Fresh Spring Rolls with Peanut Sauce
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Averie Cooks · by Averie Sunshine★ 4.8 (9)

Fresh Spring Rolls with Peanut Sauce

NUTRITION · PER SERVING33M COOK
CAL 9%·PRO 20%
CARBS 13G30% OF CAL
2G FIBER3G OTHER8G TOTAL SUGAR
FAT 10G51% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh rice paper rolls filled with vegetables, herbs, rice noodles, and optional protein, served with creamy peanut sauce. Light, refreshing, and completely customizable.

mainvietnamesedairy freegluten free
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Nutrition & ingredients

Ingredients

serves 12
  • heaping 1/3 cup creamy peanut butter
  • 1/4 cup honey (or to taste)
  • 1/4 cup sesame oil (or to taste)
  • 2 tablespoons apple cider or rice vinegar
  • 1 to 2 teaspoons ground ginger (or to taste)
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1/4 cup coconut milk (canned or carton, or as desired for consistency)
  • 1 to 2 tablespoons chopped peanuts (for garnishing (I used salted peanuts))
  • 1 pound peeled (cleaned, and boiled (I used fresh U-20 shrimp that I cleaned and de-veined before boiling))
  • 12 rice paper wrappers
  • one 10-ounce packaged of bagged salad mix with a variety of greens (cabbage, and radicchio)
  • 1 large cucumber (peeled and diced into very thin spears about 4-inches long)
  • 1 red (orange or yellow bell pepper, seeded and diced into very thin spears about 4-inches long)
  • 1 cup shredded carrots (use a store bought bag to save time)
  • 1 bunch fresh basil (or as desired)
PREP
30M
SODIUM
359MG
ESTIMATE
COMPLETE

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