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Fresh Healthy Spring Rolls with Shrimp

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Crisp veggies, tender shrimp, and a luscious homemade peanut sauce come together in these fresh, healthy spring rolls that are quick to make and perfect for any occasion.

Ingredients

  • Rice paper wrappers (round, about 8-inch diameter)
  • Cooked shrimp, peeled and deveined (medium size, about 12-15 pieces)
  • Vermicelli rice noodles (about 100g/3.5 oz), cooked and drained
  • Fresh herbs: mint leaves, cilantro, and Thai basil (about 1/4 cup each, loosely packed)
  • Vegetables: julienned carrots, thinly sliced cucumber, and shredded red cabbage (about 1 cup total mixed)
  • Butter lettuce or leaf lettuce (optional)
  • Peanut butter (creamy, natural style preferred) – 1/3 cup
  • Hoison sauce – 2 tablespoons
  • Soy sauce – 1 tablespoon
  • Rice vinegar – 1 tablespoon
  • Honey or maple syrup – 1 teaspoon
  • Fresh lime juice – 1 tablespoon
  • Garlic, minced – 1 clove
  • Water – 2-3 tablespoons (to thin sauce)
  • Red pepper flakes or sriracha (optional)

Instructions

  1. Bring a medium pot of water to a boil. Add vermicelli rice noodles and cook for about 3-4 minutes until tender but still slightly firm. Drain and rinse under cold water to stop cooking.
  2. In the same pot, gently poach shrimp for 2-3 minutes until pink and opaque. Drain and set aside.
  3. While noodles and shrimp cook, julienne carrots, thinly slice cucumber and red cabbage, and roughly chop fresh herbs.
  4. In a mixing bowl, whisk peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, lime juice, and minced garlic. Add water slowly while stirring until the sauce reaches a smooth, dippable consistency. Adjust sweetness or acidity to taste. Add red pepper flakes or sriracha if desired.
  5. Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 20-30 seconds until flexible but not too soft. Lay it flat on a clean surface.
  6. Place a small handful of vermicelli noodles, 2-3 shrimp slices, a mix of veggies, and herbs near the bottom edge of the wrapper. Fold the sides in, then roll tightly from bottom to top like a burrito.
  7. Repeat with remaining wrappers and filling. Cover finished rolls with a damp towel to keep them moist.

Notes

Do not over-soak rice paper to avoid tearing. Use fresh, crisp veggies for best texture. Cover rolls with a damp towel to keep moist. Adjust peanut sauce thickness with water. Store leftovers wrapped tightly in plastic wrap in the fridge for up to 24 hours; avoid freezing.

Nutrition

Keywords: spring rolls, shrimp, peanut sauce, fresh, healthy, Vietnamese, appetizer, gluten-free, low-calorie

Find it online: https://hungermind.com/fresh-healthy-spring-rolls-with-shrimp-5-easy-steps-for-perfect-peanut-sauce-dip/