Fresh Spring Rolls Recipe with Peanut Dipping Sauce
User Reviews
5
Fresh Spring Rolls Recipe with Peanut Dipping Sauce
Description
This Fresh Spring Rolls recipe uses peeled and deveined shrimp quickly boiled then cooled, paired with thinly sliced asparagus spears, softened rice noodles, julienned carrot, sliced green onions, and fresh cilantro. All these ingredients are wrapped tightly in rice spring roll wrappers softened in warm water, creating individual rolls with a mix of textures from crisp vegetables to tender shrimp and noodles.
The accompanying peanut dipping sauce combines smooth peanut butter, brown sugar, minced garlic, ginger, hoisin sauce, hot water, and cayenne pepper for a rich, slightly sweet, and mildly spicy complement. The mixture brings a creamy and aromatic element that enhances the mild spring rolls.
These rolls are served fresh to maintain their delicate texture, making them an ideal light snack, appetizer, or part of a larger meal. The balance of fresh herbs with cooked shrimp and crunchy vegetables creates a layered eating experience.
Ingredients
- 12 Shrimp peeled & deveined
- 6 asparagus
- 2 oz. rice noodles 1/3 of the package I picked up
- 4 green onions sliced
- 1 carrot julienned finely
- 1/2 bunch cilantro
- 12 rice spring roll wrappers
for the sauce-
- 2 tablespoons peanut butter smooth, creamy
- 1 1/2 tablespoons brown sugar
- 1/8 teaspoon ginger
- 1 clove garlic finely minced
- 2 tablespoons hoisin sauce
- 2 tablespoons water hot
- healthy pinch cayenne pepper more or less depending how spicy you like it
Instructions
- Place rice noodles in a bowl and cover with cold water. Set aside.
- Bring a small pot of water to boil. Salt water generously, drop shrimp in and cook until pink and opaque, about 1 minute. Remove and place into a bowl of ice water. Bend asparagus in half until the bottom woody end snaps off. Slice down the center vertically to get 2 very skinny spears.
- Drop into water and boil until crisp-tender, 2 minutes. Remove and place into ice water with shrimp. Drain rice noodles and place into boiling water. Cook until tender, about 7 minutes and drain. While noodles are cooking, slice shrimp in half lengthwise.
- To assemble spring rolls, place one spring roll wrapper into very warm water until it softens up. Remove and place onto work surface. Stack up shrimp, noodles, asparagus, green onions, carrot and cilantro on the bottom half of the wrapper. Fold up tightly, burrito-style and place on serving platter. Repeat until all wrappers have been filled.
- For the sauce, mix all ingredients together until smooth in consistency. If the hot water doesn’t dissolve the sugar or create a smooth sauce, microwave 30 seconds. Pour into serving dish and place along side spring rolls. Serve cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 672mg | 28% |
| Potassium | 252mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2915IU | 58% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 85mg | 9% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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