Spring Vegetable Rolls with Shrimp

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Spring Vegetable Rolls with Shrimp

This kid-friendly, Simple Cooking with Heart recipe is great a way to introduce your whole family to recipes with Asian flavors but with familiar ingredients.

Note: You need to prepare and assemble all the ingredients before making the spring rolls. Once you start you need to move quickly. The first ones will be the messiest, but you’ll get better with practice!

Nutrition Facts

Spring Vegetable Rolls with Shrimp

CaloriesCalories

142 Per Serving

ProteinProtein

9g Per Serving

FiberFiber

3g Per Serving

Cost Per ServingCost Per Serving

$1.84
×
Calories 142
Total Fat 4.8 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.0 g
Cholesterol 37 mg
Sodium 147 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 4 g
Protein 9 g

Dietary Exchanges
1 lean meat, 1/2 starch, 1 vegetable

Ingredients

Servings  8  

Peanut Sauce

  • 3 Tbsp. smooth, or, crunchy peanut butter (no-sugar-added)
  • 3-5 Tbsp. water
  • 1 clove garlic (finely chopped)
  • 1 Tbsp. hoisin sauce
  • 1/2 tsp. hot sauce (optional)

Spring Rolls

  • 18 frozen, cooked shrimp, peeled and deveined, about 6 ounces
  • 4 cups water in a sauce pan
  • 1 cup fresh cilantro (stems discarded)
  • 1 carrot (peeled, shredded)
  • 1 small cucumber, peeled and cut in half lengthwise, into 1/8 inch slices and then into thin matchsticks 2-3 inches long
  • 1 small zucchini, cut in half lengthwise, then into 1/8 inch slices and then into thin matchsticks 2-3 inches long
  • 1 1/2 cups mung bean sprouts
  • 1 cup fresh mint (stems discarded)
  • 3 lettuce leaves, (any variety but iceberg, due to firmer texture), cut in half
  • 6 8 1/2 - inch dried round rice paper wrappers

Directions

Tip: Click on step to mark as complete.

  1. Combine the peanut butter, 3 tablespoons of water, garlic, Hoisin sauce and hot sauce (optional) in a small bowl. Mix with a fork, cover and microwave for 20-30 seconds (don’t go longer or it could bubble over and make a mess). Remove from microwave and mix well.
  2. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.
  3. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
  4. Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a dish or plastic container and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave ¼ inch between each spring roll on the sheet so they don’t stick together.
  5. Replace the water in the pan or dish with hot tap water as needed.
  6. If you are not eating them right away, store them on a dish or in a plastic container that’s roomy enough to hold them without touching. Place a damp paper towel over them to keep the rolls moist. Cover with plastic wrap or the container cover and refrigerate until ready to serve.
  7. Add 1-2 tablespoons of water to the sauce to get a less thick texture.
  8. Thaw the shrimp and set aside in a bowl or plate.
  9. Place the cilantro leaves, mint leaves, mung bean sprouts, carrot, cucumber and lettuce leaves each in separate bowls or plates.
  10. Arrange them in the following order around a large cutting board or other flat surface: rice paper wrappers, shrimp, cilantro, zucchini, cucumbers, carrot, bean sprouts, mint, and lettuce.
  11. Place a clean, damp kitchen towel on your work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water.
  12. Working with 1 wrapper at a time, completely cover the wrapper with water until it is soft and pliable, about 15-30 seconds. Remove from the water and place it on the towel, keeping it as flat and unwrinkled as possible.
  13. Working quickly, lay 3 shrimp half an inch apart in a horizontal row in the middle of the wrapper.
  14. Lay a cilantro sprig on the shrimp, then add 1 Tablespoon zucchini and 1 Tablespoon cucumber over the shrimp, followed by 1 tablespoons carrot, a small handful of bean sprouts (about 2 Tablespoons), 2-3 mint leaves, 1 sprig of cilantro, and half a lettuce leaf. Be sure and spread these evenly over 3-4 inches, with the matchstick vegetables lining up, so they don’t make holes in the delicate rice wrapper and the spring roll has a uniform shape when done.

Tip: Instead of shrimp you can use thinly sliced cooked chicken, pork or any veggies such as snap peas, avocado or bell peppers. You can also substitute the shrimp or pork with firm tofu that has been drained overnight in the refrigerator to make it firmer and easier to cut. The paper wrappers can break easily, so you may want to set out a few extra in advance.

Tip: The peanut sauce can be made ahead and refrigerated. Unused peanut sauce can be saved for future use in the refrigerator. Let it sit for a bit at room temperature before serving, or microwave for 10-15 seconds.

Tip: Your children can help set out the ingredients, and depending on their age, help make the peanut sauce, shred the carrot, chop the cucumber, prepare the cilantro, mint, bean sprouts and lettuce leaves, and assemble the spring rolls.

Tip: You can mix and match the vegetables, adding green onions and/or jicama instead of or in addition to the ones listed. You will need to reduce the amounts used so they still fit in the rice wrapper.

Tip: You can have a party where people make their own rolls, using the protein and vegetables they want. Just make enough peanut sauce for the amount of rolls you are making. If you have leftover vegetables you can save them in the refrigerator and add them to a salad, sandwich or wrap the next day.

