Spring Rolls Sweet and Spicy
Experience a delightful fusion of fresh flavors and bold contrasts with these Sweet and Spicy Spring Rolls! Bursting with vibrant, crisp vegetables like shredded purple cabbage, julienned cucumber, and red bell pepper, these rice paper-wrapped delicacies are perfectly balanced by the aromatic addition of fresh cilantro and mint. For a touch of indulgence, you can add delicate slices of cooked shrimp, making this recipe wonderfully versatile. The real star is the homemade sweet and spicy dipping sauce, a zesty blend of sweet chili sauce, honey, lime juice, and a kick of Sriracha—making each bite irresistibly flavorful. Ready in just 30 minutes, these no-cook, hand-rolled spring rolls are perfect as a light appetizer, healthy snack, or refreshing party favorite. Serve them fresh to impress with their vibrant presentation and addictive taste!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 cup Shredded carrots
- 1 cup Shredded purple cabbage
- 1 cup Fresh bean sprouts
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 12 pieces Cooked shrimp, sliced in half lengthwise (optional)
- 0.25 cup Sweet chili sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 2 teaspoons Sriracha sauce (adjust to spice preference)
- 1 clove Garlic, minced
- 2 cups Warm water for softening wrappers
Instructions
Prepare the filling by placing the shredded carrots, shredded purple cabbage, bean sprouts, julienned cucumber, red bell pepper slices, fresh cilantro leaves, and mint leaves in separate small bowls or on a large platter for easy assembly.
Prepare the dipping sauce by whisking together the sweet chili sauce, soy sauce, honey, lime juice, Sriracha sauce, and minced garlic in a small bowl. Adjust the spice level by adding more or less Sriracha.
Fill a shallow dish or bowl with warm water. Dip one rice paper wrapper into the warm water for about 10 seconds, ensuring it becomes soft and pliable but not too sticky.
Place the softened wrapper onto a clean, damp cutting board or surface.
Lay a small amount of the prepared vegetables and herbs (and optional shrimp) in a horizontal line about 1 inch away from the bottom edge of the wrapper. Be careful not to overfill.
Fold the bottom edge of the wrapper tightly over the filling, then fold in the sides. Roll the wrapper upward to seal the spring roll. Repeat with the remaining wrappers and filling.
Serve the spring rolls immediately with the sweet and spicy dipping sauce on the side.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 17.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 578 mg | 12% | |
*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.
