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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!

Ingredients

8 Servings

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Quick Tips

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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.

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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.

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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.

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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.

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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.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

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

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