Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce
Add a burst of fresh flavor to your table with these vibrant Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce! Perfectly cooked shrimp, crisp julienned vegetables, and fragrant herbs like mint, cilantro, and basil are wrapped in delicate rice paper for a light, satisfying appetizer or snack. Served with a tangy, homemade sweet chili dipping sauce that combines sweet, savory, and citrusy notes, these rolls are as visually stunning as they are delicious. Ready in just 30 minutes with no cooking required, they make an ideal gluten-free, low-calorie option for entertaining or a refreshing weeknight treat. Explore the harmony of textures and flavors in every bite of this healthy and easy-to-assemble Vietnamese classic!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 large Shrimp, cooked and peeled
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 small Red bell pepper, julienned
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro sprigs
- 12 leaves Fresh basil leaves
- 120 ml Sweet chili sauce
- 1 tablespoon Soy sauce
- 2 tablespoons Water
- 1 tablespoon Lime juice
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Drain and set aside to cool.
Lay out all your prepared vegetables (carrot, cucumber, and bell pepper) and herbs (mint, cilantro, and basil) on a clean surface for easy assembly.
Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes soft and pliable. Remove and place it flat on a clean, damp kitchen towel or cutting board.
Place a small handful of rice vermicelli noodles on the bottom third of the wrapper. Add a few pieces of julienned carrot, cucumber, and red bell pepper. Top with 1 cooked shrimp, and add 1 mint leaf, 1 cilantro sprig, and 1 basil leaf for flavor.
Fold the sides of the rice paper wrapper inward, then tightly roll it up from the bottom to form a neat cylinder. Repeat with the remaining rice paper wrappers and fillings.
To make the sweet chili dipping sauce, combine the sweet chili sauce, soy sauce, water, and lime juice in a small bowl. Mix well to combine.
Serve the shrimp rolls immediately with the sweet chili dipping sauce on the side.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 16.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 348 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.
