Fresh Shrimp Spring Rolls

Fresh Shrimp Spring Rolls
Photo by Scott Phillips


  • 8 oz. chanterelle, shiitake, or other fresh wild mushrooms, cut into thin strips (discard shiitake stems)
  • Kosher salt and freshly ground black pepper
  • 1 large carrot, shredded
  • ¼ lb. fresh bean sprouts (1 heaping cup)
  • 8 large leaves Boston lettuce, ribs removed and discarded, leaves halved lengthwise
  • ¾ cup fresh mint and cilantro leaves
  • ¼ lb. shrimp, deveined, boiled, peeled, and chopped
  • + 6 more ingredients
    • 1 tsp. granulated sugar
    • 2 Tbs. peanut oil
    • Thai Dipping Sauce
    • 2 oz. thin rice vermicelli noodles
    • 25 rice paper rounds, 8-½ inches in diameter (some will tear, so you need extra)
    • 16 chives, trimmed and cut into 3-inch pieces

In a skillet, heat the oil on medium high. Add the mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt and pepper. Let cool. In a saucepan, boil a few cups of water. Fill a bowl with about 2 cups of warm water. Boil the vermicelli noodles for 1 minute, drain them...

View full recipe at Fine Cooking


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