I grew up on the west coast of Canada. Similar to the west coast of the USA, the cuisine tends to be light, healthy, organic and perfect for aspiring hippies. My husband grew up in New Jersey where Italian food is popular. When I first moved here I could not understand Italian rollatini. Why would anyone stuff a pasta tube with cheese and then cover it with more cheese? But my husband LOVES them. I like tofu, but he HATES it. Our tastes can sometimes be very different.
So, needless to say, when I told him I was making spring rolls that were NOT deep fried, he was a little skeptical. These rolls are light, healthy and fun to make. I found the coolness of the mint a perfect taste match to the shrimp. I dipped them in peanut sauce for a little extra flavor, but I really enjoyed the fresh, crisp taste of these rolls. My husband….not so much. He took one bite, told me it wasn’t food, and made a frozen pizza and mozzarella sticks for dinner.
So…don’t make these unless they’re your cup of tea. They are LIGHT and make a fabulous appetizer. You can make them fun for your guests by serving them with a variety of different dipping sauces.
The key to making them is to remove your spring roll wrapper from the water before it becomes completely soft. This will make it much less likely to tear.
Here’s how to create the roll.
I hope you enjoy them. Leave me a comment about what you think. Yay or Nay?
- 1 pkg spring roll wrappers
- 12-15 U16/20 shrimp cooked, sliced in half lengthwise
- 1 bunch fresh mint
- 1 head romaine lettuce chopped
- 1 pkg vermicelli noodles cooked according to package directions
- 1 container bean sprouts
Soak the spring roll wrappers in a flat bottomed bowl of water until mostly soft (about one minute)
Place wrapper on a tea towel
Place three shrimp, cut side up on the wrapper
Cover with mint, lettuce, noodles and bean sprouts
Fold ends of wrapper in. Press down to stick
Tightly roll and place on serving tray
Serve with dipping sauce