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Fresh Vietnamese Spring Rolls
95%
2
Jessica Weiller
By Jessica Weiller

Fresh Vietnamese Spring Rolls

Instructions
Prep:30minCook:20min
These fresh and healthy Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. They are best consumed the day they are made.
Updated at: Thu, 17 Aug 2023 12:27:40 GMT

Nutrition balance score

Good
Glycemic Index
57
Moderate
Glycemic Load
9
Low

Nutrition per serving

Calories153.2 kcal (8%)
Total Fat7.3 g (10%)
Carbs16.7 g (6%)
Sugars2.3 g (3%)
Protein6.1 g (12%)
Sodium279.3 mg (14%)
Fiber1.3 g (4%)
% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

18 medium shell-on shrimp (21/25 count, about 3/4 pounds, defrosted if frozen)
18shrimp
medium, shell-on, 21/25 count, defrosted if frozen
3 ounces thin rice vermicelli (maifun)
3 ouncesthin rice vermicelli
maifun
1 large carrot, peeled and cut into thin matchsticks
1carrot
large, peeled and cut into thin matchsticks
1 to 1 1/2 Persian cucumber, cut into matchsticks (see note 1)
1Persian cucumber
cut into matchsticks
12 pieces of butter lettuce, bottom tough stems removed (see note 2)
12 piecesbutter lettuce
bottom tough stems removed
12 large (22cm) circular rice paper sheets
12rice paper sheets
large, 22cm, circular
warm water (for rolling spring rolls)
water
warm, for rolling spring rolls

Peanut Sauce

1/2 cup creamy peanut butter
½ cupcreamy peanut butter
1/2 cup filtered water
½ cupwater
filtered
2 tablespoons rice vinegar
2 tablespoonsrice vinegar
2 tablespoons soy sauce
2 tablespoonssoy sauce
1 1/2 to 2 tablespoons maple syrup (can sub with brown sugar, see note 4)
1 ½ tablespoonsmaple syrup
can sub with brown sugar
1 teaspoon toasted sesame oil
1 teaspoontoasted sesame oil

Instructions

View on healthynibblesandbits.com
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