Our unique Thai Ginger Sea Salt blends pure, coarse Bali sea salt with ground dried ginger root, making it a breeze to add vibrant ginger flavor to any dish. In this recipe, the spicy-salty mixture is used to make a simple accompanying sauce for fresh and satisfying shrimp spring rolls.

Prep time: 60 min

Cook time: 0 min

Total time: 60 min

Shrimp Spring Rolls
Copyright Recipe © 2015 Woodland Foods


Makes 8 rolls

  • 1/4 Cup Rice Vinegar

  • 1 Tablespoon Sugar

  • 1 Tablespoon Fish Sauce

  • 1/2 Teaspoon Thai Ginger Sea Salt

  • 1/2 Teaspoon Red Thai Chile Powder

  • 12 Medium Shrimp, cooked, peeled and deveined

  • 8 Bibb Lettuce Leaves, outer leaves only, ribs discarded

  • 2 Cups Cellophane Noodles

  • 8 (8-Inch) Round Rice Papers

  • 24 Mint Leaves

  • 1/2 Small Cucumber, seeded and julienned


  1. Combine vinegar and sugar in small saucepan, and bring to a boil to dissolve sugar. Remove from heat and allow vinegar mixture to cool. Add fish sauce, Thai Ginger Sea Salt and Red Thai Chile Powder and stir to combine. Set sauce aside.

  2. Butterfly shrimp, and cut lettuce leaves into 4-inch pieces.

  3. Fill large bowl with hot water and soak cellophane noodles for 10 minutes. Drain noodles and cut into 4-inch pieces.

  4. Fill small bowl with warm water, and submerge 1 rice paper in water to soften, just a few seconds. Set softened rice paper on plate.

  5. Center 3 mint leaves next to each other on bottom third of rice paper, leaving a little room along edge. Top mint with single layer of cellophane noodles, 4 to 5 pieces of cucumber, 2 slices of shrimp and 1 piece of lettuce. Fold top of wrapper down over lettuce, and fold left and right sides in. Roll wrapper to close and rub water on seam to seal. Repeat with remaining wrappers.

  6. Serve with sauce and garnish with Thai Ginger Sea Salt.