07.17.2024

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.

Fresh Spring Rolls with Peanut Dipping Sauce

Though traditional fried spring rolls in a sweet and sour sauce serve up a delicious treat, these fresh and nutrient-packed Vietnamese spring rolls are perfect for a healthy appetizer or part of a meal. Paired with a creamy peanut sauce, ingredients like soy sauce and ginger bring complexity to the dish. The rice paper serves as a low-calorie vehicle for fresh veggies and protein-rich shrimp.

Total Time:30 minutes

Prep Time:15 minutes

Cooking Difficulty:Medium

Serving Amount

Ingredients

16 oz large, cooked shrimp, peeled and deveined
rice paper
1 head romaine or butter lettuce
1 bell pepper, cut into strips
2 sprigs cilantro
2 sprigs green onions
1 avocado, cut to thin slices
¹⁄₄ cup peanut butter
2 Tbsp. low sodium soy sauce
¹⁄₄ cup warm water
2 cloves minced garlic
¹⁄₂ lime, juiced
1 Tbsp. ginger, minced
2 tsp. sesame oil (can substitute with other oil)
optional toppings: crushed peanuts and red pepper flakes

Instructions

Step 1
Chop and assemble ingredients.
Step 2
Soak rice paper in warm water for 5-10 seconds. Soaking it for too short of time will make the paper crack while soaking it for too long will make the paper mushy and break.
Step 3
Apply ingredients (3 shrimp, a little lettuce, bell pepper strips, cucumber strips, cilantro, green onion and avocado) on two opposite sides of the rice paper, folding at the top over the first bunch of ingredients, then fold in on both sides and continue rolling.
Step 4
In a bowl, combine peanut butter, soy sauce, warm water, minced garlic, lime juice, ginger and oil. Mix until well combined then top with crushed peanuts and red pepper flakes if desired.
Step 5
Dip spring rolls in peanut sauce.
Step 6
Store with parchment paper separating the rolls to prevent them from sticking to each other.