Fresh spring rolls 

Ingredients for 8 rolls: 

  • 7 oz of noodles 
  • 8 rice paper sheets 
  • 8 large cooked shrimp – peeled, deveined, and cut in half 
  • ½ head of lettuce, finely shredded 
  • 3 tablespoons chopped fresh mint leaves 
  • 9 oz grated carrot 
  • 1 ½ tablespoons chopped fresh Thai basil 


  • 2 fl. oz water 
  • 2 tablespoons fresh lime juice 
  • 2 tablespoons sugar 
  • 1 tablespoon fish sauce 
  • 1 clove garlic, minced 
  • ½ teaspoon sweet chili sauce 
  • 3 tablespoons hoisin sauce 
  • ½ tablespoon finely chopped peanuts 


Fill a large pot with lightly salted water and bring it to a boil; stir in the noodles and cook according to the package instructions. Fill a large bowl with warm water. Immerse a rice paper sheet for 1 second in hot water to soften it. Lay the sheet flat; place 2 shrimp halves in a row across the middle, add some noodles, lettuce, mint, grated carrot, and basil, leaving about 2 inch uncovered on each side. Fold the uncovered sides inward and tightly roll up the wrapper, starting from the end with lettuce. Repeat with the remaining ingredients. 

For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl. Serve the rolled spring rolls with the prepared sauces. Enjoy your meal!! 

Tip: It’s also fun to set the ingredients on the table and let everyone make their own. 

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