Vegetarian Shrimp Spring Rolls
Dive into the world of vibrant flavors with our Vegetarian Shrimp Spring Rolls, a delicious plant-based twist on the classic Asian appetizer! Filled with marinated vegetarian shrimp, crisp julienned vegetables like carrots, cucumbers, and bell peppers, and aromatic fresh mint and cilantro, these spring rolls offer an irresistible balance of textures and tastes. Wrapped in delicate rice paper and paired with rice vermicelli noodles, each roll is a handheld delight. With a quick prep time of 30 minutes and a light 5-minute cook, they’re perfect as an appetizer, light lunch, or party snack. Serve them alongside peanut sauce or hoisin dipping sauce for an umami-packed finish that's sure to impress. Whether you're exploring vegetarian dishes or craving refreshing spring rolls, this recipe delivers everything you need for a satisfying culinary experience.
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Recipe Information
Ingredients
- 200 grams vegetarian shrimp
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves, minced garlic
- 1 medium, julienned carrot
- 1 medium, julienned cucumber
- 1 medium, thinly sliced red bell pepper
- 15 leaves fresh mint leaves
- 1 bunch, leaves only fresh cilantro
- 100 grams rice vermicelli noodles
- 12 wrappers rice paper wrappers
- 1 cup for dipping peanut sauce or hoisin sauce
Instructions
1. In a medium bowl, mix soy sauce, rice vinegar, sesame oil, and minced garlic to make the marinade.
2. Add the vegetarian shrimp to the marinade and let it marinate for at least 15 minutes.
3. Meanwhile, prepare the rice vermicelli noodles according to the package instructions. Usually this involves soaking them in hot water until tender, about 5 minutes. Drain and set aside.
4. Prepare the vegetables by julienning the carrot and cucumber, and thinly slicing the red bell pepper.
5. Set up your spring roll rolling station with a large bowl of warm water, a damp clean towel or a silicone mat to roll on, and all your components: marinated shrimp, noodles, vegetables, mint leaves, cilantro, and rice paper wrappers.
6. To soften a rice paper wrapper, briefly dip it into the bowl of warm water (about 5 seconds) until it becomes pliable. Transfer it to your damp towel or mat.
7. Layer a small amount of noodles across the center of the wrapper, followed by a few pieces of vegetarian shrimp, a handful of mixed vegetables, and a few mint and cilantro leaves.
8. Fold the sides of the wrapper over the fillings, then fold the bottom over and roll tightly. Press gently to seal.
9. Repeat the process with the remaining ingredients.
10. Serve the spring rolls with a side of peanut sauce or hoisin sauce for dipping.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 36.5 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1664 mg | 35% | |
*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.
