How To Make Fresh Spring Rolls with 3-Ingredient Peanut Sauce
Chopping the vegetables is the most complicated part of Vietnamese-style spring rolls – make them at home with these tips!
Author:Deanna Segrave-Daly, RD
Yield:8 spring rolls 1x
For the rolls:
1 large zucchini, spiralized into noodles
1 tablespoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 pound cooked shrimp, sliced in half if large
1 cup shredded carrots
1 large bell pepper, seeded and cut into matchstick pieces
8 Romaine or Bibb lettuce leaves
8 rice paper wrappers
For the sauce:
1/4 cup creamy peanut butter
1/4 cup canned coconut milk
1– 1 1/2 tablespoons of sriracha sauce
To make zoodles, toss zucchini, oil, ginger and black pepper in a large bowl.
Coat a large skillet with cooking spray and put over medium heat.
Add zoodles and cook for about 5-8 minutes until cooked through, stirring every so often. Let cool.
Place shrimp through mint in separate piles on a serving board or in separate small bowls.
Fill a large bowl with warm water.
Fully submerge rice paper in the bowl (be gentle as not to tear.) Hold it under water for about 20 seconds. Lift and let the excess water drip off.
On a kitchen counter or marble board, lay rice paper flat. Stack ingredients about 1-inch from the side you are rolling and leave a 2-inch space on each side so you can fold and roll. I first lay down zoodles, and then lay carrots and peppers next to zoodles. I then top with herbs and top that with a lettuce leaf and put 3-4 shrimp slices on top.
To roll, place the long end over the ingredients and squeeze together. Then fold each side over about one inch so you’ll have an even rectangle to roll. Finish rolling and gently push seem to seal. Repeat process with remaining rice paper wrappers.
To make sauce, whisk peanut butter, coconut milk and sriracha together. Serve with spring rolls.