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Spring roll rice paper tastes a lot like rice. In the case of spring rolls, rice paper is more about texture than it is flavor, because like in any good dish, texture helps create a well-rounded culinary experience. Plus, it makes spring rolls easy to make.

The beauty of spring rolls is that you can add whatever fillings you like. Many recipes call for noodles, basil, cilantro, and carrots, but we think anything goes. It’s a great dish for times when you have lots of veggies that need to be used up!

Ingredients 

- 8 sheets of Premium Four Elephants Rice Paper 

- 8 small lettuce leaves 

- 32 small shrimp (about 4 pieces per spring roll), peeled and deveined

- 1 bunch green onions, trimmed1 small bell pepper, cut in strips

- Handful of peanuts, roughly chopped

- 1 lime, cut in half

Instructions

1. Cook shrimp according to instructions on the package. Set aside.

2. Wash and cut produce and peanuts. Set aside.

3. Prepare rice paper by filling a pie plate with hot water then soaking one piece at a time for 7-8 seconds. Place flat on a plate.

4. Place fillings near the bottom center of the paper starting with the lettuce and ending with a squeeze of lime juice.

5. To roll the rice paper, roll one full rotation, then fold in the sides and continue rolling so that sides are tucked in.

6. Enjoy with your favorite Vietnamese dipping sauce.

Notes

When preparing the rice paper, note that the water cools quickly, so you may want to add more hot water as you go. If a piece of rice paper is cracked or rips, it’s no problem. Just keep rolling!