How To Make Spring Rolls
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (1)

How To Make Spring Rolls

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 20%
CARBS 27G49% OF CAL
2G FIBER13G OTHER12G TOTAL SUGAR
FAT 8G35% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh rice paper rolls filled with crisp vegetables, noodles, herbs, and shrimp, served with a savory-sweet peanut dipping sauce. Light, refreshing, and bursting with flavor.

startervietnameseshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 ounces rice vermicelli noodles
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • 8 spring roll wrappers
  • 1 cup butter lettuce (ribs removed, leaves torn or cut)
  • 1 cup thinly sliced red cabbage
  • 1 cup thinly sliced carrots (peeled & cut to matchsticks)
  • 1 cup thinly sliced mango
  • 1 cup thinly sliced cucumber (Persian/English cucumbers)
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/4 cup fresh basil (or thinly sliced green onions)
  • 1/2 pound extra-small cooked shrimp (deviened & tails reoved, or use shredded chicken or leave out for vegetarian)
  • 1/4 cup creamy peanut butter
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1-1/2 tablespoons rice vinegar
  • 1-1/2 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper (optional, and to preference)
  • honey-roasted peanuts (coarsely chopped, optional, for topping)
PREP
30M
SODIUM
364MG
ESTIMATE
COMPLETE

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