Description
Fresh Spring Rolls with Peanut Dipping Sauce are a delightful and healthy dish, perfect for a light meal or appetizer.
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked shrimp, halved lengthwise (or tofu for a vegetarian option)
- 1 cup vermicelli noodles, cooked and drained
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 avocado, sliced
- 1 tablespoon lime juice
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin the sauce)
Instructions
- Prepare all the filling ingredients and set them aside.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Lay it flat on a clean surface.
- In the center of the wrapper, layer a small handful of vermicelli noodles, a few shrimp halves, shredded carrots, cucumber, red bell pepper, mint, cilantro, and a slice of avocado. Drizzle with lime juice.
- Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom to the top, like a burrito. Repeat with the remaining wrappers and filling.
- For the peanut dipping sauce, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and warm water until smooth. Adjust the consistency by adding more water if needed.
- Serve the spring rolls with the peanut dipping sauce on the side.
Notes
- For added crunch, include sliced radishes or bean sprouts in the filling.
- Substitute the shrimp with grilled chicken or tempeh for different protein options.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg