Description
These Spring Rolls are a delightful mix of fresh vegetables, shrimp, and herbs wrapped in rice paper. With a creamy peanut sauce, they make a perfect quick meal or appetizer for any occasion!
Ingredients
Scale
- 2 ounces rice vermicelli noodles
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 8 spring roll wrappers
- 1 cup butter lettuce ribs removed, leaves torn or cut
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced carrots peeled & cut to matchsticks
- 1 cup thinly sliced mango
- 1 cup thinly sliced cucumber persian/english cucumbers
- 1/2 cup fresh cilantro
- 1/4 cup fresh mint
- 1/4 cup fresh basil or thinly sliced green onions
- 1/2 pound extra-small cooked shrimp deviened & tails reoved, or use shredded chicken or leave out for vegetarian
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons water
- 1-1/2 tablespoons rice vinegar
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper optional, and to preference
- honey-roasted peanuts coarsely chopped, optional, for topping
Instructions
- Combine peanut butter, honey, olive oil, water, rice vinegar, soy sauce, pepper, and optional cayenne in a small blender. Blend until smooth and refrigerate until ready to serve.
- Boil unsalted water in a pot. Cook the rice vermicelli as directed on the package. Drain, rinse under cool water, shake off excess, and toss with sesame oil and salt. Set aside.
- Fill a shallow dish with warm water. Place a clean tea towel next to it. Prepare the cut vegetables, fruits, herbs, and noodles within easy reach.
- Dip one rice paper wrapper in warm water for 10–15 seconds until pliable. Transfer to a clean surface.
- On one third of the wrapper, layer lettuce, noodles, veggies, shrimp, and herbs, leaving some space around the edges.
- Fold left and right edges over the filling, then roll from the bottom to seal the wrapper. Repeat with remaining ingredients.
- Serve the spring rolls whole or sliced with the peanut sauce on the side. Add chopped peanuts on top if desired.
Notes
For a vegetarian option, skip the shrimp and replace it with tofu or additional veggies.
Make sure to keep the rice paper moist to prevent tearing while rolling.
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg