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Vietnamese Spring Rolls with Peanut Sauce
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- #16380
Spring rolls are a popular Vietnamese dish. This version is made by wrapping a mixture of cooked shrimp and rice stick noodles in spring roll wrappers and serving with a peanut sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Peanut Dipping Sauce
2 1/2 tablespoons tamari
1 teaspoon toasted sesame oil
3 tablespoons water
1/4 cup peanut butter
3 teaspoons spicy brown mustard
1 teaspoon rice wine vinegar
1 teaspoon minced fresh ginger
2 teaspoons honey
1 teaspoon crushed red pepper flakes
Spring Rolls
2 ounces rice stick noodles
16 (21-25 count size) shrimp, cooked and peeled
1 cup grated carrot
1 cup mung bean sprouts
1 cup peeled, seeded, and julienned cucumber
8 large red leaf lettuce leaves
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
8 spring roll wrappers
directions
For the dipping sauce: stir together the tamari, sesame oil, water, peanut butter, mustard, vinegar, ginger, honey, and crushed red pepper in a bowl and then set aside.
Place very hot water in a heat-proof bowl. Add the rice stick noodles and let soak for 15 minutes or until soft.
Add hot water to a shallow dish. Quickly dip one spring roll wrapper in the water, keeping it from folding over on itself. It should feel rubbery. Lay it out flat on a work surface (plate, cutting board, etc).
Layer 1/4 ounce rice stick noodles, 2 shrimp, 1/8th cup carrot, 1/8th cup bean sprouts, 1/8 cup cucumber, 1 red leaf lettuce leaf, 1 teaspoon mint, and 1 teaspoon cilantro on the middle of the wrapper. Fold the bottom half of the wrapper up over the ingredients. Fold the sides in creating an envelope shape. Roll up to seal in the ingredients. Set seam side down on a plate and cover with a damp towel. Proceed with the remaining spring rolls.
Serve the spring rolls immediately with the peanut dipping sauce.
nutrition data
214 calories, 6 grams fat, 32 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
August 17, 2013
The only thing I do different is skip the cucumber and use chopped onion instead (personal preference). These are very easy to make and make a good lunch or light supper.