Description
Fresh Spring Rolls filled with shrimp, rice noodles, crisp vegetables, and fresh herbs, served with classic Vietnamese dipping sauces.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 oz vermicelli rice noodles
- 1/2 butter lettuce
- 2 carrots, julienned
- 1/2 English cucumber, julienned
- 1 cup fresh cilantro sprigs
- 15 rice paper sheets
- 1/3 cup water
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 tablespoons lime juice
- 2 teaspoons rice wine vinegar
- 2 teaspoons chili garlic sauce
- 1 garlic clove, minced
- 2 teaspoons sesame oil
- 1 tablespoon shredded carrot
- 1 cup sesame ginger dressing
- 2 tablespoons peanut butter
Instructions
- Boil shrimp until just cooked, then cool in ice water and slice in half lengthwise
- Cook vermicelli noodles until tender, rinse with cold water, and drain well
- Prepare vegetables and herbs
- Soften one rice paper sheet at a time in warm water
- Place lettuce, noodles, carrots, cucumber, and cilantro on one side of wrapper
- Add shrimp cut-side up on the other side
- Roll tightly, folding in the sides as you go
- Mix all Vietnamese dipping sauce ingredients in a bowl
- Shake peanut dipping sauce ingredients until smooth
Notes
- Nutrition values are estimated per spring roll without dipping sauce
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 103
- Sugar: 4
- Sodium: 420
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 2
- Protein: 6
- Cholesterol: 35