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  • 1 9.8 – oz Josie’s Organics Lemon Herb Premium Salad Kit
  • 2 oz. Rice Vermicelli
  • 1 cup Red Cabbage, thinly sliced
  • 10 Jumbo Shrimp, 16 – 20 count , fully cooked
  • 10 Rice Paper Wrappers
  • 10 Mint Leaves , chopped
  • 1/2 cup Cilantro Leaves , chopped
  • 1 ripe Avocado, thinly sliced
  • 2 tsp. Sesame Oil
  • 1 tsp. Salt

Servings: 6

Prep Time: 15 minutes

Total Time: 15 minutes


  • 1

    Bring a pot of water to a boil and cook the noodles just until al dente, according to package directions. Drain, rinse with cool water, then return to the pot or a bowl. Toss with the salt and sesame oil.

  • 2

    Prepare all the fillings are within reach to make the spring rolls. Lay out a piece of parchment paper to place the soaked wrappers on, as well.

  • 3

    Fill a shallow pan with 1-2 inches of water.

  • 4

    Place one rice paper wrapper in the water, letting it rest 15-20 seconds, or until pliable and not super floppy. Place on the parchment paper.

  • 5

    Leaving about 1 inch of rice wrapper around the edges, add a small handful of each of
    the fillings.

  • 6

    To wrap: Fold the lower edges up over the fillings, rolling upward just until the filling is enclosed. Fold over the short sides and roll all together, like you would if making a burrito. Repeat with remaining ingredients.

  • 7

    You can serve them whole or sliced with the salad kit dressing on
    the side. Enjoy!

A Bright Moment

A Bright Moment


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