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Prep Time
30-60 Min
Cook Time
5 Min
  Spice Level 
   2 of 5



2 ozrice vermicelli noodles

1 tsp toasted sesame oil

1/4 tsp salt

Lemon basil

1 cup finely shredded carrots

1 cup finely shredded green papaya

8 peeled and deveined shrimp  

8 sheets spring roll wrappers (square or round)

1 bottle Pretty Thai® Thai Peanut Sauce for dipping


Soak the rice vermicelli noodles in warm water for about 5 minutes. Drain well and mix in the sesame oil and salt.

Boil the shrimp in salted water until cooked and slice in half lengthwise.  

Fill a 9x14 pan with about an inch of water. To build the spring rolls, soak the rice paper in the water for about 5 seconds. Take out and lay flat on a cutting board. Lay 2 lemon basil leaves in the middle of the rice paper. Place half of shrimp on top of each basil leaves. Next put a large pinch and carrots, green papaya and noodles on top of the shrimp. To fold, fold in the left and right sides of the wrapper over the mixture. Next, fold the bottom of the wrapper up over the filling and tuck it under the filling to make it tight. Continue to roll the spring roll until you have no more wrapper. The end should stick since you soaked the paper, but if you’re having trouble just add a small amount of additional water to the end until it sticks.

Use the Peanut Sauce as a dipping sauce for the spring rolls. Enjoy!


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