Lucky 13 Spring Rolls with Pineapple Dipping Sauce
Brighten up your appetizer game with these vibrant Lucky 13 Spring Rolls with Pineapple Dipping Sauce—a colorful, fresh, and flavor-packed dish perfect for any occasion! Wrapped in delicate rice paper, each roll features a harmonious blend of tender shrimp, crisp julienned vegetables, fragrant mint and cilantro, and soft rice vermicelli noodles, all nestled on a bed of crisp lettuce. What sets this recipe apart is the tangy, tropical pineapple dipping sauce—made with sweet pineapple, zesty lime juice, a touch of honey, and a hint of spice—which beautifully complements the light, refreshing rolls. Quick to assemble and ready in just 30 minutes, these spring rolls are an ideal choice for a light lunch, party platter, or healthy snack. Plus, with lucky number 13 rolls in every batch, they might just bring a little extra fortune to your table!
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Recipe Information
Ingredients
- 13 pieces Rice paper wrappers
- 13 pieces Cooked shrimp
- 100 grams Rice vermicelli noodles
- 1 medium (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (julienned) Red bell pepper
- 13 leaves Fresh mint leaves
- 13 sprigs Fresh cilantro
- 6 large (cut in half) Green lettuce leaves
- 200 grams Pineapple chunks
- 2 tablespoons Lime juice
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 0.5 teaspoon Chili flakes
- 1 clove (minced) Garlic
- 1 cup (for soaking rice paper) Warm water
Instructions
Prepare rice vermicelli noodles according to package instructions. Drain and set aside.
Wash and julienne the carrot, cucumber, and red bell pepper. Set aside.
Cut the green lettuce leaves in half to create smaller pieces for the spring rolls.
Fill a large shallow bowl with warm water. Dip one rice paper wrapper in the warm water for 5 seconds until softened. Lay it flat on a clean surface.
Place a piece of lettuce near the center of the wrapper. Add a small handful of vermicelli noodles, a few julienned vegetables, one shrimp, one mint leaf, and one sprig of cilantro on top.
Fold the bottom of the rice paper wrapper up over the fillings. Fold in the sides, then roll tightly to form a spring roll. Repeat with remaining wrappers and fillings.
To prepare the pineapple dipping sauce, blend the pineapple chunks, lime juice, soy sauce, honey, chili flakes, and minced garlic in a blender or food processor until smooth.
Transfer the dipping sauce into a small bowl.
Serve the spring rolls immediately with the pineapple dipping sauce on the side.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 322 mg | 7% | |
*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.
