Thai Shrimp Rolls With Peanut Sauce
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5.0
6 reviews
Excellent
Thai Shrimp Rolls With Peanut Sauce
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These Thai shrimp rolls, wrapped in rice paper with vegetables, are paired with a delicious peanut sauce—an easy and healthy appetizer option.
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Ingredients
FOR THE SPRING ROLLS
- 1 pack rice paper wrappers
- 1 pack dried rice vermicelli
- 30 medium Shrimp cleaned and deveined
- 2 ripe mangoes
- 1 large carrot
- 1 large cucumber
- 1 lettuce
- 1 bunch green onions
- 1 bunch mint
- 1 bunch Coriander
FOR THE PEANUT SAUCE
- 1 cup peanut butter
- 1/2 cup water
- 5 tbsp honey
- 4 tbsp fresh lime juice
- 1 tbsp sesame oil
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Instructions
MAKE PEANUT SAUCE
- Mix 1 cup peanut butter, 1/2 cup water, 5 tablespoons honey, 2 tablespoons lime juice, and 1 tablespoon sesame oil in a pan over medium heat. Stir until creamy. For a thicker sauce, simply cook longer.
COOK RICE VERMICELLI
- Bring a pot of water to a boil, add the rice vermicelli, and cook for 1–2 minutes or until they are soft yet still retain a bit of a bite. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking.
COOK SHRIMP
- Place a grilling pan over medium-high heat. Place the shrimp or your choice of protein and cook for 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook. If adding chicken or other protein, adjust cooking time accordingly. Set aside to cool.
PREP THE VEGETABLES
- Rinse all your vegetables under cold water. Peel those that require peeling. Then, slice them into long, thin strips or julienne them for easy rolling. Finely chop your herbs and dry everything.
ROLL THAI SHRIMP ROLLS
- Dip one rice paper wrapper into a bowl of lukewarm water for about 10 seconds. It should be slightly pliable but still hold a bit of firmness.
- In the center of the wrapper, arrange a layer of vegetables, followed by shrimp and a small amount of rice vermicelli. Feel free to adjust the quantities and order.
- Gently lift the bottom edge of the rice paper and fold it over the fillings. Roll it away from you once to tighten.
- Fold in the left and right sides of the rice paper towards the center to seal the sides of your roll.
- Continue rolling upwards until the rice paper completely wraps around the fillings. Repeat until you’re out of vegetables and serve immediately.
Notes
- I haven't specified exact amounts for the vegetables, so feel free to stuff the rolls with as much or as little of each green as you like. It's all about personal preference.
- Use the nutrition card in this recipe as a guideline.
- I haven't specified exact amounts for the vegetables, so feel free to stuff the rolls with as much or as little of each green as you like. It's all about personal preference.
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
16mg
(5%)
Sodium
49mg
(2%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
149IU
(3%)
Vitamin C
5mg
(6%)
Calcium
12mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 30rolls
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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