Recipe- Light And Healthy Vietnamese Spring Rolls

Vietnamese spring rolls are the perfect veggie-heavy, light and healthy spring meal. They’re filled with shrimp, baby spinach, asparagus, carrots, cucumber, red cabbage and sprouts and served with a delicious almond butter dipping sauce. Vietnamese spring rolls (also known as “summer rolls”) are rice paper rolls filled with a variety of vegetables and protein, including shrimp or pork.

Unlike Chinese spring rolls which are fried and crispy, Vietnamese spring rolls are not cooked and are served fresh. Vietnamese spring rolls are great for this time of year when the weather is warming and our bodies start to crave lighter, healthier meals.

Ingredients

Vietnamese Spring Rolls

15 medium raw shrimp, peeled and deveined
10 asparagus spears
2 cups baby spinach
2 cups red cabbage, thinly sliced
4 carrots, julienned
2 cucumbers, julienned
1 cup mung bean sprouts
10 rice paper wrappers

Almond Butter Dipping Sauce

1/2 cup almond butter
5 tbsp tamari, or coconut aminos
1 tbsp blackstrap molasses
2 tsp toasted sesame oil
2 tsp white wine vinegar
2 garlic cloves, minced
1 lime, juiced
4 tbsp water
optional sriracha sauce or chili powder

Method

* At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil.

* Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.

* Slice the shrimp in half and set aside.

* To make the spring rolls, fill a rimmed plate or bowl with warm water.

* Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.

* Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper.

* Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.

* To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.