Fresh Spring Rolls
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Assembly time
15 mins
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Total Time
40 mins
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Servings
15
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Calories
80 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Thai
Fresh Spring Rolls
Description
This recipe involves briefly soaking rice wrappers to soften without tearing, then layering cooked shrimp, softened vermicelli noodles, and fresh julienned mango, shredded carrot, sliced cucumber, and fresh aromatic herbs before rolling tightly. The filling balances textures and flavors, from sweet mango and crunchy vegetables to tender shrimp and fragrant herbs.
The peanut sauce combines sweet chili sauce, peanut butter, soy sauce, and hoisin sauce to create a creamy, slightly tangy, and mildly spicy dip that complements the rolls well. The rolls are served fresh, without frying, preserving a crisp and light eating experience.
Storing the rolls wrapped individually in plastic wrap helps keep wrappers soft and prevents sticking. They are best consumed the day they are made but can be refrigerated carefully for 2-3 days.
Ingredients
- 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store
- 1 package rice vermicelli noodles found in the Asian foods section at the grocery store
- 2 Mango 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 Shrimp deveined, tails removed, or substitute chicken, small; cooked
- 1 bunch mint leaf fresh
- 1 bunch basil fresh leaves
- 1 bunch cilantro fresh
For the peanut sauce:
- 3/4 cup sweet chili sauce
- 1/3 cup peanut butter , smooth or crunchy
- 1/2 teaspoon soy sauce low-sodium
- 1/2 teaspoon hoisin sauce
Instructions
- 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.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 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.
For the peanut sauce:
- Add all ingredients to a food processor or blender and pulse until smooth.
Notes
- For best results, wrap each spring roll individually in plastic wrap to keep the wrappers soft and prevent sticking when storing.
- Fresh Spring Rolls are best eaten the day they are made but can be stored in the fridge for 2-3 days.
- Additional optional fillings include bean sprouts, sliced avocado, chopped cooked chicken, romaine lettuce leaves, and sliced bell peppers for varied textures and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Sodium | 36mg | 2% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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