VIETNAMESE SHRIMP SPRING ROLLS
Vietnam is known to have the tastiest, lightest, and healthiest spring rolls due to the fresh veggies, steamed shrimp, and aromatic herbs covered in this thin, delicate rice paper and coupled with hoisin sauce, peanut butter, soy sauce, as your mouthwatering dipping sauce defines ideal flavour and texture balancing. Vietnamese Shrimp spring rolls can be served as a starter, snack, or even a light meal. It satisfies the crunch of vegetables and the explosion of flavours from herbs and shrimp. Easy to prepare and delicious, these spring rolls make great additions to any casual meal or gathering.
RECIPE CATEGORY
Appetisers, Snacks, Side
SERVING SIZE
1
CUISINE
Vietnamese, Asian
PREPARATION / TECHNIQUES
No-Cook, Quick & Easy, Prepared in Advance
OCCASION / HOLIDAY
Summer, Picnic, Party, Casual Gatherings, Healthy Meals
SPECIAL CONSIDERATION / DIETARY CONCERNS
Gluten-Free, Dairy-Free, Low Fat, Healthy, Quick & Easy
DISH TYPE
Appetisers, Hors D’Oeuvres, Snack
INGREDIENTS
- 50g cooked shrimp, sliced
- 3 rice paper wrappers
- 1/4 cucumber, julienned
- 1/4 carrot, julienned
- 1/4 bell pepper, sliced
- 2 tbsp fresh mint, chopped
- 1 tbsp hoisin sauce (for dipping)
- 1 tbsp peanut butter (for dipping)
- 1 tsp soy sauce (for dipping)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180
- Protein: 11g
- Fat: 8g
- Carbohydrates: 18g
- Fibre: 2g
- Sodium: 600mg
PREPARATION OF VIETNAMESE SHRIMP SPRING ROLLS
- Prepare the dipping sauce: Whisk the hoisin sauce, peanut butter, and soy sauce together in a small bowl until smooth. Serve for dipping.
- Soak the rice paper: In a large bowl, add warm water. Place all of your rice paper wrappers into the warm water for about 10-15 seconds or until soft and flexible.
- Fill the rolls: Stuff the rolls with softened rice paper laid flat on a clean surface. Place a few slices of shrimp near the centre of the wrapper along with julienne-cut cucumber, carrot, bell pepper, and a sprinkle of fresh mint.
- Roll the spring rolls: Fold the bottom portion of the rice paper to roll it up from the bottom side over the filling tightly and roll up the rest.
- Serve: The rolls can also be served halved, with dipping sauce on the side for each.
PREP TIME
15 minutes
COOKING TIME
None
TIPS
- Use a clean, damp cloth on the rolling surface to prevent the rice paper from sticking.
- Take care not to tear the rice paper. If a wrapper tears, you can wrap the roll with another new sheet of rice paper to double up.
- You can then drizzle a small amount of lime juice over the filling before wrapping it for added flavour.
VARIATIONS
- One can replace the shrimp with grilled chicken, tofu, or smoked salmon to enjoy different protein substitutes.
- Fresh herbs like cilantro or Thai basil are added for a much stronger aromatic flavour.
- Add some sliced lettuce, cabbage, or very thinly sliced radish for extra crunch.
PREPPING AND STORAGE
- Fridge: Wrap the spring rolls in an airtight container, cover them with a damp cloth, and refrigerate for up to 24 hours. Store the dipping sauce separately.
- Freezing: It should not be frozen because the texture is lost when it thaws.