Cookin’ With Nino: Shrimp Spring Rolls

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.



  • 1  lb. Rouses Wild Caught Gulf Coast Shrimp, peeled and deveined 100 count COOKED
  • 1 1/2 cups bean sprouts
  • 4 green onion tops , chopped
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 10  8-inch rice papers
  • 1/2 cup Rice-Wine Vinegar Sauce


  1. Cook shrimp in boiling water just until curled and opaque in the center, about 5 minutes. Drain and rinse under cold water, set aside.
  2. Combine the shrimp with sprouts, scallions, mint, fish sauce and lime juice in a bowl. Soak a few of the rice papers in a large bowl of very warm water until they are softened, about 30 seconds. Place them in a single layer on a clean dishtowel. Put a heaping tablespoonful of shrimp filling in the center of each rice paper and fold over all four edges to form a rectangle, slightly flat packet. Repeat with the remaining rice papers and filling. Serve with a small bowl of Rice-Wine Vinegar Sauce for dipping