Description
A delightful mix of textures and flavors with fresh shrimp, herbs, and rice noodles wrapped in rice paper and served with a peanut dipping sauce.
Ingredients
- Rice paper
- Shrimp
- Rice noodles
- Mint leaves
- Lettuce
- Peanut butter
- Hoisin sauce
- Water
- Soy sauce (optional)
Instructions
- Start by cooking the rice noodles according to the package instructions. Once they’re done, let them cool in a bowl.
- Next, boil the shrimp until they turn pink and opaque. This usually takes just a few minutes. Don’t forget to let them cool down afterward!
- Get a shallow dish and fill it with warm water. Dip a rice paper sheet into the water for a few seconds until it softens.
- Once softened, lay the rice paper on a clean surface. In the center, place some rice noodles, shrimp, mint leaves, and lettuce.
- Now comes the fun part! Fold the sides over the filling and roll it up tightly, just like you would a burrito. Repeat with the remaining ingredients.
- For the dipping sauce, combine the peanut butter, hoisin sauce, and a little water in a bowl. Mix until smooth and creamy.
- Serve your fresh spring rolls with the peanut hoisin sauce for dipping. Enjoy!
Notes
Wrap leftovers in plastic wrap or place in an airtight container for storage. They can be refrigerated for 2-3 days or frozen for 1-2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: spring rolls, Vietnamese recipe, shrimp rolls, appetizer, fresh rolls