Shrimp-Filled Spring Rolls

Shrimp-Filled Spring Rolls

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From: EatingWell Magazine, July/August 1995

For a pretty touch, tie a strip of blanched scallion green around each packet.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ pound medium shrimp, peeled and deveined
  • 1½ cups bean sprouts, or sunflower sprouts
  • 4 scallions, chopped
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 18 8-inch rice papers
  • ½ cup Rice-Wine Vinegar Sauce, (recipe follows)


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  1. Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a cutting board to cool, then chop.
  2. Combine the shrimp with sprouts, scallions, mint, fish sauce and lime juice in a bowl. Soak 6 of the rice papers in a large bowl of very warm water until they are softened, about 30 seconds. Place them in a single layer on a clean dishtowel. Put a heaping tablespoonful of shrimp filling in the center of each rice paper and fold over all four edges to form a square, slightly flat packet. Repeat with the remaining rice papers and filling. Serve with a small bowl of Rice-Wine Vinegar Sauce for dipping.
  • Make Ahead Tip: Cover and refrigerate the filling up to 8 hours in advance. The spring rolls can be made up to 2 hours ahead; wrap them in a damp kitchen towel, place them in a plastic bag and store them in the refrigerator or a cooler.

Nutrition information

  • Serving size: 3 spring rolls
  • Per serving: 209 calories; 1 g fat(0 g sat); 1 g fiber; 35 g carbohydrates; 14 g protein; 0 mcg folate; 86 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 698 mg sodium; 183 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ lean meat

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