Saturday, April 16, 2011

Spring Rolls

This recipe came from Studio 5. I saw these and thought they looked amazingly cool. I had never worked with rice wrappers before and they were awesome. Hubby thought they were weird because of the texture and they were see-through. I would recommend the video to see how they were put together. The rice wrappers are hard at first, slightly soften after dipped in water and then really pliable once the the roll is ready to be wrapped up.

*I made this recipe with spinach and basil and we didn't like it. I think the basil is too strong and would recommend cilantro and probably a leafy romaine lettuce. The canned shrimp was a little weird too, diced chicken would be better. ( I know a lot of changes but I think it could be great with those changes)

Spring Rolls

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise (Or chicken)
8 rice wrappers (6.5 inch diameter)
(They are round disks that have a basket weave texture on them. You can find them just about anywhere.)
1 carrot, julienned
1 cup shredded lettuce chopped Napa Cabbage or purple cabbage
1/4 cup chopped fresh basil or mint or cilantro

Directions: Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them too soft. They'll be totally soft by the time it is ready to roll up. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. Serve the spring rolls with dipping sauce.

Here are the results:
At least they turned out pretty!

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  2. Those look fantastic! So springlike!