Fresh spring rolls with seafood
These Vietnamese-style fresh spring rolls with seafood can be served as a light and healthy appetizer or starter with any meal.
This Recipe includes
Main ingredients:
| Rice paper – spring roll wrappers that can be found at any large grocery store or asian-foods store. |
| Seafood – any type of seafood such as shrimp, calamari, scallops, mussels, etc. I’m using a prepackaged frozen mix of various seafoods. |
| Spinach – fresh or baby spinach |
| Vermicelli rice noodles – any type of vermicelli noodles, I’m using flat vermicelli flat pad-thai noodles which are easier to manipulate. |
| Carrot – fresh grated carrot |
| Butter – to cook the garlic |
| Garlic – crushed garlic clove for flavor |
| Parsley – few sprigs of fresh parsley |
| Mint leaves – chopped mint leaves for flavor |
For the soy peanut sauce:
| Soy sauce – low-sodium soy sauce to control the amount of salt |
| Peanut butter – to serve as the peanut base |
| Lemon juice – for a taste of sour |
|
| Garlic – garlic powder or flakes |
| Brown sugar – for a touch of sweet to counteract the soy sauce |
| Rice vinegar – for a touch of sour |
| (Optional) Red chilli or pepper flakes – for a bit of spice |
Why we love it
As the weather starts to warm up, fresh spring rolls with seafood recipe can be a great choice for a light appetizer or snack at any time of day. And the best part is that you can prepare them ahead of time, so that you can enjoy your favorites any time you want.
These Vietnamese-style fresh spring rolls have been stuffed with seafood, rice noodles, spinach leaves, and shredded carrots to give them that vibrant color along with plenty of nutrients.
I like to serve them with a soy peanut sauce, but you can serve them with other sauces as well.
Now, if you are not sure how to properly fold a spring roll, I have included instructions below. Place the filling in the center and then fold the two edges towards the center so that filling holds inside.
Then roll the bottom part of the spring roll rice wrapper towards the center, finally bringing the top portion over it to close the wrap.
Depending on the spring roll rice wrappers you have, you may find that using two rice wrappers at the same time is easier to fold the spring rolls to give them more stability.
Either way, you can then slice it in half to serve or serve as is. You can also mix it up with a variety of fresh chicken spring rolls alongside.
What to serve with it?
These fresh spring rolls with seafood can be served as an appetizer or starter along with other Asian-inspired dishes like Instant pot orange chicken or this shrimp fried rice.
They can be served with the soy peanut sauce recipe highlighted above, or with this creamy coconut peanut sauce that has a richer texture.
How to store it?
These fresh seafood spring rolls can easily be prepared in advance. Keep the rolls in glass containers in the fridge, separate from the sauce.
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Fresh springrolls with seafood
An easy recipe for a fresh spring rolls with seafood that makes a light and healthy appetizer or starter.
Ingredients
- 8 sheets rice paper (spring roll wrappers)
- 100g of vermicelli rice noodles
- 100g (1 cup) of seafood (shrimp, calamari, scallops, mussels, etc.)
- 1 cup of shredded fresh spinach
- 1 grated carrot
- 1 tablespoon of butter
- 1 clove of crushed garlic
- Few sprigs of fresh parsley (3-4 leaves)
- 2-3 mint leaves, chopped
Soy Peanut sauce
- 4 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of brown sugar
- 1/2 cup of peanut butter
- 1 tablespoon of lemon juice
- Pinch of garlic powder
- Pinch of salt and pepper
- (Optional) 1/2 teaspoon of red pepper flakes
Instructions
- Soften the butter and mix in the crushed garlic in a saucepan at a medium temperature.
- Place the seafood in a pan and sauté for 5 minutes with the parsley. Make sure not to overcook as it will become rubbery.
- Cook the vermicelli rice noodles in a large saucepan according to packet instructions.
- In a small bowl, mix the soy sauce, peanut butter, salt, pepper, garlic powder, lemon juice, and rice vinegar together to make the sauce.
- Chop the spinach and grate the carrot into small portions
- Fill a shallow pan with an inch of tepid warm water. Have a plate handy to use for making the wrap, along with all your fillings.
- Lay the spring roll wrapper (rice paper) gently in the warm water and let it soak in the water for about 20 seconds or so until soft.
- Move the rice paper to the plate that is dry and lay it flat. Once flat, add in your toppings in the center and fold into a spring roll.
- Repeat for the remaining spring rolls.
- Serve at room temperature.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 229Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 608mgCarbohydrates: 26gFiber: 2gSugar: 2gProtein: 10g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other Seafood recipes
If you enjoyed that, check out our other classic appetizer recipes that are easy to make. Bon appétit!
