Ingredients
Check off ingredients as you go
- Makes 28 spring rolls
- 28 rice paper wrappers
For the spring roll filling
- sliced chicken breast (optional)
- 350g (12 oz) shrimp (substitute)
- 2 carrots, grated
- 2 cucumbers, cut into thin matchsticks or coarsely grated
- 1 package fresh bean sprouts
- 28 lettuce leaves
- 28 fresh mint leaves, washed
For assembly
- a bowl filled with warm water
For the sauce
Preparing the filling
- Finely slice or grate the carrots and cucumber, (if using, slice the cooked chicken and/or cut the cooked shrimp in half lengthwise), wash the mint and bean sprouts. Arrange in separate bowls.
Rolling the spring rolls
This rolling technique will showcase one ingredient - here I chose the shrimp substitute, but you can do the same with the mint leaf for a beautiful presentation.
- On a clean kitchen towel, place the rice paper wrapper smooth side down and textured side up. Dip it in a bowl of warm water to rehydrate, then place on the towel. Add a lettuce leaf, some bean sprouts, carrots, cucumber and roll once fairly tightly.
Add the mint leaf, then fold in the sides of the spring roll, add the shrimp before rolling all the way to the end.
Place the spring roll on parchment paper and cover with a towel so it doesn’t dry out.
If you want to eat them later, I recommend wrapping them individually in plastic wrap before refrigerating.
- Keep chilled until ready to serve and don’t forget my famous spring roll dipping sauce - better than restaurant! For 28 spring rolls you’ll need to double the sauce recipe.
And in a vegetarian spring roll version, with a bit of cilantro in addition to the mint
Tips and Variations
You might wonder why 28 spring rolls… There were 14 large shrimp in the package that I cut in half… Now you know!
For vegetarian spring rolls with raw fish, you can use fresh salmon cut into strips and avocado.
If you’re making them ahead, it’s essential to wrap them individually in plastic wrap so the rice paper stays soft and doesn’t dry out.