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Members Recipe

Vietnamese Fresh Spring Rolls with Peanut Sauce

Cool, crisp vegetables, fresh herbs, and tender shrimp are rolled up in delicate rice paper for a light, refreshing appetizer with zero frying required, then dipped into a rich, nutty peanut sauce for the perfect finishing touch.

40mPrep
10mCook
50mTotal
6 servingsServings
EasyDifficulty
★ 4.6Rating

Why You'll Love This

  • No oven or fryer needed, making this a cool and light appetizer for warm weather
  • Naturally fresh and colorful, packed with crisp vegetables and herbs
  • Peanut dipping sauce doubles as a great sauce for noodle salads or grilled skewers
Vietnamese Fresh Spring Rolls with Peanut Sauce

Ingredients

Nutrition (estimated per serving)

220Calories
11.0gProtein
8.0gFat
27.0gCarbs
2.5gFiber
430mgSodium

Method

  1. Bring a medium pot of water to a rolling boil over high heat. Add the shrimp and cook for 2 to 3 minutes, until they turn pink and opaque and curl into a loose C shape, reaching a safe internal temperature of 145 F. Drain immediately and transfer to a bowl of ice water to stop the cooking and cool them quickly.

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