Every time we visit a local Vietnamese Pho restaurant spring rolls are the first thing we order. I love the little peanuts they sprinkle on top of the dipping sauce.
Spring rolls are serious food. Seriously delicious. Seriously healthy. Seriously simple. Serious. They are probably one of my husband’s and my favorite appetizer. Or meal. And the kids like ’em too. Especially when they are packed with shrimp and served with this sweet hoisin plum sauce.
There is not much to making these either, and they are reasonably affordable. They are gluten free when made with gluten free sauces, so they are perfect for gluten sensitivities or my finicky shark with autism. Spring roll wrappers are made with whole grain rice and bean threads are made with mung beans. You can’t go wrong with those ingredients.
Shrimp Spring Rolls with Plum Sauce
Ingredients:
14 spring roll wrappers (rice paper)
6 oz peeled shrimp
1/4 wedge cabbage
4 oz bean threads (vermicilli)
2 tsp rice vinegar
1 tsp sesame oil
1 1/2 Tb oyster sauce
1/3 cup chopped peanuts or sunflower seeds
1/3 cup hoisin sauce
1/4 cup plum sauce
1 Tb water
2 Tb chopped peanuts or sunflower seeds
Directions:
Chop the peanuts (or sunflower seeds for those with peanut allergies).
Cook the bean threads (vermicelli) according to package directions, about 6 minutes.
Meanwhile, chop the cabbage into large shreds.
Combine the hoison sauce, plum sauce and water. Sprinkle with 2 Tb chopped peanuts and set aside.
Remove the bean threads from the boiling water with tongs and rinse under cold water.
Chop the shrimp, if desired and add to the cooking water from the bean threads. Cook until shrimp are pink, about 4 minutes.
Toss the bean threads with the rice vinegar, sesame oil, oyster sauce and peanuts. Stir in the shrimp.
Soak the rice paper wrappers in warm water for about 10 seconds, then transfer to a paper towel lined plate or cutting board.
Fill wrapper with a small amount of shredded cabbage and bean thread mixture.
Roll like a burrito, folding first one long end, then the sides and rolling completely to cover.
Aren’t they cute?
Pile them up and serve immediately with plum sauce or wrap in plastic wrap and refrigerate up to 24 hours.
Derived from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger
*For gluten sensitivities, look for gluten free, organic hoisin sauce, oyster sauce and plum sauce.
What is your favorite Vietnamese food?
You may also enjoy Spring Rolls with Apples and Peanuts or Mini Wonton Apple Pies
Shrimp Spring Rolls with Plum Sauce
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Number of servings: 7
Weight Watchers PointsPlus®: 10
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
Ingredients
- 14 spring roll wrappers (rice paper)
- 6 oz peeled shrimp
- 1/4 wedge cabbage
- 4 oz bean threads (vermicilli)
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 1/2 Tb oyster sauce
- 1/3 cup chopped peanuts or sunflower seeds
- 1/3 cup hoisin sauce
- 1/4 cup plum sauce
- 1 Tb water
- 2 Tb chopped peanuts or sunflower seeds
For the Spring Rolls
For the Plum Sauce
Instructions
- Chop the peanuts (or sunflower seeds for those with peanut allergies).
- Cook the bean threads (vermicelli) according to package directions, about 6 minutes.
- Meanwhile, chop the cabbage into large shreds.
- Combine the hoisin sauce, plum sauce and water. Sprinkle with 2 Tb chopped peanuts and set aside.
- Remove the bean threads from the boiling water with tongs and rinse under cold water.
- Chop the shrimp, if desired and add to the cooking water from the bean threads. Cook until shrimp are pink, about 4 minutes.
- Toss the bean threads with the rice vinegar, sesame oil, oyster sauce and peanuts. Stir in the shrimp.
- Soak the rice paper wrappers in warm water for about 10 seconds, then transfer to a paper towel lined plate or cutting board.
- Fill wrapper with a small amount of shredded cabbage and bean thread mixture.
- Roll like a burrito, folding first one long end, then the sides and rolling completely to cover.
- Pile them up and serve immediately with plum sauce or wrap in plastic wrap and refrigerate up to 24 hours.
Notes