Cold Spring Rolls

Cold spring rolls are a great appetizer. They have fresh taste and the combination of ingredients go so well together.

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Steve Cylka


  • 8 dried rice paper wrappers
  • 1 cup of dried bean vermicelli
  • 16 medium cooked shrimp , peeled
  • 1 medium carrot , cut into short thin strips
  • 1 cucumber , cut into short thin strips
  • 2 cups of hot water
  • 16 fresh sweet basil leaves
  • 1 tablespoon of grated lime rind
  • 1 cup of fresh cilantro leaves , chopped


  • In the hot water, soak the bean vermicelli for 10 minutes and then drain.
  • To soften rice paper wrapper, dip into lukewarm water, then place on a work surface.
  • Place 2 shrimp in the center of the wrapper and top with 2 basil leaves.
  • Add 1 tablespoon of cilantro/mint/lettuce, a few strips of carrot and cucumber, a little lime rind and a small amount of vermicelli.
  • Press the filling down to flatten it a little; bring in two sides and roll up.
  • Lay seam-side down on a serving plate and sprinkle with a little water.
  • Cover with plastic wrap until ready to serve.

Prep Time 5 minutes
Total Time 5 minutes
Servings 3 /4 cup
Author Steve Cylka


  • 1/3 cup water
  • 3 tbsp vinegar
  • 3 tbsp sugar
  • 2 tbsp fish sauce
  • 1 tsp dried chilies or 2 tbsp fresh chilies , chopped
  • 1 tbsp cilantro , chopped


  • Mix all ingredients together. Serve with spring rolls or anything else that you like to dip


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

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