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–+ servings

Vietnamese Spring Rolls

Fresh and light Vietnamese spring rolls filled with shrimp, vegetables, and vermicelli noodles, served with a delicious peanut dipping sauce.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Vietnamese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 8 oz shrimp peeled and deveined
  • 4 oz vermicelli noodles cooked according to package instructions
  • 1 cup lettuce leafy greens, chopped
  • 1 cup carrot julienned
  • 1 cup cucumber julienned
  • 1 cup fresh herbs such as mint and cilantro
Dipping Sauce
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp water to thin the sauce
  • 1 tsp sesame oil
Rice Paper
  • 8 sheets rice paper

Method
 

Prepare the Filling
  1. Cook the shrimp in boiling water for 2-3 minutes until pink and opaque. Drain and let cool.
  2. In a large bowl, combine cooked shrimp, vermicelli noodles, lettuce, carrot, cucumber, and fresh herbs.
Assemble the Spring Rolls
  1. Soak one rice paper sheet in warm water for about 10-15 seconds until pliable.
  2. Place the soaked rice paper on a clean surface and add a small amount of the filling mixture to the center.
  3. Fold the sides over the filling, then roll from the bottom up to enclose the filling completely.
  4. Repeat with remaining rice paper sheets and filling.
Make the Dipping Sauce
  1. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, water, and sesame oil until smooth.
Serve
  1. Arrange the spring rolls on a serving dish and serve with the dipping sauce.

Nutrition

Serving: 1spring rollCalories: 120kcalCarbohydrates: 15gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For added flavor, you can include sliced jalapeños or other vegetables in the filling.

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