Name: Easy Shrimp Spring Rolls
Cook time: 15 min
Ingredients: 1 Minute Rice Sticky Rice Cup; 4 Rice Paper Wrappers; 12 precooked shrimp; 1 cucumber (cut into matchstick slices); ½ cup matchstick carrots; ½ cup shredded cabbage

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Shrimp Spring Rolls are filled with fluffy rice, crisp vegetables, and shrimp for the perfect snack or appetizer made in less than 5 minutes.

Easy Shrimp Spring Rolls | 15 Minute Recipe

This post is sponsored by Minute Rice.

I’m always on the hunt for a simple lunch/snack that I can throw together in less than 15 minutes. Thanks to the Minute Rice Cups I keep stocked in my pantry, I can simply heat in the microwave for 60 seconds and then assemble these fresh spring rolls. We love Minute Rice Cups because they are Non-GMO, Gluten-Free, No Preservatives, MSG-Free, Cholesterol-Free and are ready whenever I need them.

Why You’ll Love This Recipe

Fun to make: Assembling your own spring rolls is an enjoyable hands-on activity the whole family will love.
Versatile: Customize the filling with your favorite ingredients, add more of one ingredient, swap for another, or leave one out.
Great for entertaining: These fresh spring rolls make an excellent appetizer or snack, and they’re sure to impress your guests with their vibrant colors and flavors.
Good For You: Packed with nutrient-dense ingredients, lots of fresh veggies, these shrimp spring rolls are a great choice that doesn’t skimp on flavor.

Ingredients you will need:

Rice: I used the Minute Sticky Rice Cups.
Shrimp: I used precooked shrimp to speed up the process.
Shredded Cabbage: Thinly sliced yourself, or purchase angel hair at the store
Shredded Carrots: I purchased pre-shredded from the store.
Cucumbers: for a refreshing crunch
Rice Paper Wrappers: translucent rice paper wrappers, also known as spring roll wrappers are the key to forming your spring rolls.

How to Make Shrimp Spring Rolls

Prepare one Minute Sticky Rice Cup according to package instructions.
Add warm water to a shallow dish large enough for the rice paper wrappers, I used a pie pan! Dip rice paper wrappers in warm water until it softens slightly, about 15-20 seconds. Don’t let papers sit in water too long otherwise they’ll become too soft and floppy and tear as you roll.
Place wrapper on a hard surface, like a plate. Add rice, carrots, cucumber, cabbage, and shrimp.
Roll wrapper from left to right, folding in the top and the bottom sides of the wrapper toward the middle (like an envelope) about halfway through wrapping.
Complete steps 1 to 4 for each wrapper.

Tips For Success

Don’t overfill the rolls: Resist the temptation to stuff your shrimp spring rolls with too much filling, as this can make them difficult to roll and may cause them to tear.
Keep the filling ingredients dry: Make sure your filling ingredients are relatively dry to prevent the rice paper from becoming too soggy. You can always use a paper towel to pat dry your veggies after rinsing them.
Work quickly: Rice papers can dry out and become less pliable as you work with them, so it’s essential to work quickly when assembling your spring rolls.
Wet your hands: Dampening your hands slightly can help prevent the rice paper from sticking to your fingers while assembling the rolls.
Make ahead: If you’re preparing these spring rolls for a party or event, you can make them a few hours ahead and store them in the refrigerator, covered with a damp cloth to prevent them from drying out.

How to Store Leftover Spring Rolls

To store leftover shrimp spring rolls, wrap them individually in plastic wrap or place them in an airtight container with a sheet of parchment paper between each roll to prevent them from sticking together. Store them in the refrigerator for 2-3 days.

It’s important to note that spring rolls are best enjoyed fresh, as the rice paper wrappers can become chewy and less enjoyable after refrigeration. If possible, make and enjoy them on the same day for the best texture and flavor.