Fresh Spring Roll

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1 cup (100g) Romaine lettuce
1/3 cup (80g) Carrots, strips
1/3 cup (80g) Cabbage, chopped
2 tsps. (10g) AJI-SHIO® Pepper Seasoning Mix
8 pcs. (16g) Rice paper, soaked & softened
1/4 cup (60g) Sotanghon or Vermicelli noodles, boiled and drained
1/2 cup (120g) Shrimp, shelled, deveined
4 tsps. (20ml) Fish sauce
2 Tbsps. (30ml) Water
2 Tbsps. (30ml) Lime/Calamansi Juice
2 tsps. (10g) Garlic, minced
2 Tbsps. (30g) White sugar
2 tsps. (10g) AJI-SHIO® Pepper Seasoning Mix
1 pc. (2g) Red chili, chopped


Nutrition Facts
Calories per serving (kcal) 112.2
Carbohydrates (g) 6.5
Proteins (g) 6.8
Fat (g) 6.1
Dietary Fiber (g) 0.7
Calcium (mg) 60.3
Iron (mg) 0.8
Sodium (mg) 104.9

Good to Know Nutrition Facts!

Diets rich in foods containing fiber, such as vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes.

Preparation time: 10 minutes
Cooking time: 20 minutes


  1. SEASON. In a bowl, mix lettuce, carrots and cabbage. Season with AJI-SHIO® Pepper. Set aside.
  2. ASSEMBLE. On a countertop, place rice paper, line with vermicelli noodles and shrimp. Top with the vegetable mix. Roll and seal spring roll tightly.
  3. MIX. To make the sauce, In a separate bowl, mix fish sauce, water, lime/calamansi juice, garlic, white sugar, AJI-SHIO® Pepper, and Red Chili.
  4. SERVE. Transfer spring rolls to a platter and then serve with sauce on the side.

Makes 6 servings
Serving size: 1 pc. (75g) Spring Roll + 4 tsps. (20ml) Sauce

Cooking Tips

You can adjust the spiciness of the dip by adding or reducing the amount of red chili.

Product Used

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