*Fresh, healthy and low-calorie snack* #asian #Glutenfree #lunch #snack ### Introduction Crisp vegetables, juicy shrimp, fragrant herbs, all wrapped up in delicate rice paper. They’re light yet satisfying, simple yet packed with flavour. Especially if you are dipping them in the accompanying peanut sauce. The sauce may not be the authentic Vietnamese sauce but it will not disappoint! This recipe is one I always come back to when I crave something fresh and wholesome. Whether you’re making them for a casual lunch or serving them as an appetizer, these Vietnamese-style spring rolls are an instant crowd-pleaser. And super adaptable! Make them with any vegetable, protein, or herbs, just to your liking. Let’s get rolling! ### Ingredients Spring Roll (3 to 4 people) > [!Note] > For a lunch portion my estimate would be 3 to 4 rolls per person. * Rice paper sheets (approx. 20 sheets) * Shrimp (500 grams) * Carrot (300 grams, julienne cut) * Spring onion * Mint leaves (50 grams) * 1 Cucumber > [!Example] > One of the things I love about this dish is that you can make it totally to your liking. > * Cilantro > * Paprika > * Cooked Rice vermicelli > * Hoisin duck > * Shredded cabbage ### Ingredients Peanut Sauce * Peanut butter (4 tablespoons) * Garlic (4 cloves) * Soy sauce (2 tablespoon) * Hoisin sauce (4 tablespoons) * Fish sauce (1 tablespoons) * Sesame oil (1 tablespoons) * Siracha (2 tablespoons) * Brown sugar (2 teaspoons) * Water ### Instructions Spring Roll 1. Thaw the shrimp, once thawed boil them in hot water for 5 minutes till fully pink and cooked. 2. Cut the spring onion, cucumber in the length. while cutting the carrot jullienne; in some supermarkets you can buy the carrot them already julienned. Pluck the mint leaves from the stem and put all the ingredients in separate bowls to be rolled later. ![[spring roll 1.png | 250]] 3. In a flat bowl with warm water, soften one rice paper sheet at a time. In the softened ricepaper sheet put a handful of the julienne cut carrots, mint leaves, one piece of the cucumber, one piece of the spring onion and three shrimps and roll them tightly. ![[Spring roll 2.png | 250]] ![[Spring roll 3.png| 250]] > [!Note] > If you are not eating them right away, I prefer to roll the rolls in plastic wrap to keep the freshness. ### Instructions Peanut sauce 1. mince the garlic and fry it lightly in a sauce pan for 2 minutes on medium heat. 2. Add the soy sauce, hoisin sauce and peanut butter and mix well while keeping the sauce on low heat. Add a little bit of water to get the right consistency and thickness. It should be a like a smooth paste. ![[Screenshot 2025-03-02 at 18.26.16.png | 250]] 3. Dip the spring roll in that thick delicious sauce and try to resist getting a second, third and fourth! > [!Tip] > If you want the more authentic Vietnamese dipping sauce, try out the "nước chấm" sauce which is fish sauce based sauce! Simply Dushi!