Vietnamese Shrimp & Vegetable Spring Rolls
Shrimp spring rolls with served with a peanut dipping sauce
Servings 4 (click to scale)
Calories 196kcal
Ingredients
Hoisin Peanut Dipping Sauce
- 1/2 cup Hoisin sauce
- 3 Tbsp creamy peanut butter
- 4 Tbsp water
- 1 Tbsp seasoned rice vinegar
Spring Rolls
- 4 oz. rice noodles
- 1 med carrots peeled and julienned
- 1/2 ea English cucumbers
- 2 cups Boston Bibb lettuce shredded
- 1 cup Napa cabbage shredded
- 8 ea spring roll wrappers 8 inch round sheets
- 1/2 cup fresh Thai basil
- 1/2 cup fresh cilantro
- 4 ea fresh mint
- 1/2 ea avocados
- 8 oz. shrimp, cooked, peeled, cut in half lengthwise
Instructions
- Prepare dipping sauce by combining sauce ingredients and reserve.
- Cook the rice noodles in boiling water for about 5 minutes, or until al dente. Shock them by immediately placing them in ice water to stop the cooking process and drain them well.
- Combine the noodles, carrots, cucumber, lettuce and cabbage to make the filling.
- Soak the rice paper in warm water for about 15 seconds, until it starts to soften and then place it on a cutting board. Place about a half cup of the vegetable filling in the center of the wrapper and top it with the basil, cilantro, mint, avocado and two shrimp pieces.
- Roll from the bottom up containing the filling with your fingers. Once the bottom skin rolls over once, push down to flatten it a little. Fold in two sides snugly, and then roll up the parcel. Lay it seam side down on a serving plate. Serve with the hoisin dipping sauce.
Notes
If you can’t find Thai Basil, feel free to sub Italian Basil.
Nutrition
Serving: 2ea | Calories: 196kcal | Carbohydrates: 29g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 435mg | Fiber: 2g
