A light, high-protein Vietnamese classic of shrimp, crisp vegetables and fresh herbs wrapped in rice paper.
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Vietnamese Shrimp Fresh Spring Rolls with Peanut Dip contains 285 calories per serving: 24 g protein, 33 g carbohydrate and 7 g fat. It takes 25 minutes in total and makes 2 servings.
These Vietnamese spring rolls wrap crisp vegetables and cooked shrimp in rice paper for an oil-free, satisfying meal. Served with a peanut dip, this recipe is an ideal choice for anyone seeking a low-calorie yet high-protein snack.
Cook the rice vermicelli according to the package instructions, then drain and rinse with cold water.
Whisk the peanut butter, soy sauce, lime juice and garlic with a little warm water to make the sauce.
Cut the carrot, cucumber and lettuce into thin strips.
Dip a rice paper wrapper in warm water for a few seconds to soften and lay it on a flat surface.
Place the mint, cilantro, vermicelli and vegetables along the lower part.
Arrange the halved shrimp on top.
Fold in the sides and roll the wrap up tightly.
Repeat with the remaining ingredients and serve with the peanut sauce.
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