thepioneerwoman.com
Spring Rolls
Spring rolls feature rice paper wrapped around noodles, shrimp, fresh fruits and veggies, and a homemade peanut sauce! It's a healthy snack or lunch recipe.
Prep
1h
Cook
—
Total
1h
Serves
16
Instructions
- 01
For the spring rolls: Prepare the vermicelli according to the package directions.
- 02
Fill a pie dish or a wide, shallow bowl with warm water. Working with 1 spring roll wrapper at a time, dip a wrapper in the water for a few seconds until softened. Place the softened wrapper on a damp cutting board. Working on the bottom third of the wrapper, layer on a small amount of lettuce, noodles, carrot, cucumber, mango, green onion, and herbs. Place 3 to 4 pieces of shrimp on top of the vegetables. Fold the bottom of the wrapper up over the fillings, fold the corners of the wrapper in, and tightly roll the spring rolls. Place the finished rolls on a serving platter and cover with a damp paper towel. Repeat with the remaining ingredients.
- 03
For the peanut sauce: In a medium bowl, whisk together the peanut butter, hot water, lime juice, honey, hot sauce, sesame oil, soy sauce, and garlic until well combined. Transfer to a serving bowl and top with chopped peanuts, if you like.
- 04
Serve the spring rolls with the peanut sauce and sweet chili sauce.
Nutrition
per serving
- Calories
- 2433
- Protein
- 96g
- Carbs
- 326g
- Fat
- 74g
- Fiber
- 57g
- Sugar
- 87g
- Sat. fat
- 15g
- Sodium
- 1695mg
- Cholesterol
- 365mg
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