My family and I have always loved Vietnamese Fresh Spring Rolls. They are so delicious and packed with vitamins, fiber, and protein. And, as an added bonus, they are really low in calories. For me, anything goes in these rolls. Just pick the protein and veggies you like, stuff, roll, and enjoy. Pair with a Thai Peanut Sauce and you have great meal for lunch or dinner.
4-6 Rice Paper
1 pkg Rice or Soba Noodles (I used soba because they are healthier)
About 2 cups Leafy Green Lettuce or Spring Mix
2 Whole Carrots, peeled & thinly sliced
1 Cup Boiled, chilled Shrimp or Shredded Rotisserie Chicken (or both!)
1/4 Cup Fresh Mint Leaves
1/4 Cup Fresh Basil Leaves
1/4 Cup Baby Chives
3 Tablespoons Peanut butter
1 Tablespoon Rice vinegar
1 Teaspoon Tamari
1 Teaspoon Honey
1/4 Teaspoon Sesame oil
2 Cloves Minced Garlic
2 to 3 tablespoons water, as needed
Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and set aside.
Remove one sheet of rice paper from the package and soak in a shallow pan filled with about 2 inches of hot water. Allow paper to soak for 30 seconds, give or take.You’ll go by feel here. Wait until the sheet is pliable, but not super floppy. Lay flat on a plate.
Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of cooked shrimp (I cut mine in half down the middle to make the shrimp thinner). Follow with a small handful of noodles, lettuce, and a few strips of carrot, a few mint and basil leaves, chives and cilantro.
Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides. Lastly, roll it up. Repeat with the remaining ingredients.
To make the Thai peanut sauce whisk together peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make it creamy and dip-able. Enjoy!
