Shrimp Spring Rolls
Shrimp Spring Rolls are bright, fresh, and flavorful. Follow the easy step-by-step instructions for an elegant appetizer in minutes.
Servings: 10
Calories: 312kcal
Ingredients
- 10 spring roll wrappers
- 8 ounces rice noodles, cooked according to package directions
- ½ pound shrimp, cooked, peeled, deveined, tail off
- 2 carrots, julienne cut
- 1 red bell pepper, julienne cut
- 2 cucumbers, julienne cut
- 4 green onions, cut into strips
- 10 leaves butter lettuce
- mint leaves, cilantro leaves, and basil leaves
For the Peanut Sauce
- ¾ cup creamy peanut butter
- 6 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- ½ cup water
- chopped peanuts to taste
Instructions
- Prepare the peanut sauce by mixing together all the ingredients in a bowl. Let chill in the fridge while you prepare the spring rolls.
- Fill a shallow dish, like a pie dish, with water. Quickly dunk the spring roll wrapper into the water and place it on your work surface. Add shrimp to the middle of the wrapper.
- Layer rice noodles, cilantro, mint, basil, and veggies on top of the shrimp.
- Add lettuce on top of the veggies. Roll the spring roll like you would roll a burrito, tucking the ends in. Serve immediately with peanut dipping sauce.
Video
Nutrition
Calories: 312kcal | Carbohydrates: 42g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 886mg | Potassium: 413mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3002IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg