Description
Thai Shrimp Rolls with Peanut Sauce are fresh, healthy, and packed with flavor, combining shrimp, crisp vegetables, and rice noodles wrapped in rice paper and served with a creamy homemade peanut sauce. A perfect appetizer or light meal!
Ingredients
For the Spring Rolls: rice paper wrappers, dried rice vermicelli, medium shrimp (cleaned and deveined), ripe mangoes, large carrot, large cucumber, lettuce, green onions, mint, coriander
For the Peanut Sauce: peanut butter, water, honey, fresh lime juice, sesame oil
Instructions
- In a pan over medium heat, combine peanut butter, water, honey, lime juice, and sesame oil. Stir until the sauce is creamy, cooking for a few extra minutes if you prefer a thicker sauce.
- Bring a pot of water to a boil. Add the rice vermicelli and cook for 1–2 minutes. Drain and rinse under cold water.
- Heat a grilling pan over medium-high heat. Add shrimp and cook for 2 minutes on each side until pink and opaque. Set aside to cool.
- Rinse and peel the vegetables. Slice them into long, thin strips. Finely chop the herbs and dry everything thoroughly.
- Dip each rice paper wrapper in lukewarm water for 10 seconds. Arrange vegetables, shrimp, and rice noodles in the center, then fold in the sides and roll tightly. Repeat for all rolls.
- Serve the rolls immediately with peanut sauce on the side for dipping.
Notes
For a vegetarian version, substitute shrimp with tofu or more veggies like cucumber and avocado.
Add extra crunch by including bell peppers or radishes.
For spice, add Sriracha or chili flakes to the peanut sauce.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
