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SEA LEGS® Surimi Spring Rolls

Prep Time 11 minutes
Yield MAKES 16 servings
SEA LEGS® Surimi Spring Rolls


  • 1 pound
  • 4 ounces rice vermicelli
  • 16 each 8-inch round rice paper wrappers
  • 1/2 each English cucumber, finely julienned
  • 1 each red pepper, seeded and finely julienned
  • 2 ounces julienned finely carrots
  • 32 each mint leaves
  • Sriracha mayonnaise


1. Soak the noodles in boiling water for 20 minutes. Drain and pat dry.
2. Soak 1 wrapper in hot water 30 seconds. Top with 2 mint leaves, 2 pieces of surimi, ¼ oz. noodles, a few pieces each of cucumber, red pepper, carrots. Tightly fold wrapper over filling, tuck in sides and roll up. Cover with damp towel and repeat with remaining wrappers.



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