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Vietnamese Spring Rolls Recipe | What's For Dinner

Ingredients

For the rolls

12 sheets rice paper wrappers (8-inch)12 large cooked shrimp, halved lengthwise4 oz rice vermicelli noodles6 leaves butter lettuce leaves1 cup carrots, julienned1 cup cucumber, julienned1/4 cup fresh mint leaves1/4 cup fresh cilantro sprigs

For the peanut sauce

Instructions

1

Cook the rice vermicelli according to package directions. Drain, rinse with cold water, and set aside.

2

Prepare the peanut sauce by whisking together peanut butter, hoisin, warm water, sriracha, and lime juice until smooth. Set aside.

3

Fill a large shallow dish with warm water. Dip one rice paper wrapper at a time for about 10-15 seconds until pliable (not fully soft).

Tip: The wrapper will continue to soften after you remove it. If it's too soft when you dip it, it'll tear when rolling.

4

Lay the wrapper flat. Place a lettuce leaf, a small handful of noodles, carrots, cucumber, mint, and cilantro on the lower third. Add 2 shrimp halves, cut-side up.

5

Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a burrito. The wrapper will stick to itself.

6

Repeat with remaining wrappers and filling. Serve with the peanut dipping sauce.

Nutrition per Serving

280kcal

Calories

16g

Protein

38g

Carbs

8g

Fat

3g

Fiber

Watch It Being Made

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Vietnamese Spring Rolls

Ingredients

For the rolls

For the peanut sauce

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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