Shrimp Spring Rolls with Plum Sauce

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

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.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

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 | Famished Fish, Finicky Shark

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).

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

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.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Soak the rice paper wrappers in warm water for about 10 seconds, then transfer to a paper towel lined plate or cutting board.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Fill wrapper with a small amount of shredded cabbage and bean thread mixture.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Roll like a burrito, folding first one long end, then the sides and rolling completely to cover.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Aren’t they cute?

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Pile them up and serve immediately with plum sauce or wrap in plastic wrap and refrigerate up to 24 hours.

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

Derived from Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger

Shrimp Spring Rolls with Plum Sauce | Famished Fish, Finicky Shark

*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

Per Serving 369 calories

Fat 7 g

Carbs 63 g

Protein 13 g

7


Shrimp Spring Rolls with Plum Sauce

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

    For the Spring Rolls

  • 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
  • For the Plum Sauce

  • 1/3 cup hoisin sauce
  • 1/4 cup plum sauce
  • 1 Tb water
  • 2 Tb chopped peanuts or sunflower seeds

Instructions

  1. Chop the peanuts (or sunflower seeds for those with peanut allergies).
  2. Cook the bean threads (vermicelli) according to package directions, about 6 minutes.
  3. Meanwhile, chop the cabbage into large shreds.
  4. Combine the hoisin sauce, plum sauce and water. Sprinkle with 2 Tb chopped peanuts and set aside.
  5. Remove the bean threads from the boiling water with tongs and rinse under cold water.
  6. Chop the shrimp, if desired and add to the cooking water from the bean threads. Cook until shrimp are pink, about 4 minutes.
  7. Toss the bean threads with the rice vinegar, sesame oil, oyster sauce and peanuts. Stir in the shrimp.
  8. Soak the rice paper wrappers in warm water for about 10 seconds, then transfer to a paper towel lined plate or cutting board.
  9. Fill wrapper with a small amount of shredded cabbage and bean thread mixture.
  10. Roll like a burrito, folding first one long end, then the sides and rolling completely to cover.
  11. Pile them up and serve immediately with plum sauce or wrap in plastic wrap and refrigerate up to 24 hours.

Notes

For gluten sensitivities, look for gluten free, organic hoisin sauce, oyster sauce and plum sauce.