Fresh Summer Spring Rolls with Creamy Peanut Sauce
These fresh rolls are a creative "hosting" meal. By prepping the veggie plates in advance, you allow your guests to build their own rolls, making for a fun, interactive, and incredibly healthy dining experience.
Servings: 4
Calories: 420kcal
Ingredients
The Rolls:
- 1 pack Rice Paper Rose brand recommended
- 1 pack Vermicelli Rice Noodles
- 1 lb Shrimp peeled and deveined
- 1/2 head Cabbage shredded
- 2 Cucumbers deseeded and sliced into matchsticks
- 2 Bell Peppers red and yellow, thinly sliced
- 1 cup Carrots shredded
- 2 Avocados sliced
- 1 bunch Cilantro
- 1 bunch Mint
- 1 bunch Green Onions
The Peanut Sauce:
- 4 tbsp Peanut Butter
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Honey
- 2 tsp Garlic minced
- 1-2 tsp Lime Juice
- 3 tbsp Water to thin
- 1 tsp Sesame Oil
- 1 tsp Sesame Seeds
Instructions
- Prep the Veggies: Shred the cabbage and carrots, and slice the peppers. For the cucumbers, remove the watery centers before slicing into sticks. Keep avocado in its skin until serving to prevent browning.
- Make the Sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, lime, water, sesame oil, and sesame seeds until smooth.
- Cook Protein & Noodles: Boil the vermicelli noodles according to package instructions (they cook fast!). Boil the shrimp until pink and opaque, then set aside to cool.
- Assemble: Dip a sheet of rice paper in cold water for a few seconds. Lay it flat and layer your noodles, veggies, and herbs in the center. Top with shrimp.
- Roll: Fold the sides in and roll tightly from the bottom up. Serve immediately with the peanut sauce.
Notes
Estimated Macros (Per Serving)
Calculated based on 3 rolls per serving, including sauce.| Nutrient | Amount |
| Calories | 420 kcal |
| Protein | 18g |
| Fat | 19g |
| Carbohydrates | 46g |
| Fiber | 6g |