Vietnamese Shrimp Spring Rolls with Peanut Sauce - Halal
The Vietnamese Shrimp Spring Rolls with Peanut Sauce, or Goi Cuon Tom, is an iconic dish that brings together the fresh flavors of herbs and vegetables wrapped delicately in rice paper. With tender shrimp and a medley of fresh ingredients, each bite is a refreshing experience, perfect for warm weather or as a healthy appetizer any time of year.
Ingrédients
- 12 large shrimp, peeled and deveined
- 12 rice rice paper wrappers
- 1 cup vermicelli noodles, cooked
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 2 cups shredded lettuce
- 1/2 cup roasted peanuts, chopped
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/4 cup warm water
- 1/2 teaspoon sriracha (optional)
Instructions
- Boil shrimp until pink and cooked through, about 3-4 minutes. Remove from heat and set aside.
- Soak rice paper wrappers in warm water one at a time until softened, about 10-15 seconds, then lay flat on a clean surface.
- Place a small portion of vermicelli noodles, mint, cilantro, basil, cucumber, carrots, lettuce, and shrimp on the lower third of the rice paper.
- Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top, keeping the filling close to form a tight roll.
- Repeat with remaining wrappers and fillings.
- For the peanut sauce, mix hoisin sauce, peanut butter, soy sauce, lime juice, sugar, and warm water in a small bowl until well combined. Add sriracha if using.
- Sprinkle chopped peanuts on top or mix into the sauce.
- Serve the shrimp spring rolls with the peanut dipping sauce on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 26g | Protéines: 10g | Fat: 12g | Sucre: 6g
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