Description
Easter Spring Rolls with Shrimp are a vibrant and delicious way to celebrate the season. These crispy rice paper rolls are filled with succulent shrimp, fresh vegetables, and aromatic herbs, all complemented by a tangy dipping sauce. Perfect for Easter brunch or spring picnics, they are not only visually appealing but also easy to make and customize to your taste. Enjoy these delightful bites that promise to impress your guests and elevate your culinary repertoire!
Ingredients
Scale
- 8 rice paper wrappers
- 8 oz fresh shrimp, peeled and deveined
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup sliced cucumbers
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- Juice of 1 lime
- 2 tbsp creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- Juice of 1/2 lime
Instructions
- Boil shrimp in water for 3-4 minutes until pink; let cool and slice in half.
- Soften rice paper wrappers in warm water for 10-15 seconds; lay flat on a clean surface.
- Place shrimp slices in each wrapper, adding veggies and herbs.
- Fold sides over filling and roll tightly from one end to the other.
- Whisk together peanut butter, soy sauce, honey, and lime juice for dipping sauce.
- Serve spring rolls on a platter with dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Cooking (boiling)
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls (130g)
- Calories: 200
- Sugar: 5g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg