Description
Enjoy these vibrant Vietnamese Fresh Spring Rolls Recipe filled with fresh veggies and shrimp – perfect as an appetizer! Dive into flavor today!
Ingredients
Scale
- 12 rice papers (gluten-free)
- 1 pound boiled shrimp (peeled and deveined)
- 4 ounces vermicelli rice noodles (cooked)
- 2 cups matchstick carrots
- 1 large cucumber (seeds removed, cut into strips)
- 2 cups cabbage (cut into slices)
- ½ bunch cilantro (stems removed)
- 1 ounce basil (sweet or Thai, stems removed)
- ½ cup peanut butter (smooth)
- 2 tablespoons soy sauce or Tamari (gluten-free)
- 2 tablespoons packed brown sugar (or honey)
- 1 tablespoon rice vinegar (or lime juice)
- 1 clove garlic (crushed)
- ½–1 teaspoon Sriracha sauce (to taste)
- 3–6 tablespoons warm water
Instructions
- Prepare all ingredients: Boil the shrimp and cook vermicelli noodles as per package instructions.
- Assemble the dipping sauce by mixing peanut butter, soy sauce or Tamari, brown sugar, rice vinegar, crushed garlic, and warm water until smooth.
- Soak rice paper wrappers in warm water for 10–15 seconds until pliable.
- On a flat surface, layer vermicelli noodles, vegetables, shrimp, and herbs on the wrapper's center.
- Carefully roll the wrapper from the bottom up while tucking in the sides until fully rolled.
- Repeat until all ingredients are used.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls (100g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg