Shrimp-Filled Spring Rolls

July/August 1995

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

Shrimp-Filled Spring Rolls

Makes: 6 servings, 3 spring rolls each

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  • 3/4 pound medium shrimp, peeled and deveined
  • 1 1/2 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
  • 1/2 cup Rice-Wine Vinegar Sauce, (recipe follows)

This recipe calls for:


  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.

Tips & Notes

  • 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.


Per serving: 209 calories; 1 g fat (0 g sat, 0 g mono); 86 mg cholesterol; 36 g carbohydrates; 14 g protein; 1 g fiber; 650 mg sodium; 183 mg potassium.

Nutrition Bonus: Selenium (31% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 1/2 lean meat

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Total Time
45 minutes or less
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Preparation/ Technique
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July/August 1995
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