Fresh Spring Rolls with Peanut Sauce
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Belly Full · by Amy Flanigan★ 5.0 (6)

Fresh Spring Rolls with Peanut Sauce

NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 11%
CARBS 21G48% OF CAL
3G FIBER3G OTHER15G TOTAL SUGAR
FAT 8G43% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh vegetable and herb spring rolls filled with plump shrimp, served with a homemade peanut dipping sauce. Bright, refreshing, and beautiful to present.

startershellfishdairy free
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Nutrition & ingredients

Ingredients

serves 10
  • 15 medium shrimp ((21-25 count), in shell, thawed if frozen)
  • 10 (8½ inch) round rice paper wrappers (have extra in case they tear)
  • 5 green leaf lettuce leaves (thick stem ends removed, torn in half, butter lettuce also works)
  • 1 cup fresh basil leaves
  • 20 fresh mint leaves
  • ½ cup fresh cilantro leaves
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 small red bell pepper (seeds and ribs removed, cut into long matchsticks)
  • ½ English cucumber (seeded and cut into long matchsticks)
  • 1 medium avocado (peeled, halved, and thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)
  • sweet chili sauce (for dipping)
  • peanut sauce (for dipping)
  • ¼ cup creamy peanut butter
  • 4 tsp low-sodium soy sauce
  • 1 tbsp freshly squeezed lime juice
  • 2 tsp brown sugar
  • 1 tsp chili garlic sauce (or more to taste)
  • 1 tsp freshly grated ginger
  • 2-3 tbsp water (whisked to desired consistency)
PREP
40M
SODIUM
1021MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.