Spring Rolls

Presented by Ashleigh Easterling, Personal Chef & Meal Prep Consultant


1 package brown rice paper wrappers

1 cup fresh mint leaves, (pick out nice ones, as you can see it through the rice paper).

6 oz cooked shrimps, peeled and sliced in half lengthwise

14 lettuce leaves

2 cups cooked rice vermicelli, cooled down

2 cups fresh bean sprouts

1 tbsp grated carrots

1 cumber, peeled, sliced thin, lengthwise

1 tbsp crushed peanuts (optional)


Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 30 seconds, until totally soften. Lay rice papers on a clean cloth or reserved cutting board.

Arrange mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts and peanuts. Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.

Serve your homemade spring rolls with a peanut sauce and enjoy!