Looking for a refreshing and healthy recipe that is perfect for a summer BBQ? Look no further. These fresh spring rolls are yummy and light, can be made in advance and can store up to 2 days. Don’t stress because we know these will be a hit! Tina Chow, author of THE EVERYTHING HEALTHY MEAL PREP COOKBOOKS, shares this easy to make recipe.
INGREDIENTS | SERVES 5 (YIELDS 10 ROLLS)
20 shrimp (26–30 count)
5 lettuce leaves, torn into small pieces (3 or 4 per leaf), center rib removed
1 cup uncooked vermicelli noodles
10 (8″) round rice papers
1 cup fresh Thai basil leaves
1 cup fresh mint leaves
1 cup julienned carrots
1 cup seeded and julienned cucumber
1⁄4 cup Vietnamese Fish Sauce
1. Boil shrimp in a small pot with water 2–3 minutes or until cooked. Drain, then run under cold water and pat dry. Remove shells and tails and cut in half lengthwise. Place on a plate.
2. Place lettuce on a large serving plate.
3. Bring a medium pot of water to bowl over high heat; then remove from stove, add noodles, and let sit 8–10 minutes or until soft. Drain and run under cold water. Remove excess water and place noodles into a separate bowl.
4. Fill a large shallow bowl with warm water. On a counter or big work area, form an assembly line with plate of rice papers, bowl of water, large round plate for wet rice sheets, basil, mint, carrots, cucumbers, noodles, lettuce, and shrimp.
5. Roll one at a time. Start by dipping one rice sheet into the bowl of water and fully submerge 1 second. Remove and place on a plate. Let sit on plate until soft and sticky.
6. Lay ingredients down across the width of the sheet 21⁄2″ from the top in this order: 2 or 3 basil leaves, 2 or 3 mint leaves, 4 or 5 carrot and cucumber juliennes, 2 tablespoons noodles, 2 lettuce pieces, and 4 shrimp halves. Pull the bottom of the sheet up over the filling, fold the sides into the center, and roll up tightly. Place on plate and cover with damp cloth. Repeat for remaining rice sheets.
7. Serve immediately with fish sauce. If you want to meal prep these, rub rolls with oil, then keep covered with a damp cloth. Store in food containers and refrigerate.
Rice Paper: You can find rice papers at an Asian market. They might be labeled as spring roll wraps, and they come in all sizes and shapes. Get the large circle ones (8″) for this recipe.
PER SERVING Calories: 225 | Fat: 1.1 g | Protein: 8.0 g | Sodium: 208 mg | Fiber: 2.6 g | Carbohydrates: 45.0 g | Sugar: 1.6
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