Vietnamese Shrimp Salad Rolls

We lightened up traditional Vietnamese spring rolls by swapping out the noodles for a heap of good4u veggies. Try setting up a roll-your-own station at your next get together and let everyone try their hand at creating their own. And don’t skip the sauces—they are irresistible for dipping!
About 18 small or 10 large rolls
Peanut or Almond Dipping Sauce
1⁄2 cup Natural Grocers® Brand Bulk Organic Peanut Butter or Almond Butter
1⁄2 cup hot water
1 teaspoon Natural Grocers Brand Raw and Unfiltered Clover Honey
1⁄2 tablespoon grated organic ginger (from a 1-inch knob)
1 organic garlic clove, finely minced
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 tablespoon + 1 teaspoon Natural Grocers Brand Organic Coconut Aminos
  1-2 pinches Natural Grocers Brand Bulk Organic Red Chili Flakes (optional)
1⁄8 teaspoon Natural Grocers Brand Bulk Real Salt
Nuoc Cham (Vietnamese dipping sauce)
1⁄4 cup hot water
  1 heaping tablespoon Natural Grocers Brand Bulk Organic Coconut Sugar
1 tablespoon + 1 teaspoon organic lime juice
1 tablespoon fish sauce
1 minced garlic clove (optional)
  large pinch Natural Grocers Brand Bulk Organic Red Chili Flakes (optional)
Shrimp Salad Rolls
  rice paper wrappers (~18 6-inch or ~10 8-inch)
1 small head of organic butter lettuce (or sub 8 leaves of red or green leaf lettuce), washed and dried
1 medium organic cucumber, peeled and julienned (remove seeds if desired)
2 medium organic carrots, grated
1⁄4 of a small organic red cabbage, finely shredded
1 small organic red pepper, julienned
1⁄2 cup roughly chopped organic mint, cilantro, and/or basil
1 pound of cooked, peeled, and deveined shrimp, thawed, tails removed

1. Make the peanut or almond sauce: Mix the nut butter, hot water, and honey together. Stir until smooth. Add the remaining ingredients and stir until smooth and creamy. Taste and adjust seasoning as desired. Cover and set aside to let flavors meld.

2. Make the nuoc cham: Dissolve the sugar in the hot water. Once dissolved add the remaining ingredients. Set aside to let flavors meld.

3. Make shrimp salad rolls: Set up your rolling station in the following order: rice paper wrappers and water, a cutting board, and place the prepared vegetables, herbs, and shrimp within reach of the cutting board.

4. Follow the package directions for softening one rice paper wrapper. Once the wrapper is soft and pliable, lay it flat on the cutting board. Place a piece of lettuce over the bottom third of the wrapper, leaving about an inch of space around the bottom and sides. Layer a little cucumber, carrots, cabbage, pepper, and herbs on top of the lettuce. Place a line of shrimp just above the lettuce. Starting at the bottom, begin rolling the wrapper and fillings up. Once the fillings are encased, fold the sides of the wrapper in, then finish rolling up. Transfer to a plate and repeat the process. Leave a little space between finished rolls to prevent them from sticking together. Don’t get discouraged if it takes a roll or two to perfect your technique!

5. Serve with the dipping sauces.

per two small spring rolls (made with 6” wrappers)

Calories Carbohydrates Protein Fat Fiber
121 kcal 16 g 13 g 1 g 2 g

 

per one serving ( 1/9th) Peanut Sauce

Calories Carbohydrates Protein Fat Fiber
90 kcal 4 g 4 g 7 g 1 g

 

per one serving (1/9th) Nuoc cham

Calories Carbohydrates Protein Fat Fiber
7 kcal 2 g 0 g 0 g 0 g

Recommended Beverage: Wine

Recommended Style: Rosé

Recommended Brand: Chateau Peyrassol Mediterranean Rose