Vietnamese Spring Rolls
User Reviews
5
Vietnamese Spring Rolls
Description
Vietnamese Spring Rolls utilize translucent rice paper wrappers softened briefly in warm water, then filled with a combination of baby spinach, red cabbage, julienned carrots and cucumber, mung bean sprouts, steamed asparagus spears, and halved cooked shrimp. The shrimp and asparagus are quickly boiled and cooled in ice water to maintain texture and color. The rolls are tightly rolled to hold the ingredients together, with the ends either left open or folded in.
The accompanying almond butter dipping sauce combines creamy almond butter with salty tamari, sweet molasses, toasted sesame oil, acidic white wine vinegar, garlic, lime juice, and water to balance thickness, with optional Sriracha for heat. This sauce adds richness and bold flavor, complementing the fresh, crisp vegetables and mild shrimp in the rolls.
The recipe recommends using durable rice paper brands for easier rolling and tight wraps. The leftovers of the dipping sauce can be repurposed as a sauce for rice noodles or cauliflower rice, extending its use beyond just spring rolls.
Ingredients
Vietnamese Spring Rolls
- 15 Shrimp peeled and deveined, medium, raw
- 10 asparagus spears
- 2 cups baby spinach
- 2 cups red cabbage thinly sliced
- 4 carrot julienned
- 2 cucumber julienned
- 1 cup mung bean sprouts
- 10 rice paper wrappers
Almond Butter Dipping Sauce
- 1/2 cup almond butter
- 5 tbsp tamari or coconut aminos
- 1 tbsp blackstrap molasses
- 2 tsp sesame oil toasted
- 2 tsp white wine vinegar
- 2 garlic minced, cloves
- 1 lime juiced
- 4 tbsp water
- Sriracha sauce optional, or chili powder
Instructions
- At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.
- Slice the shrimp in half and set aside.
- To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.
- Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.
- To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.
Notes
- Use Three Ladies Brand rice paper wrappers for better durability and easier rolling.
- Roll the spring rolls tightly for better holding; you can fold ends in or leave open as preferred.
- Cook shrimp and asparagus simultaneously, then immediately cool in ice water to preserve texture and color.
- Leftover almond butter sauce tastes great mixed with rice noodles or cauliflower rice for other meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10spring rolls
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 21mg | 7% |
| Sodium | 727mg | 30% |
| Potassium | 468mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5037IU | 101% |
| Vitamin C | 20mg | 22% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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