Vietnamese Fresh Handheld Spring Rolls with Peanut Sauce
![Shanthi Appelo](https://cdn.sanity.io/images/ruord509/production/cbd441abfe6b89a06d4ff683b33226e1481fe3c8-188x188.jpg?w=3840&q=75&fit=clip&auto=format)
| 1 min read
![Spring rolls with sauce](https://cdn.sanity.io/images/ruord509/production/15e4d6597d7dc905fc3369a402fe787d520e01b8-600x300.jpg?w=3840&q=75&fit=clip&auto=format)
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.
![Shanthi Appelo](https://cdn.sanity.io/images/ruord509/production/d756fdc6116000a5c1227ae657ef7fcba1e7671c-506x613.jpg?w=3840&q=75&fit=clip&auto=format)