youth preparing fresh rolls. youth holding asian style fresh rolls on a plate. youth holding fresh rolls on a plate. youth preparing fresh rolls. youth holding fresh rolls on a plate.

Asian Style Fresh Rolls


2+ Servings







ShapeServes: as many as you want to make (serving size 2) 

This is more of a list of ingredients that are lovely to use in Fresh Rolls. Make sure you use lots of vegetables and fresh herbs! 


  • Dried rice stick noodles  
  • Rice paper skins (round) 
  • Bean sprouts (mung beans) 
  • Prawns, cooked and cut thin 
  • Bib lettuce 
  • Daikon radish, julienne 
  • Carrot, julienne 
  • Fresh cilantro leaves 
  • Fresh Thai basil leaves 
  • Fresh mint leaves 
  • Cucumber, julienne 
  • Summer squash, julienne 
  • Radish, thinly sliced 
  • White onion, thin sliced 
  • Chives or green onion, thin sliced 
  • Serrano chilies, sliced thin 


Make it: 

  1. Cook the rice sticks with the directions on the package. Rinse under cold water and put into a small bowl. 
  2. Put all your cut ingredients into separate containers. 
  3. Fill a shallow bowl or pan with hot tap water (wide enough for the rice papers to fit in easily) 
  4. Put a clean damp cloth on your work space.  
  5. Dip each rice paper for about 15 seconds and then place it on your damp cloth. Do this 1 at a time. 
  6. Build your rolls by first adding shrimp (if you are using them), then rice noodle and then bean sprouts. From there you can add ingredients you like.  
  7. Build this in the middle of the rice paper in a line with each end about 1 inch from the edge of the rice paper. Roll and then tuck in the ends before you do the last roll. 



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