shrimp spring rolls

Vietnamese spring rolls are a delicious appetizer, snack or light meal for warm, spring and summer weather. They&#039;re filled with a variety of veggies and shrimp and served with an almond butter dipping sauce. Watch the video above to see how I make them!

Vietnamese Spring Rolls

shrimp

asparagus spears

baby spinach

red cabbage (thinly sliced)

carrots (julienned)

cucumbers (julienned)

mung bean sprouts

rice paper wrappers

almond butter

tbsp tamari (or coconut aminos)

tbsp blackstrap molasses

tsp toasted sesame oil

tsp white wine vinegar

garlic

lime (juiced)

water

sriracha sauce or chili powder

At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.

Slice the shrimp in half and set aside.

To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.

Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.

To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.

I'm back with another meal prep video - and this time it's meal prep for spring! Take advantage of fresh, seasonal produce for light and healthy recipes. With 11 ingredients you can make a variety of meals throughout the week including chia pudding, spring rolls, matcha lattes, macro bowls and vibrant spring salads. And that's just getting started!

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MEAL PREP for SPRING | healthy recipes + PDF guide

Fresh shrimp spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.

Shrimp Spring Rolls with Peanut Dipping Sauce

hoisin sauce

peanut butter

rice vinegar (Marukan Seasoned Gourmet)

peanuts (chopped, plus extra for sprinkling)

rice noodles (Thai Kitchen Thin)

shrimp (16-20 count)

rice paper wrappers (Three Ladies Brand)

boston lettuce leaves (thick stem ends removed, cut in half)

carrots

red cabbage (thinly shredded)

bean sprouts

mint leaves

cilantro leaves (lightly packed)

In a medium bowl whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water if you would like the consistency thinner.

Transfer to a serving bowl and sprinkle with chopped peanuts.

Peanut Dipping Sauce

In a medium pot bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water, refrigerate until ready to use. Do not discard water.

Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.

Immediately remove the shrimp from the water, drain and cool in the refrigerator.

Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.

Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.

Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.

Remove, shaking off excess water and lay flat on the damp cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.

Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.

Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.

Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.

Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.

Shrimp Rolls

https://www.youtube.com/watch?v=zuE08nxmTw8

Fresh shrimp spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

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https://www.jessicagavin.com/fresh-shrimp-spring-rolls-with-peanut-dipping-sauce/

✅ INGREDIENTS:
• 1/2 cup hoisin sauce
• 1/4 cup smooth peanut butter
• 1/4 cup water
• 1 tablespoon rice vinegar
• 1 tablespoon peanuts
• 6 ounces thin rice noodles
• 10 jumbo shrimp
• 10 round rice paper wrappers
• 10 Boston lettuce leaves
• 1 cup shredded carrots
• 1 cup red cabbage
• 1 cup bean sprouts
• 20 mint leaves
• 1/2 cup cilantro leaves

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Vietnamese fresh spring rolls with sweet Thai chili sauce are the perfect appetizer with fresh crunchy vegetables, tasty vermicelli noodles, and cooked shrimp. These homemade spring rolls are healthy, light, refreshing, and satisfying. A perfect starter to serve all year round!

Vietnamese Spring Rolls Recipe

vermicelli noodles

salt

fish sauce

lime juice

10-15 large spring roll wrappers

cucumbers, sliced thin and long (Persian, pickling, or English cucumbers are best)

cilantro (leave long, 3-4 inches)

Thai basil

romaine lettuce (chopped

sweet chili sauce

rice wine vinegar or lime juice

cilantro

carrots, diced

Cook the noodles according to the package instruction. Add 1 tablespoon of salt to the water to help season it a bit. Rinse the noodle with cold water, place in a bowl, and season with fish sauce, lime juice, or any flavor of your liking. Set aside the other ingredients for rolling. These vermicelli rice noodles can be found in Asian markets.

Dip the rice wrapper in warm water in a large bowl for a few seconds until softened. Don't let it get too soft or difficult to handle. &nbsp;Cold water will take longer than warm water.&nbsp;

&nbsp;Grab a small handful of noodles, and spread them into a short strip the length of your pointy finger.