 

This kid-friendly, Simple Cooking with Heart recipe is great a way to introduce your whole family to recipes with Asian flavors but with familiar ingredients.

Note: You need to prepare and assemble all the ingredients before making the spring rolls. Once you start you need to move quickly. The first ones will be the messiest, but you’ll get better with practice!

Nutrition Facts

Spring Vegetable Rolls with Shrimp

CaloriesCalories

142 Per Serving

ProteinProtein

9g Per Serving

FiberFiber

3g Per Serving

Cost Per ServingCost Per Serving

$1.84
×
Calories 142
Total Fat 4.8 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.0 g
Cholesterol 37 mg
Sodium 147 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 4 g
Protein 9 g

Dietary Exchanges
1 lean meat, 1/2 starch, 1 vegetable

Ingredients

Servings  8  

Peanut Sauce

  • 3 Tbsp. smooth, or, crunchy peanut butter (no-sugar-added)
  • 3-5 Tbsp. water
  • 1 clove garlic (finely chopped)
  • 1 Tbsp. hoisin sauce
  • 1/2 tsp. hot sauce (optional)

Spring Rolls

  • 18 frozen, cooked shrimp, peeled and deveined, about 6 ounces
  • 4 cups water in a sauce pan
  • 1 cup fresh cilantro (stems discarded)
  • 1 carrot (peeled, shredded)
  • 1 small cucumber, peeled and cut in half lengthwise, into 1/8 inch slices and then into thin matchsticks 2-3 inches long
  • 1 small zucchini, cut in half lengthwise, then into 1/8 inch slices and then into thin matchsticks 2-3 inches long
  • 1 1/2 cups mung bean sprouts
  • 1 cup fresh mint (stems discarded)
  • 3 lettuce leaves, (any variety but iceberg, due to firmer texture), cut in half
  • 6 8 1/2 - inch dried round rice paper wrappers

Directions

Tip: Click on step to mark as complete.

  1. Combine the peanut butter, 3 tablespoons of water, garlic, Hoisin sauce and hot sauce (optional) in a small bowl. Mix with a fork, cover and microwave for 20-30 seconds (don’t go longer or it could bubble over and make a mess). Remove from microwave and mix well.
  2. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.
  3. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
  4. Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a dish or plastic container and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave ¼ inch between each spring roll on the sheet so they don’t stick together.
  5. Replace the water in the pan or dish with hot tap water as needed.
  6. If you are not eating them right away, store them on a dish or in a plastic container that’s roomy enough to hold them without touching. Place a damp paper towel over them to keep the rolls moist. Cover with plastic wrap or the container cover and refrigerate until ready to serve.
  7. Add 1-2 tablespoons of water to the sauce to get a less thick texture.
  8. Thaw the shrimp and set aside in a bowl or plate.
  9. Place the cilantro leaves, mint leaves, mung bean sprouts, carrot, cucumber and lettuce leaves each in separate bowls or plates.
  10. Arrange them in the following order around a large cutting board or other flat surface: rice paper wrappers, shrimp, cilantro, zucchini, cucumbers, carrot, bean sprouts, mint, and lettuce.
  11. Place a clean, damp kitchen towel on your work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water.
  12. Working with 1 wrapper at a time, completely cover the wrapper with water until it is soft and pliable, about 15-30 seconds. Remove from the water and place it on the towel, keeping it as flat and unwrinkled as possible.
  13. Working quickly, lay 3 shrimp half an inch apart in a horizontal row in the middle of the wrapper.
  14. Lay a cilantro sprig on the shrimp, then add 1 Tablespoon zucchini and 1 Tablespoon cucumber over the shrimp, followed by 1 tablespoons carrot, a small handful of bean sprouts (about 2 Tablespoons), 2-3 mint leaves, 1 sprig of cilantro, and half a lettuce leaf. Be sure and spread these evenly over 3-4 inches, with the matchstick vegetables lining up, so they don’t make holes in the delicate rice wrapper and the spring roll has a uniform shape when done.

Tip: Instead of shrimp you can use thinly sliced cooked chicken, pork or any veggies such as snap peas, avocado or bell peppers. You can also substitute the shrimp or pork with firm tofu that has been drained overnight in the refrigerator to make it firmer and easier to cut. The paper wrappers can break easily, so you may want to set out a few extra in advance.

Tip: The peanut sauce can be made ahead and refrigerated. Unused peanut sauce can be saved for future use in the refrigerator. Let it sit for a bit at room temperature before serving, or microwave for 10-15 seconds.

Tip: Your children can help set out the ingredients, and depending on their age, help make the peanut sauce, shred the carrot, chop the cucumber, prepare the cilantro, mint, bean sprouts and lettuce leaves, and assemble the spring rolls.

Tip: You can mix and match the vegetables, adding green onions and/or jicama instead of or in addition to the ones listed. You will need to reduce the amounts used so they still fit in the rice wrapper.

Tip: You can have a party where people make their own rolls, using the protein and vegetables they want. Just make enough peanut sauce for the amount of rolls you are making. If you have leftover vegetables you can save them in the refrigerator and add them to a salad, sandwich or wrap the next day.