5 from 69 votes
Vietnamese Spring Rolls
These Vietnamese spring rolls wrap fresh vegetables, mung bean sprouts, sliced asparagus, and halved cooked shrimp in softened rice paper wrappers to create a light and colorful appetizer or snack. The rolls are paired with an almond butter dipping sauce made from a blend of almond butter, tamari, molasses, sesame oil, vinegar, garlic, lime juice, and optional chili for heat, adding a nutty, savory contrast. Boiling and shocking shrimp and asparagus before assembly retains their vibrant color and crisp texture.
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings:
10
spring rolls
Calories:
194 kcal
Course:
Appetizer, Snacks
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 spring rolls
Amount Per Serving
Calories 194
% 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.