Spring Rolls

This fresh Spring Rolls recipe makes the perfect healthy lunch, snack, or appetizer. Classic vegetable spring rolls with peanut sauce for dipping!

Course Lunch, Main Course

Cuisine Asian

Keyword shrimp spring rolls, Spring rolls, vegetable spring rolls

Prep Time 30

Total Time 30

Servings spring rolls

Calories 155kcal

Author Chrissie (thebusybaker.ca)

Wash, peel and prep all your vegetables by cutting them julienne or in long, thin slices.
Place some of the water on a large dinner plate and get ready to soak the sheets of rice paper. It's helpful to do this one at a time because they tend to stick to each other and make a huge mess. Soak the first sheet just until it's softened and you're able to bend it easily. Don't over-soak! This makes the rice paper sheets turn to mush and your spring rolls will fall apart.
Spread the soaked rice paper sheet onto a large cutting board or a clean kitchen towel and place 4-5 shrimp in a line in the centre. Add a small amount of the julienne cucumber and carrot, bell pepper, red onions, and a small handful of the lettuce. Fold one end over the ingredients, fold in the sides, and roll it up like a burrito.
Repeat this process until you've rolled all 12 spring rolls, making sure that you take the time to soak the rice paper wraps one at a time.
Slice them in half to serve, if you wish, and be sure to serve them with your favourite dipping sauce.

Storage Instructions

These spring rolls are best served fresh but you can also store them in the fridge in an airtight container for 1-2 days.