How to make it

  • In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use.
  • Light a grill. Season the shrimp with salt and pepper and grill over moderately high heat until they're just cooked through, about 2 minutes per side. Let cool, then cut each shrimp in half lengthwise.
  • Meanwhile, in a medium bowl, whisk the soy sauce with the rice vinegar, honey, garlic, ginger, sesame seeds and scallion, and sesame oil.
  • Soak 1 wrapper in hot water until pliable.
  • Lay the wrapper on a cutting board and blot dry. Arrange 2 pieces of romaine on the bottom third of the wrapper.
  • Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot. Roll up the wrapper, tucking in the ends as you roll.
  • Cover with a damp paper towel. Repeat with the remaining wrappers and fillings.
  • Cut each roll in half and serve with the dipping sauce.

Reviews & Comments 7

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    " It was excellent "
    demoniksigns ate it and said...
    looks awesome!
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    " It was excellent "
    grandmommy ate it and said...
    Oh! I love these spring rolls. Saved your version, sounds perfect. Has to be a 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said... my 5 too! Thanks for posing! Joymarie
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  • conner909 10 years ago
    This looks really good and flavorful!
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    " It was excellent "
    bakermel ate it and said...
    Sounds excellent! Thank you for sharing your recipe! :)
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    " It was excellent "
    gingerlea ate it and said...
    I love spring rolls and love all of the ingredients in this recipe. Got my 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Okay you get a five-fork rating from me on this one. I have made these (or something very similar) and eaten them at about every local place that makes them - ha! - and they are one of my favorite foods. I am saving your specific recipe to try the next time I make these...which shall be very soon. Great recipe - and thanks so much... Vickie
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