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.

 

Pick Your Protein-Spring Rolls with Apples and Peanuts

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Spring Rolls are one of the most creative and refreshing ways to eat a salad wrap in Asian culture, in my opinion.  I remember the first time my family and I went to a Vietnamese Pho Noodle House.  The Pho was delightful, full of flavorful anise spiced broth and fat rice noodles.  I could eat that for days.  We ordered it with an appetizer-shrimp spring rolls.  Delicious!  These spring rolls were filled with lettuce, shrimp, and rice noodles.  So simple, yet so good.  The special ingredient is the dipping peanut sauce, with yummy hoisin and nutty flavors, it just finishes the spring roll perfectly.  My friend Laura and I are addicted to these.  We can almost never go to our local Vietnamese restaurant without ordering at least one.  Nor can my husband.  If I get that for lunch at work, I best be bringing an order home for him! 😉

So if I want a quick and light meal at home, Spring Rolls are a pretty quick and easy one to make.  It is healthy and clean eating goodness, gluten free and filling.  Now these spring rolls are not typical Vietnamese fair, but they are delicious.  And I will be creating more versions.  For now, read on how to make these yummy Pick Your Protein, Apple Peanut Spring Rolls.

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With just a few simple ingredients:

For the Spring Rolls:
8 spring roll wrappers
3 cups shredded romaine lettuce
2 oz bean threads, uncooked, or optionally vermicelli rice noodles
2 1/2 Tb chopped peanuts
1/2 apple, raw, sliced thinly
12 oz shredded cooked chicken, thinly sliced BBQ pork or steak, 8 jumbo shrimp, halved lengthwise, OR 12 oz tofu, grilled lightly, OR any combination of the above

For the Protein marinade:
1 tsp rice vinegar
1 tsp sugar
1 tsp peanut oil
1/2 tsp ginger, minced
1/2 tsp low sodium soy sauce

For the Dipping sauce:
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
2 Tb peanut oil
1 tsp sugar
1 clove garlic, pressed
1/2-1 tsp red pepper flakes

First prepare all the ingredients.

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Combine the meat marinade and soak over Protein choice.

Boil the bean threads rapidly for 5 minutes, rinse with cold water and drain well.

Chop the peanuts and slice the apple thinly.

Shred the lettuce.

Next fill the spring roll.

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Soak the spring roll wrapper in warm water until it softens, about 15-20 seconds.  Transfer to a plate, let the water absorb about 10 seconds longer, then start filling it.  Layer on slightly over a 1/3 cup of lettuce, 3 Tb of bean threads, 3 Tb of meat, 1 tsp of chopped peanuts and 3-4 apple slices.  (If you are using shrimp, layer the shrimp last, so it displays prettily through the spring roll.)

Roll the spring roll like a burrito, pinching tightly but carefully, so not to tear the wrapper.  Put the filing about 1/3 away from the edge, roll the long end, then fold in the short ends and continue rolling.  Press lightly to seal.

Set aside the spring roll to a plate and cover with plastic wrap while making the rest.

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Make the dipping sauce by combining the ingredients.  Plate out 2 spring rolls and 2 Tb dipping sauce per person.

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These spring rolls are quite refreshing and very satisfying.  This version is similar to a crisp Chinese chicken salad, without the crispy noodles.  If you are feeling daring, go ahead and throw some of those in!

If these last past dinner, you can wrap them in plastic wrap and enjoy them for lunch the next day. You can also enjoy these as an appetizer, one per serving.

Happy rolling!

Chicken Spring Rolls with Apples and Peanuts

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Number of servings: 4

Per Serving 392 calories

Fat 17 g

Carbs 33 g

Protein 27 g

4


Chicken Spring Rolls with Apples and Peanuts

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

  • 8 spring roll wrappers
  • 3 cups romaine lettuce, shredded
  • 2 oz bean threads, uncooked
  • 2 1/2 Tb chopped peanuts
  • 1/2 large apple
  • 12 oz shredded cooked chicken
  • For the marinade

  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp peanut oil
  • 1/2 tsp ginger, minced
  • 1/2 tsp low sodium soy sauce
  • For the Dipping sauce

  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tb peanut oil
  • 1 tsp sugar
  • 1 clove garlic, pressed
  • 1/2-1 tsp red pepper flakes

Instructions

  1. Prepare all the filling ingredients. Combine the marinade and soak over chicken.
  2. Boil the bean threads rapidly for 5 minutes, rinse with cold water and drain well.
  3. Chop the peanuts and slice the apple thinly.
  4. Shred the lettuce.
  5. Next fill the spring roll. Soak the spring roll wrapper in warm water until it softens, about 15-20 seconds.
  6. Transfer to a plate, let the water absorb about 10 seconds longer, then start filling it.
  7. Layer on slightly over a 1/3 cup of lettuce, 3 Tb of bean threads, 3 Tb of chicken (or meat of choice), 1 tsp of chopped peanuts and 3-4 apple slices. (If you are using shrimp, layer the shrimp last, so it displays prettily through the spring roll.)
  8. Roll the spring roll like a burrito, pinching tightly but carefully, so not to tear the wrapper. Put the filing about 1/3 away from the edge, roll the long end, then fold in the short ends and continue rolling. Press lightly to seal.
  9. Set aside the spring roll to a plate and cover with plastic wrap while making the rest.
  10. Make the dipping sauce by combining all the ingredients. Plate out 2 spring rolls and 2 Tb dipping sauce per person.

Notes

Try this with any Protein: 12 oz shredded cooked chicken, thinly sliced BBQ pork or steak, 8 jumbo shrimp, halved lengthwise, OR 12 oz tofu, grilled lightly, OR any combination of the above. Nutrition information calculated for Chicken. Nutrition INCLUDES dipping sauce.

What is your favorite protein pick?

You may also enjoy Thai Chicken Lettuce Wraps