You can make these as either steamed rolls or fried spring (or egg) rolls. If you choose to fry them, follow the directions for the filling, and then use our Spring Roll recipe for wrapping & frying.

There is also a section here with an optional dipping sauce - these ingredients aren't listed in the Ingredients section since this is optional, so be sure to read it first if you want to make it as well!

Prepare Vegetables

1. Soak the Chinese vermicelli in warm water for 15 minutes.

   

2. Heat a large pot of water over high heat.

3. Trim and peel the Chinese lettuce root. Make sure to peel until there are very few white streaks left.

   

   

4. Cut the lettuce root into 1-2 inch sections.

5. Slice each section into thin slices, and then into thin strips.

   

6. Trim and peel the carrot.

7. Similarly, cut the carrot into 1-2 inch sections, then slice each section into thin slices, and each slice into thin strips.

   

8. Once the water is boiling, add the shredded lettuce root, carrots, bean sprouts, and corn into the pot.

9. Let boil for 2 minutes.

10. Use a strainer spoon to remove the veggies into a larger mixing bowl or a salad spinner. Don't pour out the hot water, we still need it!

11. We want to remove as much water from the veggies as possible - if you have a salad spinner, use it. If not, put on some gloves, carefully grab a handful of the veggies, and squeeze as much water out as you can.

    

12. Transfer the veggies (back) into a large mixing bowl.

13. Add the Chinese vermicelli to the pot of water and let boil for 2 minutes.

14. Strain the vermicelli, and rinse with cold water for 1 minute. Use scissors to cut the vermicelli in halves, and add to the mixing bowl.

    

15. Wash and trim the green onion, chop it up into small pieces, and add to the bowl.

16. Add 2 tbsp olive oil and salt and pepper to taste.

17. Mix well!

Prepare Shrimp

1. Boil a small pot of water over high heat.

2. Peel and devein the shrimp.

   

3. Wash shrimp under cold water.

4. Once the water is boiling, add the shrimp, and let boil for 4 minutes.

5. Remove shrimp from the pot and set aside to cool.

   

6. Once they're cool enough to handle, split each shrimp through its middle.

   

7. Sprinkle a 1/2 tsp salt over the shrimp.

(optional) Make Dipping Sauce

1. Bake 1/4 cup of peanuts in the oven at 300° F for 15 minutes.

2. Crush the peanuts into small pieces.

3. Mince 2 cloves of garlic and 2 hot peppers.

4. In a small saucepan, add 2 tbsp light soy sauce, 2 tsp honey, 2 tbsp water, minced hot peppers, and minced garlic.

5. Heat the saucepan over medium, and as soon as the sauce boils, turn off the heat.

6. Add 1 tsp sesame oil, crushed peanuts, and hot peppers.

7. Mix well.

Wrap Shrimp Rolls

1. If you want to make fried egg or spring rolls, add the shrimp to your veggie mix, and use our Spring Roll recipe guide for wrapping and frying. Here's a video of wrapping them spring roll style as well!

2. If you want to make steamed rolls, continue here.

3. Fill your steamer with water and heat over high.

4. Take a shallow bowl or plate and fill it with water.

5. Take another shallow bowl that will fit in your steamer and brush a thin layer of olive oil in it.

6. Take one rice paper wrapper and dip it quickly in your bowl or plate of water so that it's fully immersed.

7. Place the rice paper down on a cutting board or other dry working surface.

8. Add a big spoonful of the veggie mix and then 3-4 pieces of shrimp to the middle of the rice paper.

9. Fold the left side of the rice paper over the filling.

10. Fold the right side of the rice paper over the filling.

11. Then fold the side closest to you over the filling and roll away from you.

12. Press to seal, and transfer to your shallow bowl with olive oil.

13. Once your bowl is full (do not layer shrimp rolls on top of each other), place it in the steamer.

    

14. Steam for 4-5 minutes, then remove the plate.

15. Transfer the rolls to a serving plate and repeat Steps 5-14 until you've used up all the filling.

16. Serve on their own or with the dipping sauce!