Cookin’ With Nino: Shrimp Spring Rolls



  • 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