprouts (canned)
  • 8 leaves iceberg lettuce
  • soy sauce


  1. Heat a pot of water while you put all the ingredients in small dishes to make an assembly line.
  2. When the water starts to boil, add the rice noodles. Immediately shut off the heat, cover, and let sit for a few minutes until the noodles soften. Drain them and rinse them with cold water. If they start to stick during the assembly process, rinse them again with cold water.
  3. Fill a flat-bottomed bowl about the size of the rice papers with room temperature water. Lay out a clean, moist kitchen towel to work on.
  4. Add a rice paper to the water for about 1 minute until it softens. Transfer to the kitchen towel and lightly blot with paper towels.
  5. Lay 2 shrimp halves down the middle of the rice paper. Top with a piece of lettuce smaller than the paper, some noodles, cilantro, mint, and bean sprouts. Roll up like a burrito.
  6. Repeat with the other rice papers and serve with the soy sauce as a dipping sauce.
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