5.0 from 27 votes
Shrimp Spring Rolls Recipe
Bursting with juicy shrimp, creamy avocado, and crisp fresh vegetables, these spring rolls are an easy and healthy dish to serve at home or take on the go!
Prep Time
30 mins
Total Time
30 mins
Servings: 8 servings
Calories: 306 kcal
Course:
Main Course , Appetizer
Cuisine:
Vietnamese
Ingredients
- 24 Round Rice Paper Sheets
- 1 English cucumber
- 2 avocados
- 1 cup carrots shredded
- 2 cups purple cabbage shredded
- 1 lb cooked shrimp deveined and peeled
Instructions
- Slice the cucumber and avocados into long, thin strips.
- Soak a single rice paper in a shallow dish filled with warm water for 10-20 seconds. Lay it on a clean surface.
- Place an equal portion of all the veggies and shrimp on the bottom half of the rice paper. Fold over both sides and roll it up. Repeat the process until you use up the filling.
- Assemble the spring rolls in a single layer on a plate, making sure none of them are touching. Enjoy!
Cup of Yum
Nutrition Information
Calories
306kcal
(15%)
Carbohydrates
42g
(14%)
Protein
15g
(30%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
77mg
(26%)
Sodium
668mg
(28%)
Potassium
515mg
(15%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
3144IU
(63%)
Vitamin C
20mg
(22%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 668mg | 28% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3144IU | 63% |
| Vitamin C | 20mg | 22% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.