Healthy Spring Rolls with Shrimp, Mango, and Peanut Sauce

Let's make something lovely.

1. 01

   Make the Peanut Sauce:

2. 02

   In a medium saucepan, combine peanut butter, water, honey (or maple syrup), lime juice, and sesame oil over medium heat.

3. 03

   Stir continuously until the mixture becomes smooth and creamy, about 3-5 minutes.

4. 04

   Remove from heat and let cool. Adjust thickness by cooking longer if necessary.

5. 05

   Cook the Rice Vermicelli:

6. 06

   Bring a pot of water to a boil.

7. 07

   Add the rice vermicelli and cook for 1-2 minutes until softened but still slightly firm.

8. 08

   Drain and rinse the noodles under cold water to stop the cooking process.

9. 09

   Cook the Shrimp:

10. 10

    Heat a grilling pan or skillet over medium-high heat.

11. 11

    Cook the shrimp for 2 minutes on each side, until they turn pink and opaque. Set aside to cool.

12. 12

    Be careful not to overcook the shrimp to keep them tender.

13. 13

    Prep the Vegetables:

14. 14

    Rinse all the vegetables thoroughly.

15. 15

    Slice the carrot and cucumber into thin julienne strips. Wash and dry the lettuce.

16. 16

    Chop the green onions, basil, and coriander finely, and set aside.

17. 17

    Assemble the Spring Rolls:

18. 18

    Fill a bowl with lukewarm water and dip a rice paper wrapper into it for about 10 seconds until pliable but not too soft.

19. 19

    Lay the softened wrapper on a clean surface.

20. 20

    In the center, add a small handful of lettuce, a few slices of mango, carrot, cucumber, green onions, and fresh herbs.

21. 21

    Top with 2-3 pieces of shrimp and a small portion of the cooked rice vermicelli.

22. 22

    Roll the wrapper by folding the bottom over the fillings, then fold in the sides, and continue rolling until sealed.

23. 23

    Serve:

24. 24

    Arrange the spring rolls on a plate and serve with the peanut sauce on the side for dipping.