Name: Vietnamese Spring Roll with Peanut Sauce
Prep time: 40 min
Cook time: 5 min
Ingredients: 2 oz vermicelli rice noodles; 1 tbsp toasted sesame oil; 1/4 tsp salt; 1 cup lettuce; 1 cup red cabbage shredded; 2 medium carrots peeled cut into matchsticks; 1 medium cucumber sliced into strips; 1/4 cup spring onions; 1/4 cup coriander chopped; 1/4 cup mint chopped; 16 oz cooked prawns; 8 sheets rice paper (pring roll wrappers); 1/3 cup smooth peanut butter; 2 tbsp rice vinegar; 2 tbsp tamari ot soy sauce; 2 tbsp honey; 1 tbsp toasted sesame oil; 2 cloves garlic minced; 3 tbsp water

Print Recipe

Vietnamese Spring Roll with Peanut Sauce

Prep Time40 mins

Cook Time5 mins

Course: Appetizer, Quik Lunch, Side Dish

Cuisine: Asian

Keyword: Dairy Free, Gluten Free, Low Carbs, Meal Prep, Nuts, Spring rolls, Weight Loss

Servings: 8

Calories: 158kcal

Ingredients

Spring Rolls

2 oz vermicelli rice noodles
1 tbsp toasted sesame oil
1/4 tsp salt
1 cup lettuce
1 cup red cabbage shredded
2 medium carrots peeled cut into matchsticks
1 medium cucumber sliced into strips
1/4 cup spring onions
1/4 cup coriander chopped
1/4 cup mint chopped
16 oz cooked prawns
8 sheets rice paper (pring roll wrappers)

Peanut Sauce

1/3 cup smooth peanut butter
2 tbsp rice vinegar
2 tbsp tamari ot soy sauce
2 tbsp honey
1 tbsp toasted sesame oil
2 cloves garlic minced
3 tbsp water

Instructions

For the Spring Rolls

Prepare the noodles according toinstructions on packaging. Drain and rinse them under cool water, and place ina bowl. Toss the noodles with the sesame oil and salt and set aside.
Fill a shallow pan or container with aninch of water. Fold a lint-free tea towel in half and place it next to thedish. Make sure you have prepared all the other ingredients and have them closeby.
Place one rice paper in the water and letit soakforabout 10-20 seconds. Remove it from the water and carefullylayit flat on the towel. Leaving about 1 inch of the rice paper around the edges,cover the lower third of the paper with 2-3 prawns, a few pieces of butter lettuce,followed by all the other ingredients. Sprinkle generously with a mixture ofthe herbs.Ensurethat there is not toomuchfilling as you want to be able to fold the rice paper.
Fold the lower edge up over the fillings,rolling upward just until the filling is compactly enclosed. Fold over theshort sides like you would to make a burrito. Lastly, roll it up. Repeat withthe remaining ingredients.

For the Sauce

Servethe spring rolls with peanut sauce on the side as a dip. Servethemwhole, or sliced in half on the diagonal with a sharp chef’s knife.
In a small bowl, whisk together thepeanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2-3 tablespoonsof water, just enough to achieve a dip-like consistency.

Video

Nutrition Facts

8 servings per container

Amount Per ServingCalories158
% Daily Value *
Total Fat 6g 10%
Total Carbohydrate 17g 6%
Protein 10g 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Vietnamese Spring Rolls