Vietnamese Shrimp Salad Rolls with Peanut Sauce
These fresh spring rolls are crunchy, light, and fun to put together! They're perfect for summertime since it's so light and easy to eat on the go!
Ingredients
Shrimp
- 8 oz Shrimp deveined & peeled, large or jump
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon soy sauce
- 1/2 teaspoon fish sauce
Ingredients
- rice paper sheets
- 1 head butter lettuce leaves separated
- 2 carrot thinly sliced
- 2 bell pepper thinly sliced, red
- 2 cucumber thinly sliced
- handful basil
- handful mint
- peanut sauce for serving
Instructions
The Shrimp
- In a mixing bowl, combine the shrimp with the spices, soy sauce, and fish.
- Heat a large pan on medium-high heat then add about a tablespoon of oil. Add in the shrimp and cook for a few minutes. They should be pink and slightly charred. Remove them from the pan, allow them to cool for about 5 minutes, then cut them length-wise. Set aside.
To Assemble
- Have a large bowl of warm water handy. Dip and rotate the rice paper sheets a few times in the water until it’s pliable - not soggy! Place the rice paper on a clean slightly wet surface to prevent sticking.
- Optional: Wet another rice paper sheet and lay it on top. Doubling the rice paper sheets makes the shrimp summer rolls less likely to rip and gives a chewier texture!
- Lay lettuce at the bottom of the rice paper then stack your vegetables and herbs on top of it. Use the lettuce to roll and bundle up the vegetable so it's easier to manage. Try to avoid overstuffing, otherwise, it'll be harder to roll and easier to rip.
- Place a row of sliced shrimp right above the vegetables, the charred side down.
- Bring the sides of the rice paper towards the center then wrap the bottom of the rice paper over the vegetables and pull gently but firmly. You want to make this part as snug as possible without ripping the rice paper. Continue rolling upwards, while continuing to keep the roll taught, until you reach the top of the rice paper to seal.
- Serve immediately with peanut sauce or hoisin sauce. Enjoy!
Notes
- Don't Oversoak:
- Resist Overstuffing:
- Pre-Roll Then Roll Tight:
- Rice Paper Sheets: Rice paper sheets come in various sizes, so you can choose whichever you think is best, depending on how small / large you like your spring rolls. There's no wrong answer!
- Fillings: Feel free to be creative and add in your favorite veggies and herbs! Spring rolls are also a great way to use up any protein and veggies you need to clear out in your fridge.
- Lettuce: Soft pliable lettuce like butter lettuce works well for Vietnamese Salad Rolls because they're easier to roll compared to crunchier lettuce, such as Romaine.
Shrimp Salad Rolls Wrapping Tips:
Don't Oversoak: The rice paper should be dipped in water until it's pliable, not soggy. The rice paper will continue to soften as you build your summer roll. Resist Overstuffing: There's nothing like a plump spring roll, however, try to resist the urge to overfill your spring roll so it's easier to roll. You also reduce the risk of ripping the delicate rice paper. Pre-Roll Then Roll Tight: Use the lettuce to roll up the vegetables so they're easier to manage, then roll that up with the shrimp on the rice paper. The tighter you can get the rolls without ripping, the easier it’ll be to eat without them falling apart. Like anything else, it gets easier with practice!
- Don't Oversoak: The rice paper should be dipped in water until it's pliable, not soggy. The rice paper will continue to soften as you build your summer roll.
- Resist Overstuffing: There's nothing like a plump spring roll, however, try to resist the urge to overfill your spring roll so it's easier to roll. You also reduce the risk of ripping the delicate rice paper.
- Pre-Roll Then Roll Tight: Use the lettuce to roll up the vegetables so they're easier to manage, then roll that up with the shrimp on the rice paper. The tighter you can get the rolls without ripping, the easier it’ll be to eat without them falling apart. Like anything else, it gets easier with practice!
- Make it Lower Carb: The thin rice noodles add a nice chewy texture while making the salad rolls more filling. You can omit them though if you'd like to keep the rolls lower carb.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 66
% Daily Value*
| Serving | 100g | |
| Calories | 66kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 721mg | 30% |
| Potassium | 314mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 15mg | 17% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.