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Summertime Spring Rolls

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Chinese
Servings: 12 rolls


  • 15 shrimp 21-25/lb. size
  • soy sauce as needed for marinating shrimp
  • black pepper to taste
  • light sesame oil as needed for sautéing
  • 12 round rice paper wrappers
  • 2 ounces fine rice noodles
  • bean sprouts as needed
  • cilantro chopped, to taste
  • cucumber julienne,as needed (optional)

For the Dipping Sauce

  • 3 ounces soy sauce
  • 2 tablespoons ponzu sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons hot chile oil
  • 1 tablespoon dark sesame oil
  • 1 tablespoon fish sauce


  • Clean and de-vein the shrimp. Cut the shrimp in half lengthwise and then cut each half crosswise to produce four pieces, totaling 60 pieces.
  • Place the shrimp in a bowl with some soy sauce and black pepper. Allow it to marinate for about 15 minutes.
  • Heat the light sesame oil in a pan until very hot and quickly sauté the shrimp, being careful not to overcook. Remove shrimp and reserve.
  • Place a rice paper wrapper in water for about 15 seconds or so. Remove the wrapper with both hands and lay flat on a clean towel to dry somewhat and then onto a plastic cutting board.
  • Place five pieces of shrimp on the bottom third of the wrapper, followed by some rice noodles, bean sprouts, cilantro and cucumber.
  • Roll the wrapper as described above. Eyeball the amounts of the noodles, bean sprouts, cilantro and cucumber so that they are equally divided over the 12 rolls.
  • Finish wrapping the remaining rolls and serve with the sauce below.

Spring Roll Dipping Sauce

  • Simply whisk the ingredients together in a small bowl.
  • Additional optional ingredients include minced ginger, garlic, Thai chilis, cilantro, and sugar.