Shrimp Spring Rolls
These spring rolls are the FRESHEST and EASIEST meal idea ever! They can be customized to your liking by mix-and-matching each roll by adding your favorite vegetables and proteins.
As a bonus, this is a great family meal idea because everyone can get involved!
Ingredients:
For the rolls
- 4-5 rice paper sheets
- 4-5 green leaf lettuce
- 4-5 whole jumbo shrimp, boiled
- 1 block of dried rice vermicelli noodles, cooked and drained
- 1/2 carrot, julienned
- 1/3 cucumber, julienned
- 1 avocado, sliced
- Mint
- Cilantro
- Green onion, green part only
Nuoc Cham sauce
- 1 tbsp fish sauce
- 1 tsp lime juice
- 1 tsp white sugar
- 1 garlic clove, minced
- 1/4 cup cold water
- 1/2 birds eye chilli
Hoisin peanut sauce
- 3 tbsp hoisin sauce
- 1 tbsp peanut butter, melted
- 1 tsp sesame oil
- hot water
Instructions:
Preparation
- Prepare the veggies by julienning the carrot, cucumber and avocado. Pick and wash the mint, cilantro and lettuce. Cut the green onion into the same length as the rice paper.
- In a pot of boiling water, cook the shrimp for 2-4 minutes or until they begin to float. Remove them from the pot, cool it down, then slice each shrimp length-wise in half.
- In the same pot of boiling water, cook the vermicelli noodles according to package instructions. When it is cooked, drain and rinse under cold water and set aside.
Assembly
- Fill a flat dish with cold water. Submerge the rice paper rolls in the water for 15-20s and place it onto a cutting board or flat surface.
- Place the lettuce, vermicelli, mint, cilantro, carrot, cucumber and avocado in the middle of the rice paper, leaving 1 inch margins all around.
- Start wrapping the roll by folding the edge closest to you, over all the toppings. Then fold in the left and right side.
- Place 2 shrimp halves and a green onion on the folded section. Then continue rolling the wrap away from your body. Voila! A completed wrap.
Sauces
- Mix all the ingredients together.
ENJOY! Make sure to tag us in your recipe photos on Instagram @vancouverdietitians!
