I really don’t make these often enough at home. It’s not a difficult process, there’s just lots of fresh ingredients and they don’t keep that well for leftovers the next day, so for just the two of us we usually go to the Vietnamese restaurant down the street and get 2 for $3. But these are so cheap to make (just under 25 cents each!) that they’re great for a party or potluck. I got Eric to help me with promises that he could eat the first few he made, and so we set out our work station. It’s a lot easier and faster to put these together if you have all your ingredients laid out in a big area. You also need a pie pan of very warm water to soften your rice papers. I was going to write all about choosing a rice paper, and then found this great post to send you to instead. Now typically in restaurants, the shrimp rolls will be one large roll with 3-4 half shrimps and closed ends. I prefer to fold the rice paper in half so you can see the beautiful ingredients poking out (and it’s just easier for me to roll them tightly that way!) The most work for this is preparing the noodles, which takes a little time but it’s not really working time. I rinse the vermicelli in cool water, let them sit on a plate for 5 minutes, and repeat that 3 times before boiling them for 3 minutes. The packages I use always have instructions for soups or stir fries which don’t quite work with making summer rolls. Make these one at a time, it really is faster and easier that way, and don’t be afraid to eat some while you’re making them!
4 stalks green onion finely chopped
Spread all ingredients out on a work surface. Remove tails from shrimp (if they’re still on) and cut shrimp in half lengthwise.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.