Vietnamese Shrimp Spring Rolls with Hoisin Peanut Sauce (Vegan-Friendly!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring rolls filled with cooked shrimp, rice noodles, herbs, and vegetables, served with a spicy hoisin peanut sauce. Light and refreshing, these are a popular appetizer or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 Large Rice Paper Sheets
- 4 oz. Instant Vermicelli Noodles
- 1 lb. cooked shrimp (cut into small pieces (see notes))
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup fresh mint (chopped)
- 1/2 cup fresh basil (chopped)
- 2 carrots (sliced thinly with a vegetable peeler)
- 1/2 cucumber (cut julienne)
- 1/2 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon Sriracha hot sauce
At a glance
PER SERVING · TIME 20M
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
- Sodium
- 442mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.