Add the sliced cucumbers on either side of the noodle to form a rectangular shape. I use this trick to help keep the noodles and ingredients in one place for easy folding.&nbsp;

Add a tiny amount of each herb and vegetable to the noodles.&nbsp;

Roll the top of the softened noodles over the top of the ingredients.&nbsp;

Fold each side of the wrapper over the ingredients to wrap around the ingredients.

Add the shrimp on top, then roll until the end of the rice paper. That's it! You have yourself a delicious fresh spring roll! Roll the other wrappers or as many as you'd like for your servings. Keep any leftover rice paper wrappers in an air-tight container for the next time to keep them from getting stale.&nbsp;

I love making these spring rolls!  Not only because they’re so yummy, but it also reminds of when you taught me to make them years ago.  Food for the body and soul!

Thai Spring Rolls With Homemade Peanut Sauce is an incredible fresh spring roll. Whip these up in no time for an easy lunch or dinner option. The shrimp and peanut sauce pair perfectly together.

Thai Spring Rolls With Homemade Peanut Sauce

rice paper

lettuce

Vermicelli noodles

shiitake mushrooms. thinly sliced

thai basil leaves (roughly chopped)

coconut milk

ginger paste

soy sauce

Tbsp. brown sugar

First you will want to cook your vermicelli noodles as directed on their package. 

Once noodles are cooked and strained, you will now bring a pot of water to warm heat, on medium heat. Turn your water off once the water is nice and warm. 

Take your rice paper and dip it into the warm water, and submerge it until it becomes soft and pliable. 

Lay out your rice paper on a cutting board, and add a portion of shrimp to each roll. I did 2-3 per roll. 

 Now add on your lettuce, mushrooms, basil, noodles, to the bottom third of your rice paper. Don’t overstuff. 

Now starting at the bottom, begin to roll the rice paper. Tuck in the sides and roll over the filling like you would a burrito. 

Repeat the process until all your shrimp spring rolls are complete.  

In a bowl whisk up your homemade peanut sauce if desired and use that to dip your fresh spring rolls in. 

These fresh shrimp spring rolls are filled with crisp vegetables, herbs, rice noodles and shrimp and served with a flavorful peanut dipping sauce. They&#039;re perfect for an appetizer or light meal!

Shrimp Spring Rolls

12– 15 rice paper wrappers

head romaine lettuce

vermicelli noodles (I used about 4 ounces uncooked)

cucumber

carrot

avocado (sliced (optional))

basil

regular coconut milk

garlic (chopped)

ginger

Tablespoons rice vinegar

maple syrup

sambal oelek

Cook noodles

Cook vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.

Make sauce

Make dipping sauce by adding ingredients to a blender and blending until combined, starting with just 1 Tablespoon of coconut milk, adding more as needed to reach desired consistency.

Dip rice papers

Add water to a saucepan and warm it on the stove top. Don’t let it boil, you just want warm water. Once it’s warm pour water into a bowl or plate that is large enough to fit the rice paper wrappers in. A pie pan works perfectly! Dip rice paper wrappers in warm water until it softens slightly, about 15-20 seconds. Don’t let papers sit in water too long otherwise they’ll become too soft and floppy and tear as you roll.

Fill

Place wrapper on a hard surface, like a plate. Put lettuce leaf on far left edge of wrapper. Place a little of each ingredient into the wrap – about 3-4 pieces of shrimp, carrots, cucumbers and noodles into the lettuce leaf. Top with 1 slice of avocado (if using) and fresh herbs.

Roll

Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle (like an envelope) about halfway through wrapping.

Serve

Complete steps 1 to 4 for each wrapper. Serve with the peanut sauce.

We loved these! There is definitely a little learning curve when it comes to rolling them.. but we got the hang of it pretty quickly.  We found that the wrappers actually continued to soften so we did not need to soak for 15 secs.  And the peanut sauce was delish!! I used cilantro and mint for herbs - so fresh.  Really good - everyone loved , even my family members who don't love "veggie-centric" foods.

I made these today and they are 100% legit! Taste just like great spring rolls from a restaurant.

I LOVE fresh spring rolls, especially on a hot summer day! Mind if I post this on my food community at http://www.kumbuya.com/restaurant-reviews-recipes/ We are always on the look out for GREAT new recipes! Please let me know :)

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