Shrimp Spring Rolls with Peanut Dipping Sauce

If you want to add more Vietnamese recipes to your recipe box, Shrimp Spring Rolls with Peanut Dipping Sauce might be a recipe you should try. One portion of this dish contains around 18g of protein, 12g of fat, and a total of 243 calories. This recipe serves 8. For $1.81 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 1 hour and 5 minutes. Head to the store and pick up peanut butter, rice paper, sesame seeds, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. 13 people found this recipe to be delicious and satisfying. It is a good option if you're following a dairy free and pescatarian diet. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. Shrimp Spring Rolls with Peanut Lime Dipping Sauce – 5 Points, Shrimp Spring Rolls with Hoisin Dipping Sauce, and Fresh Spring Rolls with Peanut Dipping Sauce are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside. To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby. To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets. Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used. Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

 

Step by step:

1. To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.

2. To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds.

3. Place the cilantro, mint and shrimp in separate work bowls nearby.

4. To soften the rice paper, fill a pie plate or shallow baking dish with tepid water.

5. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute.

6. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

7. Turn over the stack and begin working from the bottom of the stack first.

8. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled.

9. Place rolls seam side down on a plate and continue until all ingredients have been used.

10. Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

Nutrition Information:

covered percent of daily need