Vietnamese Spring Rolls

Vietnamese Spring Rolls

A Vietnamese Spring Rolls recipe with a California strawberries twist!

These spring rolls with strawberries are a refreshing change from the usual fried variety and are a wonderfully healthy appetizer.

Vietnamese Spring Rolls
Serves: 8 spring rolls
 
Ingredients
Strawberry Dipping Sauce
  • ½ cup (about 2 ounces) sliced stemmed California strawberries
  • 2 Tbsp rice vinegar
  • 1 Tbsp Asian sesame oil
  • 1 Tbsp sugar
  • 2 tsp Vietnamese fish sauce
  • ½ tsp chili flakes
Spring Rolls
  • ¾ lb cooked shelled shrimp
  • ¾ tsp seasoned rice vinegar
  • 8 spring roll wrappers
  • 16 mint leaves
  • 16 cilantro sprigs
  • ¾ cup (about 3 ounces) quartered stemmed California strawberries
  • 1 cup peeled, seeded cucumber cut into 2 x ¼ x ⅛-inch strips
Instructions
To make Strawberry Dipping Sauce:
  1. In blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in but still visible.
To make Spring Rolls:
  1. In bowl, toss shrimp with vinegar; set aside.
  2. Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls.
  3. Serve each roll with 1 tablespoon Strawberry Dipping Sauce.
Notes
Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.

Diabetes Exchanges: Starch 0.5, Fruit 0.25, Very Lean Meat 1.5, Fat 0.5
Nutrition Information
Serving size: 1 spring roll Calories: 111 kcal Fat: 2 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 4 g Sodium: 178 mg Fiber: 1 g Protein: 12 g Cholesterol: 80 mg

 

 

 

 

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