Shrimp Spring Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring rolls filled with cooked shrimp, rice noodles, crisp vegetables, and aromatic herbs wrapped in delicate rice paper. Served with peanut-hoisin and spicy sweet-and-sour dips. Light and refreshing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 pound cooked shrimp (16/20 in size)
- 4 leaves romaine lettuce (cut in half)
- 1/4 head purple cabbage (thinly sliced)
- 3 ounces maifun rice sticks (or vermicelli rice noodles)
- 2 persian cucumbers (sliced into thin sticks)
- 1 medium carrot (halved and sliced into thin sticks)
- 16 fresh mint leaves
- 24 fresh cilantro leaves
- 8 green onions (dark parts only)
- 4 tablespoons PB2
- 3 tablespoons water
- 2 tablespoons hoisin sauce
- 1 tablespoon sambal oelek
- 2 teaspoons garlic paste (typically found in the refrigerated produce section)
- 2 teaspoons ginger paste (typically found in the refrigerated produce section)
- hot water (to reach desired consistency)
- 1/2 cup water
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons sugar
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons sambal oelek
- 1 teaspoon garlic paste (typically found in the refrigerated produce section)
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Sodium
- 1023mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3227mg
- Calcium
- 506mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1023MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.