Description
Fresh, flavorful spring rolls packed with shrimp and herbs. Served with a creamy peanut dipping sauce.
Ingredients
Units
Scale
- 2 oz (60 g) rice vermicelli
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp, peeled, deveined, and cut in half
- 1 1/3 tbsp (20 mL) chopped fresh Thai basil
- 3 tbsp (45 mL) chopped fresh mint leaves
- 3 tbsp (45 mL) chopped fresh cilantro
- 2 leaves lettuce, chopped
- 1/2 cup (120 mL) peanut butter
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) hoisin sauce
- 1 tsp (5 mL) Sriracha
- Handful of peanuts, crushed
Instructions
- Prepare the Vermicelli
- Soak the rice vermicelli in cold water for about 10 minutes, or until softened.
- Bring a medium pot of water to a boil. Add the soaked vermicelli and cook for 2-3 minutes, or until al dente.
- Drain the vermicelli and rinse with cold water to stop the cooking process. Set aside.
- Assemble the Spring Rolls
- Prepare the Rice Wrappers
- Fill a large bowl with warm water.
- Dip one rice wrapper into the warm water for about 1 second to soften. Lay the wrapper flat on a clean, dry surface.
- Fill the Wrapper
- In a row across the center of the wrapper, place 3 shrimp halves.
- Top the shrimp with a small portion of vermicelli, chopped Thai basil, mint leaves, cilantro, and chopped lettuce. Leave about 2 inches of space on each side of the wrapper.
- Roll the Spring Roll
- Fold the uncovered sides of the wrapper inward over the filling.
- Roll the wrapper tightly from the bottom up to form a cylinder. Repeat with the remaining ingredients to make 8 spring rolls.
- Prepare the Peanut Sauce
- Mix the Sauce
- In a small bowl, mix the peanut butter and water until smooth and well combined. If the sauce is too thick, add more water 1 teaspoon at a time until the desired consistency is reached.
- Stir in the hoisin sauce and Sriracha until thoroughly mixed.
- Top the sauce with crushed peanuts.
- Serve
- Serve the Spring Rolls
- Arrange the spring rolls on a serving platter.
- Serve with the spicy peanut sauce on the side for dipping.
Notes
- For easier rolling, slightly overlap the filling ingredients to prevent them from falling out.
- To keep the rice wrappers from sticking, cover them with a damp cloth while assembling the rolls.
- If you don’t have hoisin sauce, a tablespoon of soy sauce can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 100