Vietnamese Grilled Shrimp Spring Rolls
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Foodie Crush · by Heidi Larsen★ 4.8 (5)

Vietnamese Grilled Shrimp Spring Rolls

NUTRITION · PER SERVING19M COOK
CAL 9%·PRO 25%
CARBS 25G57% OF CAL
2G FIBER16G OTHER7G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh spring rolls filled with herbs, veggies, and grilled shrimp, served with a peanut dipping sauce. Flavorful and fresh, though requiring some assembly patience.

mainvietnameseshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 10
  • 1 pound uncooked shrimp (, 16-20 per pound. I prefer Key West pink shrimp because they're super sweet)
  • 1 tablespoon olive oil
  • 1 lime (juiced)
  • 1 teaspoon lime zest
  • kosher salt and freshly ground black pepper
  • 10-12 8- inch round rice paper wrappers
  • 6 ounces rice or vermicelli noodles (, softened in hot water and drained)
  • 1 red bell pepper (, seeded and thinly sliced)
  • 2 carrots (, peeled, halved and thinly sliced)
  • 1 cucumber (, peeled, seeded, halved and then thinly sliced)
  • 2 cups spring green lettuces
  • 1/2 cup cilantro leaves
  • 1/2 cup Thai basil leaves
  • 1/2 cup mint leaves
  • Peanut and Nuac Cham Dipping Sauces
  • 2 tablespoons smooth peanut butter
  • 1/4 cup hoisin sauce
  • 1 clove garlic (, minced)
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 3-4 limes (, juiced)
  • 2 tablespoons grated carrot
  • 2 tablespoons sugar
  • Pinch of red pepper flakes
PREP
15M
SODIUM
1303MG
ESTIMATE
COMPLETE

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