• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Dipping Sauce :
  • 100ml cup fish sauce (nam pla)
  • 2 tablespoons thinly sliced green onion
  • 1 1/2 tablespoons fresh lime juice
  • Pinch of dried crushed red pepper
  • Cooking ingredients :
  • 2 teaspoons olive oil
  • 2 teaspoons minced fresh ginger
  • 16 uncooked medium shrimp, peeled, deveined,
  • halved lengthwise
  • handful chopped fresh cilantro
  • 300ml hot water
  • 8 pcs 6in-diameter Vietnamese spring-rollsheets
  • 4 large pc lettuce leaves, halved
  • 1 small green onion, cut into thin strips
  • 2 small cucumbers - Julienned strips, seeded & peeled, drained of water
  • 4 teaspoons minced fresh mint leaves


  1. Mix all 4 ingredients in small bowl. Set dipping sauce aside.
  2. Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
  3. Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
  4. Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *