SHRIMP Spring Rolls | Bart van Olphen

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cholesterol.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is a common substitute for a vegetarian option.

hoisin sauce

🥗Healthier: peanut butter sauce

💰Cheaper: soy sauce + sugar

Peanut butter sauce offers creaminess with similar flavor notes.

Prepare shrimp by boiling until pink and opaque, about 3-4 minutes.

Soak rice paper in warm water until pliable, about 10-15 seconds.

Lay soaked rice paper on a clean surface.

Place a lettuce leaf on the lower third of the rice paper.

Add a small amount of rice vermicelli on top of the lettuce.

Layer shrimp, mint, basil, cucumber, and carrots over the vermicelli.

Sprinkle chopped peanuts on top of the filling.

Fold the sides of the rice paper over the filling.

Roll tightly from the bottom up to enclose the filling.

Repeat with remaining ingredients until all rolls are made.

Serve with hoisin sauce mixed with lime juice and chili pepper for dipping.

Cooking Techniques

Spice Level:

Allergens