Vietnamese Spring Rolls With Hoisin Peanut Dipping Sauce Recipe

Name: Vietnamese Spring Rolls With Hoisin Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp fresh; 1 cucumber cut into thin, long strips; 1 red pepper cut into thin long strips; 1 head lettuce green, any kind; 1 bunch cilantro; 1 bunch mint; rice paper; rice vermicelli noodles; 1 clove garlic minced; 1 teaspoon olive oil; 1/4 cup peanut butter organic; 2 teaspoons sauce hoison; 1/4 cup water more if needed; Sriracha chili sauce optional

Servings: persons

1 pound shrimp fresh
1 cucumber cut into thin, long strips
1 red pepper cut into thin long strips
1 head lettuce green, any kind
1 bunch cilantro
1 bunch mint
rice paper
rice vermicelli noodles
1 clove garlic minced
1 teaspoon olive oil
1/4 cup peanut butter organic
2 teaspoons sauce hoison
1/4 cup water more if needed
Sriracha chili sauce optional

1
Bring a saucepan to a boil on medium heat. Add shrimp and poach for 3-4 minutes until bright pink. Allow to cool to room temperature. Remove skins, devein and slice in half crosswise. Set aside. Bring a medium saucepan filled halfway with water to a boil. Once a rapid boil is reached, add rice vermicelli noodles, cover and immediately remove from heat. Set timer for 5 minutes. After 5 minutes, drain noodles in a colander and rinse with cold water to stop cooking. Allow to dry at room temperature or in the refrigerator.
2
Meanwhile, begin to prepare the dipping sauce. Heat a small small saucepan with olive oil on medium-low heat. Add garlic and saute quickly, about 20 seconds. Do not let garlic burn. Add peanut butter and hoisin sauce and continue to stir. When sauce begins to incorporate and thickens up, add water. Adjust to taste and continue to add water, 1 tbsp. at a time, if it becomes too thick. Remove from heat and set aside.
3
To assemble rolls, dip single sheets of rice paper into hot water. Allow excess water to drain and quickly place on a plate. Once rice paper becomes pliable and soft, add shrimp, softened noodles, cucumbers, red peppers, cilantro and mint. Carefully roll closed and slice in half. Serve with hoisin peanut dipping sauce.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound shrimp fresh, 1 cucumber cut into thin, long strips, 1 red pepper cut into thin long strips, 1 head lettuce green, any kind, and more.

Yes, Vietnamese Spring Rolls With Hoisin Peanut Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Spring Rolls With Hoisin Peanut Dipping Sauce

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