Vietnamese Fresh Handheld Spring Rolls with Peanut Sauce
| 1 min read
Serving Amount
Ingredients
16 oz. large cooked shrimp, peeled and deveined
Rice paper
A bunch of spring lettuce mix or other lettuce type such as romaine or butter lettuce
1 bell pepper, cut into strips/spears
1 cucumber, cut into strips/spears
2 sprigs cilantro
1 onion (red sliced thin or green in spears)
1 avocado, cut to thin slices
Other optional ingredients: mango, shredded carrots, imitation crab sticks, rice noodles
2 Tbsp. peanut butter
1 Tbsp. low sodium soy sauce
2 Tbsp. warm water
2 cloves minced garlic
1 Tbsp. lime juice
2 tsp. ginger, fresh, minced
1 tsp. sesame or canola oil
Optional toppings: crushed peanuts and red pepper flakes
Instructions
Step 1
Spring Rolls
Step 2
Soak rice paper in warm water for 5-10 seconds. Soaking it for too short of time will make the paper crack while soaking it for too long will make the paper mushy and break.
Step 3
Apply ingredients on two opposite sides of the rice paper, folding at the top over the first bunch of ingredients, then fold in on both sides and continue rolling.
Step 4
Peanut Sauce
Step 5
Combine all ingredients with a blender and serve.
