Vietnamese Fresh Handheld Spring Rolls with Peanut Sauce
Summer is wrapping up its heat for the year, but before fall soups hit the table this recipe is a must-try.
Though traditional fried spring rolls in a sweet and sour sauce serve up a delicious once-in-a-while treat, these fresh and nutrient-packed Vietnamese spring rolls are perfect for a healthy appetizer or part of a meal. Paired with a creamy peanut sauce, ingredients like soy sauce and ginger bring complexity to the dish.
The rice paper serves as a lower-calorie vehicle for fresh veggies when compared to a fried spring roll wrapper. The shrimp and peanut butter make this dish protein-rich while vegetables pack in fiber, folate and vitamins C and K.
Watch this quick video for a tutorial on rolling your spring rolls and scroll down for recipes:
About the author: Shanthi Appelo is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan.
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Photo credit: Shanthi Appelo
- 1 bag of large cooked shrimp, peeled and deveined
- Rice paper, which can be purchased at most grocery stores or Asian stores
- 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 red or green 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
Handheld Spring Rolls
1. 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.
2. 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.
Serve with peanut sauce (recipe below).
Storage Tip: Separate rolls with parchment paper to prevent them from sticking to each other.
Serving size: 2 rolls | Calories 190 (95 each) | Fat 6 g | Carbohydrates 17 g | Protein 17 g
- 2 Tbsp. peanut butter
- 1 Tbsp. low-sodium soy sauce
- 2 Tbsp. warm water
- 2 cloves garlic, minced
- 1 Tbsp. lime juice
- 2 tsp. fresh minced ginger
- 1 tsp. sesame or canola oil
- Optional toppings: crushed peanuts and red pepper flakes
1. Combine all ingredients with a blender and voila!
Serving size: 2 Tbsp. | Calories 65 | Carbohydrates 5 g | Fat 4.5 g | Protein 1.5 g