Estimated reading time: 9 minutes
These Fresh Spring Rolls have vermicelli, cooked shrimp, sweet potato, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Table of contents
Fresh Spring Rolls
Hi Everyone, these fresh spring rolls are light yet filling as they are healthy. They make a perfect appetizer and accompaniment to dinner.
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Ingredients
- 1 package of rice wrappers – these can be found in the Asian foods or ethnic foods section of the grocery store
- 1 package of clear vermicelli noodles, also called “bean threads” – these can be found in the Asian foods or ethnic foods section of the grocery store
- 1 English cucumber, peeled & thinly sliced
- 1 large carrot or 1-2 small-medium carrots, peeled, ends cut and cut into matchsticks
- 1-2 cooked small sweet potatoes – I usually just cook them in the microwave and peel
- 1 can of water chestnuts, drained – you probably will not use them all but you can use the remaining for a stir-fry or salad
- 1 pound of cooked, cleaned shrimp, cleaned out (deveined), tails removed
- 1 bunch cilantro – you won’t use the whole bunch, just a few leaves for each fresh spring roll
- 1 bunch mint – you won’t use the whole bunch, just a few leaves for each fresh spring roll
- 1 bunch of basil leaves (preferably, Thai basil) – you won’t use the whole bunch, just a few leaves for each fresh spring roll
For Serving
- 1 recipe Easy Peanut Sauce, plum sauce, soy sauce, or your favorite serving sauce of your choice
Kitchen Tools
- kitchen towel(s)
- measuring spoons and cups
- ingredient bowls
- cutting board
- chef’s knife
- colander
- salad spinner
- a shallow pan filled with water – for soaking rice wrappers
How to Make Fresh Spring Rolls
Step 1
Cook the vermicelli: Cook the vermicelli noodles according to the instructions on the package. Drain and then rinse them with cold water.
Step 2
Prep the ingredients: Gather all the fresh spring roll ingredients that you want to use, ready to go for assembling the rolls.
Prep the rice wrapper: In a shallow pan, filled up to 1 inch with water, add 1 rice wrapper at a time, submerging it in the water for 10-15 seconds, be careful not to oversoak, it does soften more as you add the ingredients. (defer to the instructions on the packaging which may vary according to the brand that you use). When you remove the rice wrapper, place it on a damp kitchen towel on a plate and pat dry.
Assemble the fresh spring rolls: In the middle of the rice wrapper, add 1-3 pieces of the ingredients, 1-3 shrimp, sweet potato, leaves of the herbs (basil, cilantro & mint), and a small bunch of noodles. Wrap the rice wrapper up from the bottom, both sides over the middle, and roll up the rest, sealing it as tightly as you can, without it ripping – sort of like a little burrito!
Recipe Notes
- Additional optional ingredients: Avocado slices, bean sprouts, cold chopped chicken, pork, beef, chopped Iceberg or Romaine lettuce, thinly sliced bell peppers, and jalapeno pepper slices.
- Storage: Best if eaten the same day they are made, however, they can be stored for 2-3 days in the refrigerator. Make sure they are stored and put them in an airtight container, not touching them, you could go as far as wrapping them individually in plastic or another food wrap.
- Check out our recipe for Easy Peanut Sauce, for serving
- The number of fresh spring rolls made will depend on the brand that you get and the amount in the package.
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Fresh Spring Rolls
These Fresh Spring Rolls have vermicelli, cooked shrimp, sweet potato, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Ingredients
- 1 package of rice wrappers – these can be found in the Asian foods or ethnic foods section of the grocery store
- 1 package of clear vermicelli noodles, also called “bean threads” – these can be found in the Asian foods or ethnic foods section of the grocery store
- 1 English cucumber, peeled & thinly sliced
- 1 large carrot or 1-2 small-medium carrots, peeled, ends cut and cut into matchsticks
- 1-2 cooked small sweet potatoes – I usually just cook them in the microwave and peel
- 1 can of water chestnuts, drained – you probably will not use them all but you can use the remaining for a stir-fry or salad
- 1 pound of cooked, cleaned shrimp, cleaned out (deveined), tails removed
- 1 bunch cilantro – you won’t use the whole bunch, just a few leaves for each fresh spring roll
- 1 bunch mint – you won’t use the whole bunch, just a few leaves for each fresh spring roll
- 1 bunch of basil leaves (preferably, Thai basil) – you won’t use the whole bunch, just a few leaves for each fresh spring roll
For Serving
- 1 recipe Easy Peanut Sauce, plum sauce, soy sauce, or your favorite serving sauce of your choice
Instructions
- Cook the vermicelli: Cooke the vermicelli noodles according to the instructions on the package. Drain and then rinse them with cold water.
- Prep the ingredients: Gather all the fresh spring roll ingredients that you want to use, ready to go for assembling the rolls. If including the shrimp, prepare the cooked shrimp, according to the package.
- Prep the rice wrapper: In a shallow pan, filled up to 1 inch with water, add 1 rice wrapper at a time, submerging it in the water for 10-15 seconds, be careful not to oversoak, it does soften more as you add the ingredients. (defer to the instructions on the packaging which may vary according to the brand that you use). When you remove the rice wrapper, place it on a damp kitchen towel on a plate and pat dry.
- Assemble the fresh spring rolls: In the middle of the rice wrapper, add 1-3 pieces of the ingredients, 1-3 shrimp, sweet potato, leaves of the herbs (basil, cilantro & mint), and a small bunch of noodles. Wrap the rice wrapper up from the bottom, both sides over the middle, and roll up the rest, sealing it as tightly as you can, without it ripping - sort of like a little burrito!
Notes
- Additional optional ingredients: Avocado slices, bean sprouts, cold chopped chicken, pork, beef, chopped Iceberg or Romaine lettuce, thinly sliced bell peppers, and jalapeno pepper slices.
- Storage: Best if eaten the same day they are made, however, they can be stored for 2-3 days in the refrigerator. Make sure they are stored and put them in an airtight container, not touching them, you could go as far as wrapping them individually in plastic or another food wrap.
- Check out our recipe for Easy Peanut Sauce, for serving.
- The number of fresh spring rolls made will depend on the brand that you get and the amount in the package.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 91mgSodium: 692mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 16g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- This post was first published on 3/12/2023
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