Enjoy these Fresh Shrimp Rolls with Honey Ginger Dipping Sauce, packed with fresh herbs and served with a flavorful dipping sauce that combines creamy peanut butter, sesame oil, and honey ginger white balsamic. Perfect for a light and healthy appetizer or snack!
Ingredients:
Rolls:
- 2 ounces rice vermicelli
- 8 rice wrappers (8.5-inch diameter)
- 8 large cooked shrimp – peeled, deveined, and cut in half
- 2 leaves lettuce, chopped
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 1 â…“ tablespoons chopped fresh Thai basil
Dipping Sauce:
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 1/4 cup creamy peanut butter
- 1 teaspoon Roasted Sesame Oil
- 2 tablespoons Honey Ginger White Balsamic
- 2 teaspoons soy sauce
Directions:
- Prepare Vermicelli:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 3 to 5 minutes. Drain and set aside.
- Assemble Rolls:
- Fill a large bowl with warm water. Dip one rice wrapper into the warm water for 1 second to soften. Lay the wrapper flat.
- Place 2 shrimp halves in a row across the center of the wrapper. Add some vermicelli, lettuce, mint, cilantro, and Thai basil, leaving about 2 inches uncovered on each side.
- Fold the uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with the remaining ingredients.
- Prepare Dipping Sauce:
- In a small bowl, whisk together lime juice, minced garlic, peanut butter, Roasted Sesame Oil, Honey Ginger White Balsamic, and soy sauce until well combined.
- Serve:
- Serve the rolled spring rolls with the honey ginger dipping sauce on the side.