Fresh Spring Rolls
Elevate your appetizer game with these vibrant and refreshing Fresh Spring Rolls, a Vietnamese-inspired dish that’s as beautiful as it is delicious! Featuring tender cooked shrimp, crisp julienned vegetables like carrot, cucumber, and red bell pepper, and aromatic herbs such as mint, cilantro, and basil, all wrapped in delicate rice paper wrappers, these rolls are a feast for both the eyes and taste buds. Paired with a creamy homemade peanut dipping sauce, infused with soy sauce, hoisin, lime juice, and topped with crushed peanuts, each bite is bursting with flavor and texture. Perfect for a light meal or party appetizer, this healthy, no-cook recipe comes together in just 30 minutes, making it ideal for busy weekdays or elegant gatherings. Whether you’re seeking gluten-free options or a dish that’s loaded with fresh, wholesome ingredients, these spring rolls are sure to impress!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 large pieces Shrimp, cooked and deveined
- 100 grams Vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 6 large leaves Lettuce leaves
- 30 leaves Fresh mint leaves
- 30 leaves Fresh cilantro leaves
- 30 leaves Basil leaves
- 3 tablespoons Soy sauce
- 3 tablespoons Hoisin sauce
- 3 tablespoons Peanut butter
- 2 tablespoons Water
- 1 tablespoon Lime juice
- 2 tablespoons Crushed peanuts
Instructions
Start by cooking the vermicelli noodles according to the package instructions. Once done, drain and rinse under cold water to stop the cooking process. Set aside in a bowl.
Prepare all the fresh ingredients: peel and julienne the carrot, cucumber, and red bell pepper. Wash and dry the lettuce leaves. Pick and wash the fresh mint, cilantro, and basil leaves.
In a large bowl or pie dish, fill it halfway with warm water. Working one at a time, dip a rice paper wrapper in the warm water for about 10-15 seconds until it becomes soft and flexible. Carefully transfer it to a clean, damp kitchen towel.
Arrange a piece of lettuce in the center of the rice paper wrapper. Add a small bundle of vermicelli noodles, a couple of julienned carrot, cucumber, and red bell pepper strips. Place 2 mint leaves, 2 cilantro leaves, and 2 basil leaves on top of the vegetables.
Place 1 large cooked shrimp on top of the vegetables. Fold the sides of the rice wrapper over the filling. Then, fold the bottom of the wrapper over the filling, roll it up tightly, away from you, to form a spring roll. Repeat this process with the remaining wrappers and fillings.
To make the dipping sauce, combine soy sauce, hoisin sauce, peanut butter, and water in a small bowl. Stir until smooth and creamy. Add the lime juice to taste.
Serve the fresh spring rolls immediately with the dipping sauce on the side. Garnish with crushed peanuts sprinkled over the sauce.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 32.3 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
