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Fresh Spring Rolls with Texas Gulf Shrimp

Fresh Spring Rolls with Texas Gulf Shrimp

Set everything up and have a Spring Roll-ing Party with these delicious appetizers.

Ingredients for Spring Rolls

  • 1 package 10" round rice paper
  • 1 cup Cooked rice vermicelli (see *Note A)
  • 4 Green-leaf lettuce, cut into 1/2 inch strips (or use 3 cups of spring mix)
  • 12 Texas Gulf shrimp, boiled, peeled, deveined and sliced to 24 halves (see *Note C)
  • 12 stems Cilantro, cleaned and cut to 5-6" long stems (optional)
  • ½ cup Mint leaves, cleaned, blot dried (optional)
  • 12 Large, fresh Thai Basil leaves, cleaned, blot dried
  • 1-2 Cucumber (preferred seedless), cut into 3-4" sticks

Ingredients for Dipping Sauce

  • 1 jar Dr. Foo's Thai Peanut Coconut Sauce (see *Note B)
  • ¼ cup Chopped roasted peanut (optional)
  • 1 tbsp. Sambal Oleg "Ground red chili" (optional)

  • *Note A: Cook rice vermicelli in boiling water with 2 tbsp. of cooking oil until soft, drain and set aside to cool. down.
  • *Note B: If you have peanut allergy, Dr. Foo suggests to use her Thai Sweet Garlic & Ginger Sauce instead.
  • *Note C: For vegetarian or different flavor rolls, replace shrimp with green or sweet firm mango cut into 3-4" long sticks.


Soak the dried rice paper in lukewarm tap water until softened (approx.20-30 seconds, depending on the type/brand of the rice paper and how hot the water is).

Remove softened rice paper from water and place it on a plate or cutting board lined with white cloth or paper towel to get rid of excess water.

Place 2 halved shrimps face down in the center of the rice paper, add Basil and mint leaves, approx.¼ cup vermicelli and a stick of cucumber.

Fold the bottom part of the rice paper toward the center to wrap the filling; fold the sides, place a stem of cilantro (optional) length wise, and roll forward tightly while holding the roll with your fingers.

Make as many rolls as you can with all the ingredients you have.

Serve fresh with Dr. Foo’s dipping sauce(s).

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