Fresh Shrimp Spring Rolls

These savory, fresh, Asian-inspired tofu and shrimp spring rolls feature fresh vegetables and a sweet chili dipping sauce that's super easy to make.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 472 Calories

Ingredients

• 1 tablespoon lemon juice
• ½ cup chopped onion
• 1 tablespoon soy sauce
• 1 cup shredded lettuce
• 1 cup bean sprouts
• 1 bunch fresh basil
• 2 tablespoons oil, or more as needed
• 2 ounces uncooked bean threads (cellophane noodles)
• 8 rice paper sheets
• 8 ounces tofu, drained and sliced into strips
• ⅓ cup fresh cilantro
• 1 cucumber, peeled and julienned
• 1 medium carrot, peeled and julienned
• 16 cooked small peeled and deveined shrimp
• 2 ounces sweet chili sauce

Recipe Instructions

Step 1

Cover noodles with boiling water for 20 minutes. Drain and set aside.

Step 2

Heat oil in a skillet over medium-high heat. Add tofu strips; pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.

Step 3

Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.

Step 4

Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.