5.0 from 69 votes
Vietnamese Spring Rolls
Vietnamese spring rolls are a delicious appetizer, snack or light meal for warm, spring and summer weather. They're filled with a variety of veggies and shrimp and served with an almond butter dipping sauce. Watch the video above to see how I make them!
Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 10 spring rolls
Calories: 194 kcal
Course:
Appetizer , Snacks
Cuisine:
Asian
Ingredients
Vietnamese Spring Rolls
- 15 medium raw shrimp peeled and deveined
- 10 asparagus spears
- 2 cups baby spinach
- 2 cups red cabbage thinly sliced
- 4 carrots julienned
- 2 cucumbers 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 toasted sesame oil
- 2 tsp white wine vinegar
- 2 garlic cloves minced
- 1 lime juiced
- 4 tbsp water
- optional sriracha sauce 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
- The rice paper wrappers I use and recommend are Three Ladies Brand. When you're rolling, it's best to roll as tightly as possible. The rice paper wrappers are pretty durable, so feel free to tug and tighten a little while you're rolling.
- You can leave the ends open when making the spring rolls, as I've done, or you can fold them in so everything is contained. It's up to you.
- If you have leftover almond butter dipping sauce, it's great mixed with rice noodles or my cauliflower rice.
Nutrition Information
Calories
194kcal
(10%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.001g
Cholesterol
21mg
(7%)
Sodium
727mg
(30%)
Potassium
468mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5037IU
(101%)
Vitamin C
20mg
(22%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10spring 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.