We order these spring rolls almost every time we go to our favorite Thai restaurant. So it came as a bit of a surprise during a visit to Southeast Asia that the recipe is actually one from Vietnam.

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No matter what the origin, these fresh spring rolls always make me feel like I have had the healthiest dish of the day.

The crunchy vegetables, sweet shrimp and fresh herbs are a refreshing combination.

The peanut sauce adds a little bit of spice and richness that comes together to make the perfect snack or appetizer.

Here are some additional Asian inspired recipes you might enjoy!

Thai Chicken Green Curry

Massaman Beef Curry

Spicy Thai Basil Chicken

Coconut Rice – Nasi Lemak

Malaysian Curry Beef Noodle Soup – Laksa

Thai Glass Noodle Salad

Spicy Sriracha Korean Kimchi

Homemade Laksa Curry Paste

Yield: 4 Rolls

Vietnamese Spring Rolls with Shrimp and Peanut Sauce

Fresh Vietnamese Spring Rolls with Shrimp and Peanut Dipping Sauce

Ingredients

4 8 1/2" Rice Paper Wrappers
16 Medium Cooked Shrimp
4 oz Vermicelli Noodles
1 Large Carrot - shredded or cut into long strips with a vegetable peeler
Green lettuce leaves, washed and dried.
Fresh Thai Basil, Mint and Cilantro

Instructions

Place the vermicelli noodles into boiling water and cook until soft (approximately 3 minutes). Drain and place the noodles in a refrigerator to cool.
Place the rice paper onto a damp cloth and moisten each side. The rice paper should become pliable. You can alternately dip the rice paper sheet into a bowl of warm water for a few seconds.
Place a lettuce leaves along the center of the rice paper. Then add layers of carrot, rice noodles, fresh herbs. Place 2 - 3 shrimp on top, spacing them out equally.
Fold in the sides, and then roll the paper into a firmly packed cigar-shaped cylinder.
Serve with peanut sauce and chili garlic sauce on the side.