Vegan Shrimp Spring Rolls
Experience a fresh and vibrant twist on a classic favorite with these Vegan Shrimp Spring Rolls! Packed with colorful vegetables like cucumber, carrot, and bell pepper, along with tender vermicelli rice noodles and creamy avocado, these rolls are wrapped in delicate rice paper and topped with plant-based shrimp for a seafood-inspired bite. The addition of mint and cilantro brings a burst of aromatic freshness, perfectly complemented by a savory peanut dipping sauce made with soy sauce, lime, and a hint of maple syrup. This quick and easy recipe is ready in under 35 minutes, making it ideal for a light lunch, appetizer, or party snack that’s as healthy as it is delicious. Perfect for vegans and anyone craving a creative, flavorful meal, these spring rolls are sure to impress!
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Recipe Information
Ingredients
- 8 pieces Vegan shrimp
- 8 sheets Rice paper wrappers
- 100 grams Vermicelli rice noodles
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 large Avocado, sliced
- 16 leaves Mint leaves
- 8 sprigs Cilantro sprigs
- 4 tablespoons Soy sauce
- 1 large Lime, juiced
- 2 tablespoons Peanut butter
- 1 tablespoon Maple syrup
- 1 clove Garlic, minced
- 1 teaspoon Sriracha (optional)
- 250 milliliters Warm water
Instructions
Begin by preparing the vermicelli rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5 minutes until soft. Drain them well and set aside.
In a small bowl, mix together the soy sauce, lime juice, peanut butter, maple syrup, minced garlic, and Sriracha if using. Stir until smooth and set aside as the dipping sauce.
Prepare all the vegetables by julienning the cucumber and carrot, slicing the red bell pepper, and avocado.
Arrange your workspace by filling a large bowl with warm water, placing a clean damp kitchen towel on a flat surface, and setting all the filling ingredients nearby.
Dip a rice paper wrapper into the warm water for about 5-7 seconds or until it begins to soften. Lay it flat on the damp towel.
In the center of the wrapper, place a small amount of noodles, then layer with a few slices of cucumber, carrot, red bell pepper, and avocado. Top with 2 mint leaves, a sprig of cilantro, and 1 piece of vegan shrimp. Be careful not to overfill.
Fold the sides of the wrapper over the filling, then carefully roll from the bottom up, tucking the fillings in as you go, to secure the roll. Repeat these steps for the remaining rolls.
Serve the Vegan Shrimp Spring Rolls with the prepared peanut dipping sauce on the side.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 29.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2346 mg | 50% | |
*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.
