Description
Vietnamese Spring Rolls are a vibrant and refreshing dish, perfect for any occasion. These delicate rice paper wraps are filled with succulent shrimp, crisp vegetables, and fragrant herbs, making each bite a burst of flavor. Accompanied by a creamy peanut dipping sauce, they are visually stunning and light, ideal for sharing or enjoying solo. Experience an authentic taste of Vietnam right at your table with this easy-to-make recipe.
Ingredients
Scale
- 8 rice paper wrappers
- 8 oz raw shrimp (peeled and deveined)
- 1 cup lettuce leaves (shredded)
- 1 medium carrot (julienned)
- 1 small cucumber (julienned)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro
- 4 oz rice vermicelli noodles (cooked according to package instructions)
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- Water (to adjust consistency)
Instructions
- Cook shrimp in boiling water until pink, about 2-3 minutes. Soak rice noodles in hot water until tender.
- Soften rice paper wrappers by dipping them in warm water for 10-15 seconds.
- Lay the wrapper flat and layer with lettuce, shrimp, noodles, vegetables, and herbs. Roll tightly from bottom to top.
- To seal, fold in sides before rolling completely.
- For the sauce, whisk together peanut butter, soy sauce, lime juice, and enough water to achieve desired consistency.
- Serve rolls on a platter with the dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook/Fresh
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll (45g)
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg