Fresh Spring Rolls with Shrimp (Goi Cuon)

These fresh Vietnamese spring rolls offer high lean protein from shrimp paired with vibrant raw vegetables and a portion-controlled nut dip.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 17 oz (480 g) raw peeled shrimp · 341 kcal in the whole recipe
• 12 sheets (108 g) rice paper · 349 kcal in the whole recipe
• 2.1 oz (60 g) dry rice noodles · 218 kcal in the whole recipe
• 3.5 oz (100 g) lettuce, shredded · 15 kcal in the whole recipe
• 0.7 oz (20 g) fresh mint leaves · 9 kcal in the whole recipe
• 0.7 oz (20 g) fresh cilantro leaves · 5 kcal in the whole recipe
• 4.2 oz (120 g) cucumber, julienned · 19 kcal in the whole recipe
• 3.5 oz (100 g) carrot, julienned · 41 kcal in the whole recipe
• 1.7 tbsp (25 g) unsweetened peanut butter · 150 kcal in the whole recipe
• 2 tbsp (32 g) hoisin sauce · 70 kcal in the whole recipe
• 2 cloves (8 g) garlic, minced · 12 kcal in the whole recipe
• 1 tbsp (15 g) lime juice · 4 kcal in the whole recipe

Method

1. Boil the shrimp in lightly salted water for 2-3 minutes until pink and cooked, then drain, cool, and slice each in half lengthwise.

   

2. Cook the dry rice noodles in boiling water according to package directions for 3 minutes, then rinse under cold water and drain well.

   

3. Mix peanut butter, hoisin sauce, minced garlic, lime juice, and 2-3 tablespoons of warm water in a bowl to make a smooth dip.

   

4. Dip one sheet of rice paper in warm water for 5 seconds to soften, then lay flat on a clean surface.

   

5. Layer lettuce, rice noodles, cucumber, carrot, fresh mint, cilantro, and shrimp halves in the center, then fold the sides and roll up tightly; repeat for all 12 rolls and serve with the peanut dip.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.