Vietnamese Spring Rolls with Strawberries
Servings: 8 spring rolls
Calories: 111kcal
Ingredients
Strawberry Dipping Sauce
- ½ cup strawberries, hulled and sliced
- 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 de-shelled shrimp
- ¾ tsp seasoned rice vinegar
- 8 spring roll wrappers
- 16 mint leaves
- 16 cilantro sprigs
- ¾ cup strawberries, hulled
- 1 cup peeled, seeded cucumber cut into 2 x 1/4 x 1/8-inch strips
Instructions
To make Strawberry Dipping Sauce:
- 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:
- In bowl, toss shrimp with vinegar; set aside.
- 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.
- 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
Serving: 1 spring roll | Calories: 111kcal | Carbohydrates: 11g | Protein: 12g | Fat: 2g | Cholesterol: 80mg | Sodium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin C: 15mg