Description
Fresh and vibrant Vietnamese spring rolls filled with shrimp, rice noodles, and herbs, served with a delicious dipping sauce.
Ingredients
- Rice paper
- Shrimp
- Rice noodles
- Mint leaves
- Lettuce
- Peanut butter
- Hoisin sauce
- Water
- Soy sauce (optional)
Instructions
- Cook the rice noodles according to the package instructions. Once cooked, drain them and let them cool.
- Bring water to a boil in a separate pot and add the shrimp. Boil until the shrimp turn pink and opaque. Once done, remove them from the water and let them cool as well.
- Fill a shallow dish with warm water. Take a rice paper sheet and dip it in the water for a few seconds until it softens but isn’t too mushy.
- Lay the softened rice paper on a clean surface. Place a small amount of rice noodles, a few pieces of shrimp, fresh mint leaves, and a chunk of lettuce in the center of the paper.
- Fold the sides of the rice paper over the filling and roll it up tightly, just like you would with a burrito. Repeat this process with the remaining ingredients.
- Combine peanut butter, hoisin sauce, and a splash of water in a small bowl for your dipping sauce. Stir until smooth.
- Serve your fresh spring rolls alongside the delightful dipping sauce. Enjoy!
Notes
These spring rolls are best enjoyed fresh, but can be stored in the refrigerator for up to 2 days. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: spring rolls, Vietnamese food, shrimp rolls, healthy appetizer, fresh salad rolls