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Shrimp Spring Rolls

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“From the Market in Tulsa. Time to make is just a guess.”
32 pieces

Ingredients Nutrition


  1. Combine 6 cups of water, ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper, and red pepper flakes in a large saucepan.
  2. Bring to boil.
  3. Season the shrimp with creole seasoning and place in the boiling water.
  4. Let cook for 2 minutes.
  5. Remove pan from heat and allow shrimp to steep in the boiling liquid.
  6. After 2 minutes, remove shrimp from the pan using tongs or a slotted spoon, and allow them to cool at room temperature.
  7. One cool enough to handle, cut the shrim in half lengthwise and reserve until ready to assemble the rolls.
  9. Fill a large bowl with hot water.
  10. Place a clean kitchen towel next to the bowl.
  11. Submerge one rice paper wrapper in the water and soak until softened, about 1 minute.
  12. Carefully remove the rice paper from the water and lay it flat on the towel.
  13. In the center of the sheet, layer 2 tbs of the napa cabbage, 5 or 6 mushrooms, 2 tbs grated carrots, 4 shrimp halves arranged side by side in a row.
  14. Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling.
  15. Fold both sides inward over the filling, then roll up in egg roll fashion.
  16. Place seam side down on a plate and repeat process with the remaining rice papers and filling ingredients.
  17. Once all wrappers have been assembled, cut each spring roll in half on the bias, so that you have 32 pieces.
  18. Place the spring rolls on a platter and serve with your favorite dipping sauce.

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