Vietnamese Shrimp Spring Rolls with Hoisin Peanut Sauce (Vegan-Friendly!)
User Reviews
5
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
8 spring rolls
-
Calories
236 kcal
-
Course
Dinner
-
Cuisine
Vietnamese
Vietnamese Shrimp Spring Rolls with Hoisin Peanut Sauce (Vegan-Friendly!)
Description
These spring rolls use softened rice paper wrappers folded around a mix of vermicelli noodles, aromatic fresh herbs including cilantro, mint, and basil, thinly sliced carrots and cucumber, and chopped cooked shrimp. The noodles are quickly softened in hot water and rinsed cool to prevent sticking. The rolls are carefully assembled by layering ingredients on the softened sheet and folding it tightly in a burrito style to hold the filling securely.
The accompanying hoisin peanut sauce blends hoisin sauce with creamy peanut butter and sriracha hot sauce, creating a dipping sauce that adds a savory, nutty, and mildly spicy flavor contrast to the fresh rolls. This sauce is served on the side for dipping each roll individually.
This recipe offers a option to substitute tofu or edamame for shrimp to make the rolls vegan or vegetarian. The fresh herbs and vegetables provide brightness and texture, while the noodles add body to the rolls. The dish is typically served fresh and not cooked further after assembly.
Ingredients
For the Spring Rolls:
- 8 rice paper sheets large
- 4 oz. vermicelli noodles instant
- 1 lb. Shrimp cut into small pieces (see notes, cooked
- 1/2 cup cilantro chopped, fresh
- 1/2 cup mint chopped, fresh
- 1/2 cup basil chopped, fresh
- 2 carrot sliced thinly with a vegetable peeler
- 1/2 cucumber cut julienne
For the sauce:
- 1/2 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon sriracha hot sauce
Instructions
- Boil some water (I used my teapot) and pour over the noodles in a bowl. Allow them to sit for about 3 minutes (or until softened), then drain and run cool water over them.
- Arrange all of your ingredients so they are easily accessed.
- Fill a large container or skillet with some warm water, and dip one rice paper roll into it for about 5 seconds. If it's not completely malleable after 5 seconds, don't worry- the residual water will seep into it while you are assembling the rolls and make it easy to roll up.
- Place the softened rice paper on a plate, and begin layering your ingredients on the bottom half of the paper. Begin with the noodles, then add the carrots, cucumbers, herbs, and finally the shrimp. Then, fold the sides of the rice paper over the filling and roll up like a burrito.
- Repeat for the remaining rice paper rolls.
- Mix all sauce ingredients together in a small bowl.
- Serve rolls with the sauce for dipping.
Notes
- Substitute tofu or edamame for shrimp to create a vegan or vegetarian version.
- Soften vermicelli noodles briefly in hot water and rinse with cool water to prevent clumping.
- Dip rice paper sheets briefly in warm water until pliable, then assemble quickly to avoid tearing.
- Mix hoisin, peanut butter, and sriracha thoroughly for a balanced dipping sauce with sweet and spicy notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8spring rolls
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 926mg | 39% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2827IU | 57% |
| Vitamin C | 6mg | 7% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
