In-between
Fresh Spring Rolls with Peanut-Lime Sauce
Translucent rice paper rolls wrapped around cooked shrimp, fresh herbs, vermicelli, and crisp vegetables, served with a quick peanut sauce spiked with lime and fish sauce. Refreshing, easy to make, and purely Vietnamese.
593cal per serving
26gprotein
93gcarbs
14gfat
12min prep 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Hot Sauce Recipe 10 min
- Gazpacho Recipe 20 min
- Applesauce Recipe 35 min
- Cranberry Sauce Recipe 20 min
- Satay Sauce Recipe 18 min
- Tzatziki Sauce Recipe 10 min
- Greek Salad Recipe 15 min
- Caprese Salad Recipe 10 min
More recipes using shrimp · peanut · rice
Cook these next
They reuse what this recipe already has you buying.
Bún Chả Tôm—Grilled Shrimp & Charred Herb-Scallion Paste over Rice Vermicelli with Caramelized Pork Jowl
Lunch · 1066 cal
Bún Tôm Nướng Thơm Lá Và Dưa Leo
Lunch · 645 cal
Bún Tôm Xào – Stir-Fried Shrimp Rice Noodles
Lunch · 755 cal
Bánh Mì Chay – Crispy Tofu Bánh Mì with Charred Jalapeño, Pickled Daikon & Cilantro Oil
In-between · 952 cal
Green Papaya Salad with Grilled Shrimp
Lunch · 386 cal
Cá Nướng Riêu Cua – Charred River Fish with Blue Crab Bisque, Charred Vegetables & Fermented Anchovy Oil
Lunch · 892 cal
