Spring Rolls (Thai Style)

Name: Spring Rolls (Thai Style)
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 12 round rice paper wrappers; ½ lb cooked shrimp, halved lengthwise; 4 oz rice vermicelli, cooked; 2 cups lettuce, leaf; 1 shredded carrot; ½ cup mint; ½ cup cilantro; 3 tbsp hoisin sauce, for dipping; 1 tbsp peanut butter, for dipping

Fresh rice paper rolls with shrimp, herbs, vermicelli, and peanut dipping sauce.

Total time: 20 min
Prep: 20 min
Serves: 8
Difficulty: Easy
Per serving: 180 kcal

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Ingredients

12 round rice paper wrappers
½ lb cooked shrimp, halved lengthwise
4 oz rice vermicelli, cooked
2 cups lettuce, leaf
1 shredded carrot
½ cup mint Swap
½ cup cilantro Swap
3 tbsp hoisin sauce, for dipping Swap
1 tbsp peanut butter, for dipping Swap

Equipment

bowl, knife

Method

Dip rice paper in warm water until pliable.
Lay wrapper flat. Layer lettuce, vermicelli, shrimp, herbs, carrot.
Fold sides, roll tightly.
Mix hoisin with peanut butter for dipping sauce. Serve.

Nutrition per serving

Calories: 180
Protein: 10g
Carbs: 24g
Fat: 4g

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

thai · spring-rolls · shrimp · fresh · summer · appetizer · healthy

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Ingredients

Equipment

Method

Nutrition per serving

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