Shrimp Spring Rolls

by Gianna Dinuzzo
Shrimp Spring Rolls


10 rice paper wraps
1 cup bay shrimp
1-2 cucumbers, chopped into thin matchsticks
1 cup shredded carrots
3/4 cup cilantro, stemmed
1 cup cooked thin rice noodles
1/2 cup chopped peanuts
1/2 avocado, thinly sliced


Boil the thin rice noodles according to the package instructions, then strain and set aside. Once all of the ingredients are laid out and ready to be assembled, obtain a large bowl of water. Soak each rice paper wrap in the water for about 20 seconds. Lightly spray a flat work surface with coconut oil to prevent sticking, then set rice paper wrap on top. Place a little bit of each of the ingredients toward the bottom of the wrap. Carefully begin to wrap it tightly, as you would a burrito. Repeat these steps until everything is used up. This is the most important step…GENEROUSLY DIP EACH BITE INTO SWEET CHILI SAUCE and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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