Fresh Vegetable Spring Rolls
Light, crisp, and utterly refreshing, these **Fresh Vegetable Spring Rolls** are a vibrant celebration of flavor and texture. Packed with crisp julienned carrot, cucumber, and red bell pepper, creamy slices of ripe avocado, delicate vermicelli rice noodles, and tender cooked shrimp, all wrapped in soft rice paper, these rolls are a feast for the senses. Fresh mint and cilantro add a fragrant, herbaceous note, making each bite wonderfully aromatic. They’re paired with a luscious, homemade dipping sauce—a blend of hoisin, peanut butter, soy sauce, lime juice, and a sprinkle of crushed peanuts for irresistible creaminess and crunch. Quick to prepare in just 40 minutes, these gluten-free spring rolls are a perfect appetizer, light lunch, or party snack. Healthy, colorful, and satisfying, they’re ideal for anyone craving a taste of freshness with a delightful Asian twist.
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 100 grams Vermicelli rice noodles
- 1 medium, julienned Carrot
- 0.5 medium, julienned Cucumber
- 0.5 medium, thinly sliced Red bell pepper
- 1 ripe, thinly sliced Avocado
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 150 grams, halved lengthwise Cooked shrimp
- 4 tablespoons Hoison sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 2 tablespoons Water
- 2 tablespoons Crushed peanuts
Instructions
Prepare the vermicelli rice noodles according to the package instructions. Typically, you will need to soak them in hot water for about 10 minutes, then drain and rinse them under cold water to stop the cooking process. Set aside.
Fill a large shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it starts to soften, then transfer it to a clean tea towel or a cutting board.
In the center of the rice paper, place a small handful of vermicelli noodles, a few slices of carrot, cucumber, and bell pepper, 2 slices of avocado, 2 mint leaves, 2 cilantro leaves, and 2 halves of shrimp.
Fold the sides of the rice paper over the filling, then fold up the bottom snugly. Roll to close, keeping the wrapper tight around the filling and being careful not to tear it. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, combine hoisin sauce, peanut butter, soy sauce, lime juice, and water in a small bowl. Mix until smooth and well blended.
Serve the rolls on a platter with the dipping sauce on the side. Sprinkle the crushed peanuts over the sauce for added texture.
Enjoy your fresh and healthy Spring Rolls!
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 41.5 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1815 mg | 39% | |
*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.
