Ingredients
Spring Rolls
- 12–15 rice paper wrappers
- 1 head romaine lettuce, leaves separated and largest leaves cut in half
- 4 oz uncooked vermicelli noodles (cooked as per package directions)
- 1 lb cooked shrimp, shells and tails removed (whole or sliced in half)
- ½ cucumber, chopped into matchsticks
- 1 large carrot, chopped into matchsticks
- 1 avocado, sliced (optional)
- Fresh basil or mint leaves
Peanut Sauce
- ¼ cup peanut butter
- 1-2 tablespoons regular or light coconut milk
- 1 clove garlic, chopped
- 2 teaspoons fresh ginger, chopped
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium tamari soy sauce or coconut aminos
- 2 tablespoons maple syrup
- 1-2 teaspoons sambal oelek (chili paste)
Instructions
- Cook Noodles. Prepare vermicelli noodles according to package instructions. Drain and rinse with cold water to stop cooking. Set aside to cool.
- Make Peanut Sauce. Add peanut butter, 1 tablespoon coconut milk, garlic, ginger, rice vinegar, tamari or coconut aminos, maple syrup, and sambal oelek to a blender. Blend until combined, adding additional coconut milk as needed to reach a smooth, dippable consistency.
- Soften Rice Paper Wrappers. Heat water in a saucepan until warm but not boiling. Pour warm water into a shallow plate or pie pan. Dip each rice paper wrapper into the warm water for about 15-20 seconds until it softens slightly but remains pliable.
- Assemble Spring Rolls. Lay softened rice paper flat on a clean surface. Place a romaine lettuce leaf along the far left edge. Add 3-4 shrimp pieces, a small handful of cooked noodles, carrot and cucumber matchsticks atop the lettuce. Add 1 slice of avocado (if using) and a few fresh basil or mint leaves.
- Roll Spring Rolls. Roll the wrapper from left to right, folding in the top and bottom edges halfway through like an envelope to encase the filling tightly. Continue rolling until sealed.
- Serve. Repeat steps 3 to 5 for all wrappers. Serve the spring rolls immediately with the prepared peanut dipping sauce.
Notes
- Do not soak rice paper wrappers too long to avoid tearing while rolling.
- Use cooked shrimp to save time; fresh cooked or store-bought cooked shrimp work well.
- Feel free to customize fillings with additional herbs or vegetables like cilantro, bean sprouts, or bell pepper.
- Peanut sauce can be adjusted for sweetness and spice according to taste.
- Spring rolls are best enjoyed fresh but can be stored wrapped in damp paper towels and plastic wrap for a few hours.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook (assembly and dipping)
- Cuisine: Vietnamese-inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 282 kcal
- Sugar: 7 g
- Sodium: 777 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 95 mg
