Description
Delicious and vibrant Vietnamese spring rolls filled with fresh vegetables, shrimp or tofu, and served with a creamy peanut butter sauce.
Ingredients
- Rice Paper Wrappers
- Cooked Shrimp or Tofu
- Rice Vermicelli Noodles
- Fresh Herbs (mint, cilantro, basil)
- Julienned Vegetables (carrots, cucumber, bell peppers)
- Peanut Butter
- Soy Sauce
- Lime Juice
- Honey or Sugar (optional)
- Water
Instructions
- Prepare Rice Vermicelli: Soak the rice vermicelli noodles in boiling water, following the package instructions until tender. Drain and set aside, keeping them moist with a damp cloth.
- Chop Fresh Herbs and Vegetables: Rinse and chop your fresh herbs and julienne the vegetables into thin strips.
- Soften Rice Paper Wrappers: Dip one rice paper wrapper into a shallow dish filled with warm water. Soak for about 15-20 seconds until soft.
- Layer the Ingredients: On the lower third of the rice paper, layer noodles, shrimp or tofu, fresh herbs, and julienned vegetables.
- Roll it Up: Fold the sides of the rice paper inwards and roll tightly from the bottom up.
- Prepare the Peanut Butter Sauce: In a mixing bowl, combine peanut butter, soy sauce, lime juice, and honey or sugar. Whisk until smooth.
- Serve with a Flourish: Arrange spring rolls on a serving platter and enjoy with the peanut butter sauce.
Notes
Best enjoyed fresh; can be prepared a day ahead of serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring rolls, Vietnamese recipe, healthy recipe, summer rolls, peanut sauce