Fresh Asian Spring Rolls


  • 1/8th of a Package Vermicelli Rice Noodles
  • 20 Extra Thin Rice Papers (if you want to single roll you will only need 10)
  • 10 Shrimp – Size 16/20 (shelled, deveined and cooked and sliced in half)
  • 1 Cup Lettuce (shredded)
  • 1 Cup Carrot (thin matchstick)
  • 1 Bunch Green Onion/aka Scallion (cut to 6” long)
  • 1 Cup of Fresh Bean Sprouts (washed well)
  • 10 Mint Leaves (cut in half lengthwise)
  • ½ Cup Fresh Cilantro leaves
  • ½ Cup Fresh Basil (chopped)


  1. Cook the vermicelli noodles and plunge into a bowl of ice water before using.
  2. When they cool drain and set aside.
  3. Dampen a clean kitchen towel and lay flat on the surface that you will be rolling on.
  4. Chop and prepare all your vegetables before working with the rice paper.
  5. Soak the rice papers one at a time in a large bowl of warm water.
  6. Once they are pliable, lay them on your damp kitchen towel.
  7. If you are using a double wrapper (Nicole’s preference) lay them one on top of the other.
  8. Start with the vermicelli and layer a small amount in the wrapper then add in the various ingredients (do not overfill).
  9. Tuck in both the ends of your rice paper and begin rolling like a burrito.
  10. Place on your dish and start the next one.
  11. Serve with our Asian Peanut Sauce or an Asian chili sauce that you can purchase in most grocery stores.

Watch How To Make It