VIETNAMESE FRESH SPRING ROLLS

with peanut sauce

Vietnamese Fresh Spring Rolls Recipe

SERVINGS

12 Spring Rolls

COOK TIME

15 Minutes

PREP TIME

45 Minutes

CALORIES

216 kcal

Boiled Shrimp

Cilantro & Basil

Vermicelli Rice Noodles

MAIN INGREDIENTS

Matchstick Carrots

Cucumber

Peanut Butter

Brown Sugar

Soy Sauce

Rice Vinegar

Sriracha Sauce

Spring Rolls

Dipping Sauce

INSTRUCTIONS

Soak each piece of rice paper in warm water for 5 seconds.

Add a tablespoon of cilantro, basil, 2-3 shrimp, vermicelli noodles, cucumber, carrots, and shredded cabbage to the middle of the rice paper.

Roll like a burrito beginning from the side closest to you until it makes a tight spring roll.  Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls.

To make the dipping sauce add all ingredients except for water to a bowl. Whisk until smooth. Add water slowly to thin it out.

Rinse the shrimp and vermicelli noodles under cold running water to avoid them going rubbery. Roll these up on a plastic cutting board and NOT a wooden cutting board. Prepare fresh spring rolls just before serving for the best taste and texture.

TOP TIPS

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