Fresh Vietnamese Shrimp Spring Rolls
These fresh spring rolls are healthy and delicious. They make a great nutritious meal or snack.
Ingredients
- 6 rice wrappers
- 3 medium-sized cooked shrimp, sliced in half lengthwise
- 6 leaves green leaf lettuce
- 1 cup cooked rice vermicelli
- 36 leaves fresh Thai basil
sauce
- 4 tbsp hoisin sauce
- 4 tbsp peanut butter
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- Cook and prepare filling ingredients. Set aside. Prepare a clean flat surface for rolling spring rolls.
- Fill a large bowl with warm water. Dip rice paper carefully, until the entire wrap has touched the water. Then lay it flat on cutting board or other flat rolling surface. Make sure not to soak the rice paper too long or it will be too soft to maneuver.
- Place 3 shrimp, face-down directly onto rice wrapper, about 2 inches from the top. Place handful of vermicelli and 6 basil leaves into lettuce and roll up like you're making a lettuce roll. Place lettuce roll on top of shrimp.
- Fold ends of rice wrapper onto lettuce. Then take top portion and tuck it over the lettuce roll so all ingredients are enfolded in the rice wrapper. Then continue to roll up until you run out of wrapper. Repeat with remaining wrappers and ingredients.
- To make the sauce, combine all ingredients and mix. If you want a thinner sauce, you can thin it with some water.
Serving: 0.17of recipe, Calories: 187kcal, Carbohydrates: 14.9g, Protein: 6.5g, Fat: 6.8g, Saturated Fat: 1.3g, Sodium: 372mg, Fiber: 1.5g, Sugar: 4.2g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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