Barley Free Easy Spring Rolls
Total time40 min
Prep time30 min
Cook time10 min
4.9(19)
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Learn more →Ingredients
4 servings
For the rolls
- 4 oz rice vermicelli noodles
- 12 medium shrimp (about 6 oz), peeled and deveined
- 12 rice paper wrappers (8.5-inch rounds)
- 1 cup shredded red cabbage
- 1 medium carrot, julienned
- 1 english cucumber, cut into thin matchsticks
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
For the dipping sauce
- ¼ cup creamy peanut butter
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, finely grated
- 2–4 tbsp warm water
- 1 tsp sriracha (optional)
Instructions
- 1
Cook the rice vermicelli in a medium saucepan of boiling water according to package directions, until tender, about 3–4 minutes. Drain, rinse under cold water, and set aside.
- 2
Bring a large skillet of water to a gentle simmer over medium heat. Add the shrimp and cook until pink and opaque throughout, about 2–3 minutes. Transfer to a cutting board, let cool slightly, then slice each shrimp in half lengthwise.
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