Description
Delightful and colorful shrimp spring rolls filled with fresh veggies and served with a creamy peanut dipping sauce.
Ingredients
Scale
- 12 rice paper wrappers
- 12 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
- 4 oz rice vermicelli noodles
- 1 large carrot, julienned
- 1 small cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 4 romaine lettuce leaves, cut into strips
- 1/2 cup peanut dipping sauce
Instructions
- Cook the rice vermicelli noodles according to the package directions, usually soaking them in hot water for about 5 minutes. Drain and rinse under cold water.
- Julienne the carrot, cucumber, and red bell pepper.
- If necessary, sauté the shrimp in a pan with a little olive oil, salt, and pepper until opaque. Slice them in half lengthwise.
- Soak a rice paper wrapper in warm water for 10-15 seconds until soft but still firm. Lay it on a damp surface.
- Layer the mint and cilantro leaves, followed by romaine lettuce, vermicelli noodles, julienned veggies, and shrimp on the wrapper.
- Roll the wrapper tightly from the bottom, folding the sides over the filling as you go. Place seam-side down.
- Serve the finished spring rolls on a platter with peanut dipping sauce.
Notes
If rice paper wrappers stick together, dust them with a little cold water. Practice rolling technique for better results.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Assembling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 100
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: shrimp, spring rolls, appetizer, fresh, healthy, Vietnamese