Preparation Info

Fresh Spring Rolls with Sweet Chili Dipping Sauce


  • 24 small shrimp, poached
  • 1 avocado, sliced
  • 2 carrots, peeled, julienned
  • 1 red bell pepper, julienned
  • 1 cup red cabbage, julienned
  • 1 cup rice noodles, prepared as directed
  • 6 rice paper wrappers
  • ½ cup fresh cilantro, chopped


  1. Place shrimp, avocado, carrots, pepper, cabbage and rice noodles in separate piles on a small sheet pan to create an assembly line.
  2. Fill a medium sauce pan, large enough to place a rice paper wrapper, with about 1” of water.  Bring to a simmer, remove from heat and cool.
  3. Once the water is warm enough to touch, place one rice paper wrapper into the water until it is soft and pliable.  Carefully remove and place on a cutting board lined with a wet towel.
  4. Line 4 shrimp slightly off center on the rice paper wrapper.  Top with a small handful of sliced avocado, carrots, pepper, cabbage and rice noodles. Sprinkle with cilantro.
  5. Fold the two short ends over the ingredients, then fold the bottom over and begin to roll, compacting the ingredients.
  6. Continue with remaining wrappers and ingredients and serve with Sweet Chili Dipping Sauce