Servings: 4

Weight Watcher Smart Points: 7

Preparation Time: 30 Minutes

Cooking Time: 0 Minutes

Ready In: 30 Minutes


  • 1½ cups Apple Radish Slaw with Honey Lime Jalapeño Vinaigrette
  • ½ tablespoon chili garlic paste
  • ½ cup cilantro sprigs
  • ¼ cup fish sauce
  • 1 clove garlic - grated
  • juice of 1 lime
  • 2 oz vermicelli rice noodles - cooked and cooled
  • 12 rice paper wrappers
  • 2 tablespoons rice vinegar
  • 12 large cooked shrimp - sliced in half horizontally
  • 1 tablespoon sugar
  • ¼ cup water


  1. Boil 8 cups of water and keep warm.Whisk together dipping sauce in a small bowl and set aside.To prepare shrimp, remove tail and slice in half horizontally
  2. (This allows you to fill the rolls with 2 pieces of shrimp without making the rolls too thick.)Place vermicelli noodles in a glass bowl and cover with boiling water
  3. Let sit for 5 minutes then drain with cool water; set aside.Place apple radish slaw in a small bowl and begin creating an assembly line with the noodles, shrimp and cilantro sprigs.To soften the rice paper, fill a shallow pie plate or cake pan with boiling water
  4. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll.Working from the center of the roll, add two shrimp slices and top with noodles, a couple tablespoons of slaw and several cilantro sprigs.Fold in the sides then bring bottom over the filling and tuck while rolling tightly
  5. tPlace on a platter and continue rolling remaining 11 sheets.Serve with dipping sauce on the side.

Leave a Comment