Shrimp Spring Rolls



  • 1 bag of uncooked peeled and deveined shrimp
  • Red cabbage shredded
  • matchstick carrots
  • cucumber
  • cilantro
  • mint
  • asian noodles
  • romain lettuce
  • Rice paper for spring rolls


Cook raw shrimp in large skillet with 1 tbsp of olive oil or coconut oil. Remove from pan when pink. Set aside and let cool. Boil water and cook asian noodles until al dente. Chop remaining ingredients. Pull mint leaves off stems. Take a large skillet and fill up with about an inch of warm water. Set one rice paper in the water and massage for about 15 seconds until it becomes gummy and flexible. Remove wrapper from the water and set it on a flat surface like a cutting board, but first dampen the board with some water. Next, fill the wrap up with a little bit of every ingredient. Roll like a burrito and set aside. Make as many as you'd like and enjoy! These are delicious dipped in peanut sauce.