← Back to Search Results
Thai, Vietnamese
Soft Spring Rolls with Shrimp and Fresh Mint Recipe-3130

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


Miang Yuan

I enjoyed these delicate and delightful snacks in Vietnamese cafes in the northeastern Thai metropolis of Ubon Rachatahnii, which, like most larger towns in the vicinity of the Mekong river, has a sizable Vietnamese community. Soft spring rolls are a pleasure to see and to eat, and simple to make if you set up a small assembly line with all the components ready to roll up. The secret Thai ingredient here is an extra pairs of hands, to make the job sa-nuk: light-hearted, happy, interesting, and fun. Recruit some helpers and make a double or triple batch. You can hold them for several hours at room temperature, loosely covered with a damp kitchen towel or a sheet of plastic wrap. Serve with Sweet-Hot Garlic Sauce or prik nahm plah, a small bowl of fish sauce topped with minced fresh hot green chilies.

Yield: Makes 8 to 10 rolls


  • 8 ounces very thin dried rice noodles
  • 12 round rice paper sheets, about 8 inches in diameter
  • 10 leaves of bibb, Boston, or other tender lettuce, cut crosswise into 1-inch strips (about 2 cups loosely packed)
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro leaves
  • 5 green onions, cut in 3-inch lengths and chopped lengthwise into thin strips
  • 12 medium shrimp, cooked, peeled, and halved lengthwise


Bring a medium saucepan of water to a rolling boil over high heat. Drop in the rice noodles, and remove from the heat. Let stand 8 to 10 minutes, gently lifting and stirring the noodles now and then as they soften, to keep them separate and to cook evenly. Drain, rinse with cold water, drain well, and set aside. You should have about 2 cups of noodles.

Arrange all the ingredients separately around a large cutting board or tray set before you. Set out a platter to hold the finished rolls, as well as a large skillet or shallow bowl filled with very warm water.

To make each roll, slide 1 sheet of rice paper into the pan of water and press gently to submerge it for about 15 seconds. Remove it carefully, draining the water, and place it before you on the cutting board.

Line up a horizontal row of each of the following ingredients on the rice paper sheet, starting on the lowest third of the sheet and working away from you: a small tangle of noodles (about ¼cup), a row of lettuce strips, a row of mint leaves, a row of cilantro leaves, and a row of green onion slivers on top.

Lift the wrapper edge nearest to you and roll it away from you, up and over the fillings, tucking it in under them about halfway along the wrapper and compressing everything gently into a cylinder shape. When you’ve completely enclosed the filling in one good turn, fold in the right and left sides tightly, as though making an envelope. Then place 2 shrimp halves, pink-side down, on the rice sheet just above the cylinder. Continue rolling up the wrapper and press the seam to close it, wetting it with a little splash of water if it has dried out too much to seal itself closed.

Set the roll aside on the platter to dry, seam-side down. Continue to fill and roll up the rice paper sheets with the remaining ingredients until you have made 8 to 10 rolls. Set aside.

To serve, present the rolls whole, or halved crosswise, straight or on the diagonal, or trim away ends and cut into bite-sized lengths.

© 2004 Nancie McDermott

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 roll, total recipe yield 10 rolls.

160kcal (8%)
62mg (3%)
0g (1%)
0g (1%)
11mg (4%)
108mcg RAE (4%)
7mg (11%)
33mg (3%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
nigella-express Nigella Express
by Nigella Lawson
lidias-italy Lidia's Italy
by Lidia Bastianich
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?