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Shrimp Summer Rolls with Dipping Sauce

You can find spring roll wrappers in the produce section.

Serves 4
Ready in 50 mins
Prep time 40 mins
Cooking time 10 mins
627 calories per serving


> 1 lime
> 5 tbsp fish sauce
> 2 green onions
> 1 (16 oz) pkg rice noodles
> 1/2 Hot house cucumber
> 12 spring roll wrappers or rice sheets
> 1/2 cup mint
> 1 cup cilantro
> 1 1/2 cup beansprouts
> 1 (12 oz) bag Nature's Promise Cooked Frozen Shrimp, thawed


Juice the lime and mix with the fish sauce. Finely slice the green onions and add to the bowl. Set sauce aside. Remove tails from shrimp and set aside.
Prepare the noodles according to package directions. Rinse under cold water, drain, and set aside.
Cut the cucumber lengthwise into quarters, then remove the seeds and cut into thin strips.
Fill a bowl or deep dish halfway with lukewarm water. Working one at a time, soak spring roll wrappers (or rice sheets) for 20 seconds and place on a clean work surface. Tear a mint leaf into pieces and place in the middle of the wrapper. On top of that, layer cilantro, shrimp, noodles, cucumber, and bean sprouts.
Roll the wrapper like a burrito, making sure all edges are folded in. Repeat this process with the remaining wrappers. Serve with dipping sauce.

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