Fresh Summer Rolls with Spicy Peanut Dipping Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and refreshing rice paper rolls filled with shrimp, fresh vegetables, herbs, and avocado, served with a spicy peanut dipping sauce. Perfect for a light meal or party appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1lb 16/20 jumbo shrimp (peeled and deveined)
- 2 small thin cucumbers
- 1 head leaf lettuce (core removed then leaves separated)
- 2 carrots (peeled then cut into thin strips)
- 1 avocado (sliced)
- 20 basil leaves (large ones cut in half)
- 20 mint leaves
- 10 rice paper rounds
- 1/4 cup gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 1/4 cup creamy peanut butter
- 1 Tablespoon rice vinegar
- 1 Tablespoon siracha chili sauce (or more or less - I used Lee Kum Kee brand)
- 2-3 Tablespoons hot water
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 447mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 464mg
- Calcium
- 62mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.