Ingredients
- Rice paper wrappers: 8 sheets
- Mixed salad greens: 5 ounces
- Shredded carrots: 1 cup
- Bean sprouts: 1 cup
- Cooked shrimp, peeled and deveined: 1/2 pound
- Fresh mint leaves, chopped: 1/4 cup
- Rice noodles, cooked: 4 ounces
- Cucumber: 1/2, peeled and chopped
- Water: 1/2 cup
- Rice vinegar: 2 tablespoons
- Sriracha: 1-2 teaspoons, to taste
- Sugar: 1 teaspoon
Instructions
- Step 1: Prepare the spicy cucumber water dressing by blending the cucumber, water, rice vinegar, sriracha, and sugar in a blender until smooth. Taste and adjust seasoning as needed. Set aside.
- Step 2: Prepare the filling ingredients. Cook rice noodles according to package directions, then drain and rinse with cold water. Chop the mint leaves.
- Step 3: Dip one rice paper wrapper into warm water for a few seconds until softened. Lay it flat on a clean surface.
- Step 4: Arrange a small amount of salad greens, shredded carrots, bean sprouts, rice noodles, cooked shrimp, and chopped mint in the center of the rice paper wrapper.
- Step 5: Fold the sides of the rice paper wrapper inwards, then tightly roll it up from the bottom to form a spring roll. Repeat with remaining ingredients.
- Step 6: Serve the spring roll salads immediately with the spicy cucumber water dressing for dipping.
Notes
- Store leftover spring rolls wrapped individually in plastic wrap to prevent sticking and drying out.
- These are best enjoyed fresh, as the rice paper can become gummy, but you can revive day-old rolls slightly by brushing them with a little water.
- For a vibrant presentation, arrange the spring roll salads artfully on a platter alongside small bowls of the refreshing cucumber dressing for dipping.
- Don't overfill the spring rolls to avoid tearing; less is more when it comes to achieving a neat and delicious result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American