Vietnamese Spring Rolls with Peanut Butter Sauce #healthy #lowcarb

Vietnamese Spring Rolls with Peanut Butter Sauce #healthy #lowcarb

Vietnamese solid spring moves with rich nutty spread sauce are an ideal treat to yourself at home. Loaded up with crisp veggies, noodles, new herbs like mint and softly sautéed shrimp that make a delightful sound combo for lunch or supper. It is a simple 30 min formula and these spring rolls are delicious to the point that you would need to set them up over and over.

I truly cherished the idea of spring rolls when I ran over this delicacy. Since it very well may be loaded down with all well done but then scrumptious and delightful. As a rule, for the filling, rice noodles are utilized. In any case, I utilized buckwheat noodles to make these moves increasingly sound.

Making spring rolls is simple. You simply need to set up the crude veggies, cook noodles, sauté the shrimps and gather them into rice paper rolls. Also, it scarcely takes 30 mins to set them up.

Also try our recipe Egg Roll in a Bowl

Vietnamese Spring Rolls with Peanut Butter Sauce #healthy #lowcarb

Vietnamese healthy spring rolls with creamy peanut butter sauce are a perfect treat to yourself at home. 30 min flavorful & healthy rolls for lunch or dinner.


  • 10-12 large shrimps deveined
  • 1 cucumber julienned (3-4" long)
  • 2-3 small carrots julienned (3-4" long)
  • 3 oz buckwheat noodles
  • leaves from 1 small head iceberg lettuce
  • 1 cup coriander (springs)
  • 1/2 cup fresh mint leaves
  • 1 tsp avocado oil
  • 1 tsp soy sauce
  • 10 rice paper wraps
  • salt


  • 1/4 cup peanut butter (plain)
  • 1-2 tbsp soy sauce
  • 1 tbsp chili garlic paste
  • 1 tsp corn starch
  • 1 cup water


  1. Heat oil in a medium skillet on medium heat. Add shrimp, 1 tsp soy sauce and salt if necessary. Sauté the shrimps for about 2-3 min or until well done. Let it cool for about 5 min.
  2. Meanwhile cook noodles according to the package instructions. Once cooked, drain and rinse with cold water to avoid further cooking.
  3. Combine all ingredients listed under 'DIPPING' into a small sauce pan. Cook the mixture on medium heat for about 3-5 min or until corn starch is cooked.
  4. Cut cooked shrimp into half lengthwise.
  5. Take very warm water in a large skillet or large plate. Dip rice paper wrap in the water for 10-15 sec and then spread it carefully on a slightly wet cutting board.
  6. Now put lettuce, some noodles, 2-3 carrot juliennes, 2-3 cucumber juliennes, some cilantro leaves, 3-4 mint leaves on one side of the wet wrap. Also layer 2-3 shrimp halves ahead of veggies leaving some gap in between. Gently fold the rice paper wrap from noodle and veggie side once. Then tuck in the side edges of the wrap and continue to fold over the shrimp and roll until seam is sealed. Repeat this step for each roll.
  7. Enjoy these fresh healthy spring rolls with prepared peanut butter dipping.

Read more our recipe : Seafood Pasta

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