Spring Rolls with Peanut Sauce
User Reviews
5
Spring Rolls with Peanut Sauce
Description
The Spring Rolls contain cooked, sliced shrimp, thin vermicelli noodles, fresh herbs like Thai basil or cilantro, and shredded carrot, all wrapped in soft rice paper. The shrimp are sliced lengthwise to lie flat within the roll, avoiding puffiness and providing a neat presentation. Vermicelli noodles are softened in hot water and cooled, adding a tender texture that balances the crisp vegetables.
The accompanying peanut sauce blends creamy peanut butter and coconut milk with liquid aminos, maple syrup, and sweet chili sauce, creating a sauce that is sweet, savory, and mildly spicy. This sauce serves as a flavorful dip that enhances the freshness of the spring rolls.
These spring rolls are served chilled or at room temperature, typically as appetizers or light bites. Optional additions like purple cabbage and avocado add extra texture and flavor variations.
For maintaining freshness if saving leftovers, the spring rolls should be tightly wrapped and refrigerated. The peanut sauce may thicken when chilled and can be thinned with water or coconut milk for dipping consistency.
Ingredients
For the Spring Rolls:
- 1 spring roll rice wrappers
- 1 (8-oz) package rice vermicelli noodles
- 1 lb Shrimp sliced in half length-wise, cooked, steamed
- 15 leaves Thai basil
- 1 cup carrot shredded
For the Peanut Sauce:
- 1/3 cup peanut butter unsweetened, creamy
- 1/3 cup coconut milk full-fat, canned
- 1 Tbsp liquid aminos **
- 1 Tbsp pure maple syrup
- 1 Tbsp sweet chili sauce
Optional Add-ins:
- 1 to 2 cups purple cabbage shredded
- 1 to 2 large avocado sliced
- 1 cup cilantro loosely packed, or mint
Instructions
Prepare the Sauce:
- In a small bowl, stir together all of the ingredients until well-combined. Taste the sauce for flavor and add more pure maple syrup to your personal taste. Set aside (or refrigerate) until ready to use.
Make the Spring Rolls:
- Bring a small pot of water to a boil, then remove it from the burner. Add the vermicelli rice noodles and allow them to sit for 5 minutes, stirring occasionally. Strain the noodles, put them in a bowl, and refrigerate until cool.
- Slice the shrimp down the center lengthwise and cut in half so that they lay flat in the spring rolls instead of puffing out.
- Add hot water to a wide-mouth saucepan or large bowl. Lay one spring roll skin (wrapper) flat on the hot water just until wet. Place it on a flat surface (such as a plate, cutting board or piece of parchment paper).
- Lay three to four shrimp slices on the center of the rehydrated rice paper. Add your desired amount of vermicelli noodles, one basil leaf (or cilantro or mint), shredded carrot, red cabbage, avocado slices, and any other add-ins you fancy.
- Wrap the stuffing just as you would a burrito, making sure to wrap tightly. First, fold up the bottom of the rice wrapper, covering some of the ingredients in the center. Then, fold in the sides. Finally, fold down the top of the spring roll wrapper, covering the rest of the ingredients in the center.
- Serve immediately with homemade peanut sauce!
Notes
- Use pre-cooked shrimp or cook shrimp by your preferred method such as grilling or sautéing with garlic for added flavor.
- Substitute low-sodium soy sauce for liquid aminos in the peanut sauce if needed.
- Store leftover spring rolls wrapped tightly in plastic and refrigerated; consume within a short period for best freshness.
- Chilled peanut sauce may thicken—thin with a small amount of water or coconut milk before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10spring rolls
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1Spring Roll | |
| Calories | 96kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 293mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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