Vietnamese 15 min

Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Total time: 15 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 16 sheets rice paper wrappers; 1 lb cooked shrimp, halved lengthwise; 4 oz vermicelli rice noodles, cooked; 2 cups butter lettuce, torn; 1 cup shredded carrots; 1 cucumber, julienned; 1 cup fresh mint leaves; 1 cup fresh cilantro; For peanut dipping sauce: ¼ cup peanut butter, 2 tablespoons hoisin, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon sriracha, 3 tablespoons warm water

healthygluten-freedairy-freeseafood

Ingredientsfor 2

320

Cal

22g

Protein

46g

Carbs

Fat

116 sheets rice paper wrappers
21 lb cooked shrimp, halved lengthwise
34 oz vermicelli rice noodles, cooked
42 cups butter lettuce, torn
51 cup shredded carrots
61 cucumber, julienned
71 cup fresh mint leaves
81 cup fresh cilantro
9For peanut dipping sauce: ¼ cup peanut butter, 2 tablespoons hoisin, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon sriracha, 3 tablespoons warm water

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Instructions

1
Make peanut sauce: whisk together peanut butter, hoisin, soy sauce, lime juice, and sriracha. Thin with warm water until it reaches a smooth, dippable consistency. Taste and adjust for balance of salty, sweet, and sour.
2
Set up an assembly station with a shallow dish of warm water, all fillings, and a clean damp surface to roll on.
3
Dip one rice paper sheet in warm water for 10–15 seconds — it should be pliable but not fully soft (it continues softening as you fill it). Lay flat on your work surface. In the bottom third, layer a few shrimp halves (pink side down), a small handful of noodles, lettuce, carrot, cucumber, and fresh herbs.
4
Fold the bottom edge up over the filling, pulling it firmly to compress everything. Fold in the sides, then roll forward tightly and firmly, squeezing as you go. The roll should feel firm and compact. Serve with peanut dipping sauce — the rolls are best eaten within 1–2 hours as the rice paper dries out.