Vietnamese Spring Rolls
Vietnamese spring rolls are a delicious appetizer, snack or light meal for warm, spring and summer weather. They're filled with a variety of veggies and shrimp and served with an almond butter dipping sauce. Watch the video above to see how I make them!
Servings: 10 spring rolls
Vietnamese Spring Rolls
- 15 medium raw shrimp peeled and deveined
- 10 asparagus spears
- 2 cups baby spinach
- 2 cups red cabbage thinly sliced
- 4 carrots julienned
- 2 cucumbers julienned
- 1 cup mung bean sprouts
- 10 rice paper wrappers
Almond Butter Dipping Sauce
- 1/2 cup almond butter
- 5 tbsp tamari or coconut aminos
- 1 tbsp blackstrap molasses
- 2 tsp toasted sesame oil
- 2 tsp white wine vinegar
- 2 garlic cloves minced
- 1 lime juiced
- 4 tbsp water
- optional sriracha sauce or chili powder
At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.
Slice the shrimp in half and set aside.
To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.
Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.
To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.
- The rice paper wrappers I use and recommend are Three Ladies Brand. When you're rolling, it's best to roll as tightly as possible. The rice paper wrappers are pretty durable, so feel free to tug and tighten a little while you're rolling.
- You can leave the ends open when making the spring rolls, as I've done, or you can fold them in so everything is contained. It's up to you.
- If you have leftover almond butter dipping sauce, it's great mixed with rice noodles or my cauliflower rice.
Calories: 417.8kcal | Carbohydrates: 46.3g | Protein: 20.3g | Fat: 20g | Saturated Fat: 1.7g | Cholesterol: 35.4mg | Sodium: 1381.9mg | Fiber: 9.7g | Sugar: 12.3g