Total Time
45mins
Prep 40 mins
Cook 5 mins

A great starter for an Asian-themed meal.

Ingredients Nutrition

Directions

  1. Heat wok until hot; add in oil; then add in the scallions, yellow pepper, ginger, and lime leaves; stir-fry for 1 minute.
  2. Toss in the shrimp with the sweet chili sauce, soy sauce, lime juice, and sugar; stir-fry for 2 minutes.
  3. Add in the beansprouts; toss until wilted; remove from heat.
  4. Fill a heatproof bowl with just boiled water; put 2 rice-paper wrappers on top of one another and soak in the water until they are pliable and opaque, about 20 seconds.
  5. Carefully remove, using a slotted spatula, drain for a second, and place flat on a plate.
  6. Pat dry a few strips of cucumber and arrange down the center of the double-layered wrapper, followed by 2 teaspoons of the shrimp mixture.
  7. Fold over one end to make a base, then roll the wrapper around the filling, leaving the top open.
  8. Repeat with the remaining wrappers and shrimp mixture.
  9. Serve the rolls sprinkled with cilantro leaves.

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