Vietnamese Spring Rolls with Hoisin Dip Recipe

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Dawn January 13, 2021
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How To Make Vietnamese Spring Rolls with Hoisin Dip

In this spring roll recipe, beautifully cooked shrimps and crunchy vegetables wrapped in rice paper on a peanut hoisin dip gives you the taste of spring!

Preparation: 30 minutes
Cooking:
Total: 30 minutes

Serves:

Ingredients

  • 12rice paper,rounds
  • 24shrimp,large or jumbo, peeled and cooked
  • 1large haas avocado,about 6 oz, sliced into strips
  • 3cupscarrot,shredded
  • 3cupsred cabbage,shredded
  • ¼cupcilantro leaves
  • 24basil leaves
  • 24mint leaves

Peanut Dipping Sauce:

  • cupcreamy peanut butter
  • 1tbspsoy sauce,reduced-sodium
  • 2tbsphoisin sauce
  • 2tspSriracha
  • 1tspginger,grated
  • 6tbsphot water,to thin

Instructions

  1. Mix together the ingredients for the peanut sauce.

  2. Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable.

  3. Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves.

  4. Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.

  5. Repeat with remaining filling and serve with dipping sauce.

Nutrition

  • Calories: 146.42kcal
  • Fat: 7.09g
  • Saturated Fat: 1.25g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.97g
  • Polyunsaturated Fat: 1.42g
  • Carbohydrates: 18.07g
  • Fiber: 3.37g
  • Sugar: 4.08g
  • Protein: 4.50g
  • Cholesterol: 15.20mg
  • Sodium: 229.96mg
  • Calcium: 36.71mg
  • Potassium: 322.49mg
  • Iron: 0.76mg
  • Vitamin A: 279.45µg
  • Vitamin C: 16.90mg
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