Description
Delicious fresh spring rolls filled with shrimp and fresh vegetables, perfect for dipping in sweet chili sauce or peanut sauce.
Ingredients
Scale
- 15 medium shrimp (21–25 count, in shell, thawed if frozen)
- 10 (8½ inch) round rice paper wrappers (have extra in case they tear)
- 5 green leaf lettuce leaves (thick stem ends removed, torn in half, butter lettuce also works)
- 1 cup fresh basil leaves
- 20 fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 cup matchstick carrots
- 1 cup shredded purple cabbage
- 1 small red bell pepper (seeds and ribs removed, cut into long matchsticks)
- ½ English cucumber (seeded and cut into long matchsticks)
- 1 medium avocado (peeled, halved, and thinly sliced)
- kosher salt and freshly ground black pepper (to taste)
- sweet chili sauce (for dipping)
- peanut sauce (for dipping)
- ¼ cup creamy peanut butter
- 4 tsp low-sodium soy sauce
- 1 tbsp freshly squeezed lime juice
- 2 tsp brown sugar
- 1 tsp chili garlic sauce (or more to taste)
- 1 tsp freshly grated ginger
- 2–3 tbsp water (whisked to desired consistency)
Instructions
- Prepare the Shrimp: Bring water to a boil in a medium saucepan or small pot. Add shrimp and cook for 1½ to 2 minutes until they are pink and opaque. Drain and cool in the refrigerator. Once cool, peel off the shells. Lay shrimp flat on a cutting board; gently press down with one hand and use the other hand to slice the shrimp in half, horizontally (knife parallel to the board). Repeat with the remaining shrimp. Set aside.
- Fill a pie plate or large shallow bowl with cool water. Working one at a time, immerse rice paper in the water for 10-15 seconds, gently shake off any excess liquid and transfer to a damp dish towel or damp cutting board.
- Lay one piece of lettuce over the bottom third of the rice paper. On top of the lettuce, place basil, mint, and cilantro. Top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper, to taste.
- Tightly roll up the paper halfway into a cylinder over the filling. Lay 3 shrimp halves, cut side up, along the crease.
- Fold in the sides like an envelope/burrito and keep rolling the paper into a tight cylinder to seal. Be careful not to tear the rice paper.
- Transfer to a plate, seam side down, cover with damp paper towels. Repeat with remaining wrappers and filling.
- Serve immediately with sweet chili sauce and peanut sauce for dipping, if desired.
Notes
- You can buy pre-cooked shrimp and thaw them to save a step, but they won’t be as fresh or as vibrant in color.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: No cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 3 rolls
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg