Shrimp Spring Rolls

I am a huge snacker and being quarantined at home for the last 12 weeks has not helped my habit. I try my best to stay ahead of grabbing the wrong snack in between meals and I've learned, planning ahead really helps with staying on a healthy track!

I teamed up with my friend Hyacinth from Hyacinths Holistic Health and we hosted a live talk on Instagram discussing emotional eating, our own stories related the topic and ways to benefit going down a destructive path especially during this pandemic season!

These fresh Vietnamese style spring rolls are the perfect snack (or meal) and packed with tons of healthy veggies rolled into soft, chewy rice paper. You know I'm a sauce girl so of course, I've paired this with a tasty peanut dipping sauce and sweet chili sauce. I'm telling you, this could turn into a snack party if you aren't careful. I love preparing and eating festive foods!

I can't believe I waited as long as I did to create these at home! Being housed in during this pandemic has a lot of us taking our cooking skills to the next level and you should know majority of my time is spent hanging out in the kitchen!

Working with rice paper to make the spring rolls are not as daunting as it seems! The hardest part is choosing all of your favorite veggies to pack in. It becomes very pliable after you submerge it in water. You lay it on a flat surface, fill with your favorite veggies and in no time, you have a tasty, healthy snack!

Shrimp Spring Rolls

Carita

Traditional Vietnamese Spring Rolls are the perfect healthy snack or addition to a weeknight meal! Fresh vegetables, steamed shrimp wrapped in soft, chewy rice paper and two sauces really complete this tasty wrap!

5 from 2 votes

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Prep Time 15 mins

Cook Time 10 mins

Course Appetizer

Servings 6 people

Ingredients

  

• 1 lb Shrimp
• 6-8 Sheets of Rice Paper
• 1.5-2 cups Butter Lettuce
• 1 Carrot
• 1 Cucumber
• 1.5 cups Red Cabbage
• ½ cup Mint
• ½ cup Cilantro
• 1 Jalapeno
• 1 Avocado
• 1 cup Vermicelli Noddles

Peanut Butter Dipping Sauce

• 2 tablespoon Peanut Butter
• 1 tablespoon Soy Sauce + 1 tsp
• 1 teaspoon Rice Vinegar
• 1.5 teaspoon Honey
• 1 teaspoon Sesame Oil
• 1 teaspoon Chili Garlic Sauce
• ½ teaspoon Hoisin Sauce
• ½ tablespoon Water

Instructions

 

Shrimp Spring Rolls

• Prep veggies by peeling the carrot and cutting one inch thick slices. Cut one inch slices of cucumber. Slice Jalapeno. Roughly chop red cabbage. Slice avocado into thin slices. Roughly chop herbs.
• Prepare vermicelli noodles according to package instructions, drain, rinse with cold water and set aside.
• In a small pot, boil 2 cups of water and boil shrimp for 3-5 minutes until fully cooked through.
• In a large bowl (a little larger than the circumference of the rice paper) fill with warm water.
• Take one sheet of rice paper and emerge in warm water for 20-30 seconds until rice paper becomes pliable and soft.
• Place rice paper on flat surface and fill with veggie ingredients. Roll burrito style and after first roll, place shrimp on rice paper and roll until tucked and closed.

Peanut Butter Dipping Sauce

• In a small bowl, whisk all sauce ingredients except water. Add 1 tablespoon of water at a time until desired consistency.

Keyword Egg Rolls, Shrimp Spring Rolls, Spring Rolls