Starter
Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce
35 minServes 8Nutri-Score B€€
B
35 min
35 minVietnamese Shrimp Spring Rolls with Peanut Dipping Sauce
what you need
Ingredients
rice paper wrappers (round wrappers)Pantry8 pieces
cooked shrimp (peeled, deveined, halved lengthwise)Fish200 g
bean sprouts (rinsed and drained)Produce150 g- lettuce (leaves torn)Produce80 g
carrot (julienned)Produce1 piece
cucumber (julienned)Produce1 piece- fresh mint (leaves picked)Produce10 g
- peanut butter (smooth)Pantry30 g
- hoisin saucePantry30 g
milkDairy80 ml
per serving
Nutrition
111kcal
- Carbs
- 16 g
- Proteins
- 5 g
- Fat
- 3 g
what you’ll use
Tools
Mixing bowl
Whisk
step by step
Method
- Step 1
Prepare the fillings
- Peel and devein the shrimp, then halve them lengthwise.
- Julienne the carrot and cucumber and tear the lettuce leaves.
- Rinse and drain the bean sprouts and pick the mint leaves.
- Step 2
Soak the rice paper
- Quickly dunk a rice paper wrapper in water, just a few seconds.
- Do not soak it long: it keeps softening while you wrap.
- Step 3
Fill and roll
- Lay the wrapper flat and layer lettuce, bean sprouts, carrot, cucumber and mint.
- Place the shrimp halves on top, then fold in the sides and roll tightly.
- Step 4
Make the peanut dipping sauce
- Whisk the peanut butter, hoisin sauce and milk until smooth.
- Add a splash more milk if you want a runnier sauce.
- Step 5
Store and serve
- Wrap each roll individually in plastic wrap if not eaten right away, so they stay fresh and don't stick together.
- Serve the rolls with the peanut dipping sauce.