Vietnamese Shrimp Spring Rolls
Author: My Healthy Dish
Recipe type: Healthy
- 1 pound shrimp peeled and deveined
- 6-8 sheets rice medium size rice paper
- 8.8oz vermicelle noodle (rice noodles)
- 1 head of red leaf lettuce
- 1 handful of cilantro
- 1 cucumber sliced thin and long
- 1 tbsp. minced garlic
- 1 tbsp. avocado oil
- ½ tsp. salt
- ½ tsp. black pepper
- 2 tbsp. peanut butter
- 2 tbsp. hoisin sauce
- ¼ cup milk
- Heat large non-stick pan to medium heat and add oil and garlic. Cook garlic for 30 seconds to a minute and then add shrimp, salt and pepper. Cook for 3-5 minutes or until shrimp is fully cooked. Shrimp should be slightly curled into a C shape and orange/pink in color. Set aside to cool.
- Boil vermicelle noodles, follow instructions on bag.
- Wet rice paper and place on flat surface, add a leaf of red lettuce, some cilantro, and 1-2 sliced cucumber, and 1-2oz of cooked vermicelle noodles at the bottom. Tuck and roll once and add 3-4 shrimp and roll.
- For dipping sauce:
- In small bowl add hoisin sauce, peanut butter and milk. Whisk until creamy.
I’ve had so many request for Vietnamese Shrimp Spring Rolls recipe that I’ve finally decided to make this simple and delicious appetizer dish for the blog. We order Vietnamese Shrimp Spring Rolls every time we go to our local Pho restaurant (Vietnamese Noodle Soup). It’s usually under six dollars for two rolls and it’s served with a side of peanut dipping sauce. It will surprise you how easy this recipe is to make. I know trying out Asian recipes might be intimidating for a lot of people because so many ingredients are unfamiliar, but now most of these items can be found at your local grocery store. I know I’ve seen rice paper at Whole Foods, or you can brave any asian market and find it there and for cheaper.