Fresh Spring Rolls
These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're easy to make and healthy!
Equipment
- boiling pot
- colander
- food processor
- blender
Ingredients
Filling Ingredients
- 1 package spring roll rice wrappers found in the Asian foods section at the grocery store
- 1 package vermicelli rice noodles found in the Asian foods section at the grocery store
- 2 mangos peeled and sliced into thin strips
- 1 large carrot peeled and shredded or sliced into thin strips
- 1 large English cucumber peeled and thinly sliced
- 1 pound small cooked shrimp deveined, tails removed, or substitute chicken
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 1 bunch fresh cilantro
Peanut Sauce Ingredients
- ¾ cup sweet chili sauce
- ⅓ cup peanut butter smooth or crunchy
- ½ teaspoon low-sodium soy sauce
- ½ teaspoon hoisin sauce
Instructions
Preparation
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the ⅓ of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
Peanut Sauce Preparation
- Add all ingredients to a food processor or blender and pulse until smooth.
Notes
These fresh spring rolls are a perfect appetizer or light meal, combining fresh vegetables and protein wrapped in rice paper.
Nutrition
Serving: 1rollCalories: 80kcal
Tried this recipe?Let us know how it was!