Vietnamese Spring Roll w/ Peanut Sauce

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a nut alternative, and sunflower seed butter is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly pasta.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, and vinegar is often less expensive.

Soak rice paper wrappers in warm water until pliable.

Lay the soaked wrapper flat on a clean surface.

Place a small amount of sotanghon in the center of the wrapper.

Add shrimp, lettuce, carrots, celery, and cucumber on top of the sotanghon.

Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top.

Repeat with remaining ingredients until all rolls are made.

For the peanut sauce, mix peanut butter, hoisin sauce, honey, sesame oil, and water in a bowl until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens