Ingredients
- Rice vermicelli noodles: 4 ounces
- Spring roll wrappers: 8-10
- Shrimp, cooked and peeled: 1/2 pound
- Carrots, shredded: 1 cup
- Cucumber, thinly sliced: 1 cup
- Fresh mint leaves: 1/4 cup
- Fresh cilantro leaves: 1/4 cup
- Sesame seeds: 1 tablespoon
Instructions
- Step 1: Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.
- Step 2: Prepare all vegetables and protein (shrimp). Lay out spring roll wrappers.
- Step 3: Dip each spring roll wrapper in warm water for a few seconds until softened. Place wrapper on a flat surface.
- Step 4: Arrange a small amount of noodles, shrimp, carrots, cucumber, mint, and cilantro in the center of each wrapper.
- Step 5: Fold in the sides of the wrapper and then tightly roll from the bottom up, like a burrito.
- Step 6: Serve immediately or chill for later. Garnish with sesame seeds and spicy cucumber dressing (recipe not provided, assume purchased or a separate recipe is available).
Notes
- To prevent the spring rolls from sticking together during storage, lightly brush them with sesame oil before refrigerating.
- This salad is best served cold, but if you must reheat, gently pan-fry the spring rolls for a crispy exterior.
- Serve these spring rolls as a refreshing appetizer or light lunch, accompanied by extra spicy cucumber dressing for dipping.
- Don't overfill the spring roll wrappers to avoid tearing; a little goes a long way in showcasing the fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American