Ingredients
- Rice vermicelli noodles, 4 ounces
- Spring roll wrappers, 8
- Shrimp, cooked and peeled, 1/2 pound
- Carrots, julienned, 1 cup
- Cucumber, thinly sliced, 1 cup
- Fresh mint leaves, 1/4 cup
- Fresh cilantro leaves, 1/4 cup
- Peanut oil, 2 tablespoons
Instructions
- Step 1: Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.
- Step 2: Prepare the spring roll wrappers according to package instructions, usually by dipping them briefly in warm water to soften.
- Step 3: Lay a softened wrapper on a clean, flat surface. Place a small amount of rice vermicelli noodles, shrimp, carrots, cucumber, mint, and cilantro in the center of the wrapper.
- Step 4: Fold in the sides of the wrapper, then tightly roll the wrapper from the bottom up, like a burrito. Repeat with remaining wrappers and filling.
- Step 5: Heat peanut oil in a large skillet over medium heat. Add the spring rolls and cook for 2-3 minutes per side, or until golden brown and crispy. Serve immediately.
Notes
- To prevent soggy spring rolls, only assemble what you'll eat immediately; store the components separately in airtight containers.
- Reheating isn't ideal for crispy spring rolls, but you can try a quick re-crisp in a dry skillet over medium heat.
- Serve these spring roll salads with extra Spicy Cucumber Waterger Dressing for dipping or drizzling.
- Chef's secret: Don't overfill the spring roll wrappers, or they'll be difficult to roll tightly and might tear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American