This Summer whip up some Vietnamese Spring Rolls with Peanut Sauce, which capture the essence of culinary simplicity and zesty flavors. You’ve got light rice paper wraps packed with a bright mix of fresh veggies, tasty shrimp, and a pop of cilantro, all dipped in a rich, creamy peanut sauce. It’s like a party for your taste buds that shows off the best of summer veggies, super easy to put together, and packed with good-for-you ingredients. This is one of my favorite post-workout meals as it is easy to make and packed with protein and carbs! When I am running home to grab a bite to eat before continuing working or picking up Weston and need something quick, this is a go to!
These aren’t just any old spring rolls; they’re the pop of flavour we need in the summer! Each bite is like a burst of bright, crisp goodness that feels zesty and fresh. Perfect for your next backyard bash or a relaxed dinner at home, these spring rolls hit the spot when you want something light but still packed with flavor.
Here are the main ingredients you will need for these Vietnamese Spring Rolls:
Why You’ll Love my Vietnamese Spring Rolls
- Ease of Making: minimal prep and assembly required, these spring rolls are a lifesaver for hectic days when time is of the essence
- Packed with Protein: fueling your body with protein is essential for maintaining energy levels and supporting muscle recovery
- Low in Calories, High in Flavor. Let’s face it—trying to eat healthily while satisfying your taste buds can sometimes feel like a balancing act. Fortunately, these spring rolls strike the perfect balance between nutritious and delicious
- Nutrient-Dense Ingredients: Packed with an abundance of colorful vegetables, these spring rolls are a nutrient powerhouse! From the vitamin C-rich bell peppers to the fiber-packed carrots and cucumbers
- Convenient & Portable: Whether you’re on the go or having lunch at home, these spring rolls are the perfect portable meal option
This recipe features my FAVORITE Peanut Sauce!
This Peanut Sauce is creamy, delicious, and has a protein punch. It is also SO easy to whip up! I mean look at that picture!
Looking for more fresh Summer Recipes?!
Try out these options:
Marinated Pineapple BBQ Chicken Skewers
Recipe Notes and Modifications:
- Use pre-cooked and peeled shrimp to save time and make this meal even that much easier
- This recipe is gluten-free as long as the soy sauce you use is gluten-free
- If you are in a building phase and want to increase carbs in this meal, add in vermicelli noodles
- If you do not like shellfish, you can sub in chicken for this recipe, just know the macros will be different
I love eating these rolls cut in half as shown below with extra peanut sauce on the side- because more sauce is ALWAYS a good idea in my books!
If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!
Now, let’s dive into how to make these rolls!
Vietnamese Spring Rolls
2
Servings15
minutes0
minutes360
kcal3
rolls15
minutes
To track this recipe on My Fitness Pal, search TBB Vietnamese Spring Rolls
Macros for this recipe are for 3 spring rolls with 75g of Peanut Sauce. The Peanut Sauce in this recipe makes 9.5 30g servings, with macros per 30g serving being- 54 calories: 4.4p/4.7c/2f/0.7 fiber
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Ingredients
- Spring Rolls
6 sheets rice paper wraps
160 g cooked shrimp, sliced or whole as preferred (about 1 cup)
80 g bell pepper, thinly sliced (about half)
80 g carrot, shredded (about 1 cup)
80 g cucumber, thinly sliced (about 1 cup)
⅔ cup chopped lettuce or garden salad mix
Salt and pepper, to taste
Optional, add fresh cilantro to taste
- Peanut Sauce
80 g powdered peanut butter (about 1 1/4 cup)
10 ml sesame oil (2 tsp)
60 ml sugar-free maple syrup
(¼ cup)30 ml rice vinegar (2 tbsp)
30 ml soy sauce (2 tbsp)
0.5 tsp lime juice
0.5 tsp ground black pepper
0.5 tsp garlic powder
0.5 tsp ginger
70 ml water (about ¼ cup + 2 tsp)
Directions
- Prepare Peanut Sauce: In a small bowl, combine powdered peanut butter, sesame oil, maple syrup, rice vinegar, soy sauce, lime juice, pepper, garlic powder, ginger, and water. Stir until well combined and smooth. Set aside.
- Soak each rice paper wrap in warm water for about 15-20 seconds until just pliable but not too soft.
- Lay the wrap flat on a clean, damp surface. Arrange a base of chopped lettuce, shredded carrot, sliced cucumber, and bell pepper on the lower third of the wrap.
- Top the vegetables with about 27g (approximately 5-6 pieces) of shrimp.
- Add about 25g of peanut sauce over the shrimp and veggies.
- Season with a pinch of salt and pepper and optional cilantro if using
- Fold the bottom and top edges of the rice paper over the filling, then fold in the sides and roll tightly to enclose the filling completely, ensuring both ends are closed. Repeat for the remaining wraps.
- Serve the rolls whole or cut in half, with additional peanut sauce for dipping, if desired (additional sauce not included in macros)
Recipe Notes & Modifications
- Buy pre-cooked and peeled shrimp to save time and make this meal even that much easier
- This recipe is gluten-free as long as the soy sauce you use is gluten-free
- If you are in a building phase and want to increase carbs in this meal, add in vermicelli noodles
- If you do not like shellfish, you can sub in chicken for this recipe, just know the macros will be different
Nutrition Facts
- Serving Size: 3g
- Total number of serves: 2
- Calories: 360kcal
- Carbohydrates: 44.9g
- Protein: 33.4g
- Fat: 5.1g
- Fiber: 4.5g
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