Vegan Shrimp Spring Rolls

Delight your taste buds with these vibrant and refreshing Vegan Shrimp Spring Rolls, a plant-based twist on a classic favorite! Bursting with fresh, colorful veggies like julienned carrots, crisp cucumber, and creamy avocado, these spring rolls are elevated with tender vermicelli rice noodles and flavorful vegan shrimp. Each roll is wrapped in delicate rice paper and complemented by aromatic herbs like mint and cilantro for an extra layer of freshness. Served alongside a rich, tangy peanut dipping sauce with hints of soy, lime, and a kick of optional Sriracha, this recipe is perfect for a light lunch, appetizer, or party snack. With only 30 minutes of prep time and minimal cooking, these vegan spring rolls are as easy to make as they are delicious. Whether you're a seasoned vegan or simply looking for a healthy, crowd-pleasing dish, these rolls are sure to impress!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Vegan shrimp
• 8 sheets Rice paper wrappers
• 100 grams Vermicelli rice noodles
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 large Avocado, sliced
• 16 leaves Mint leaves
• 8 sprigs Cilantro sprigs
• 4 tablespoons Soy sauce
• 1 large Lime, juiced
• 2 tablespoons Peanut butter
• 1 tablespoon Maple syrup
• 1 clove Garlic, minced
• 1 teaspoon Sriracha (optional)
• 250 milliliters Warm water

Directions

Step 1

Begin by preparing the vermicelli rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5 minutes until soft. Drain them well and set aside.

Step 2

In a small bowl, mix together the soy sauce, lime juice, peanut butter, maple syrup, minced garlic, and Sriracha if using. Stir until smooth and set aside as the dipping sauce.

Step 3

Prepare all the vegetables by julienning the cucumber and carrot, slicing the red bell pepper, and avocado.

Step 4

Arrange your workspace by filling a large bowl with warm water, placing a clean damp kitchen towel on a flat surface, and setting all the filling ingredients nearby.

Step 5

Dip a rice paper wrapper into the warm water for about 5-7 seconds or until it begins to soften. Lay it flat on the damp towel.

Step 6

In the center of the wrapper, place a small amount of noodles, then layer with a few slices of cucumber, carrot, red bell pepper, and avocado. Top with 2 mint leaves, a sprig of cilantro, and 1 piece of vegan shrimp. Be careful not to overfill.

Step 7

Fold the sides of the wrapper over the filling, then carefully roll from the bottom up, tucking the fillings in as you go, to secure the roll. Repeat these steps for the remaining rolls.

Step 8

Serve the Vegan Shrimp Spring Rolls with the prepared peanut dipping sauce on the side.

Nutrition Facts

Serving size	(1223.4g)

Amount per serving	% Daily Value*
Calories	1424.9

Total Fat 50.1g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2862.5mg	0%
Total Carbohydrate 221.1g	0%
Dietary Fiber 26.5g	0%
Total Sugars 29.7g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 225.1mg	0%
Iron 6.9mg	0%
Potassium 2345.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 8.5%

Carbs: 60.6%