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:

1 cup finely shredded cabbage

1/3 cup grated carrot

16 cilantro leaves, whole

3 ounces bean thread noodles, cooked and drained

2 tablespoons minced fresh ginger

1/4 cup sliced green onion

16 mint leaves, whole

1/2 cup peanut butter

1/4 teaspoon red pepper flakes

16 (6-inch) round sheets rice paper

4 tablespoons rice vinegar

1/4 cup sesame seeds, toasted

1 pound shrimp, cooked, peeled and split in half lengthwise

2 tablespoons soy sauce

1/4 cup hot water

2 tablespoons sweet white miso

Equipment:

bowl

baking pan

paper towels

plastic wrap

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:

Quickview
243k Calories
18g Protein
11g Total Fat
17g Carbs
17% Health Score
Limit These
Calories
243k
12%

Fat
11g
18%

  Saturated Fat
2g
14%

Carbohydrates
17g
6%

  Sugar
2g
3%

Cholesterol
143mg
48%

Sodium
946mg
41%

Get Enough Of These
Protein
18g
36%

Selenium
31µg
45%

Manganese
0.73mg
37%

Vitamin K
27µg
26%

Vitamin A
1308IU
26%

Copper
0.48mg
24%

Phosphorus
225mg
23%

Magnesium
70mg
18%

Iron
3mg
17%

Vitamin B3
3mg
16%

Calcium
157mg
16%

Vitamin E
2mg
15%

Zinc
2mg
15%

Fiber
2g
11%

Vitamin C
8mg
10%

Vitamin B6
0.19mg
9%

Folate
36µg
9%

Potassium
274mg
8%

Vitamin B12
0.42µg
7%

Vitamin B1
0.1mg
7%

Vitamin B2
0.08mg
5%

Vitamin B5
0.36mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Slow Cooker Buffalo Chicken Sandwiches

Gal on a Mission

Creamed chicken and potato soup

Casaveneracion

Spaghetti Noodle Salad

I Love Hawaiian Food Recipes

Vegan German Potato Salad

Fat Free Vegan

Tex-Mex Polenta Rounds with Chunky Guacamole

Foodista