Vermicelli Summer Rolls
This recipe is quick and easy, perfect for an appetizer or lighter feeling lunch (or dinner!) without skimping on flavor or nutrients!
Equipment
- pot
- pan or air fryer
Ingredients
- 45 grams rice noodles
- 6 Spring roll wrappers
- 1/2 lb Shrimp
- 2 Carrots
- 2 cups Spring mix
- 1/3 cup Cilantro
- 1/3 cup Basil
- 1 tbsp Olive oil
- 1 tbsp Lime juice
- 1/2 tbsp Honey
- 1 tsp garlic minced
- 1/2 tsp Red pepper flakes
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Shred carrots and loosely chop spring mix. Set aside until assembling wraps.
- Add water to a large pot and bring to a boil.
- While water is heating – Toss shrimp (tails off), olive oil, lime juice, honey, minced garlic, red pepper flakes, salt and pepper into a bowl. Let sit for a few minutes.
- Once water is boiling, add rice (vermicelli) noodles to the pot, turn off heat and let them sit for 3-3 1/2 minutes uncovered.After 3 minutes drain noodles of hot water and give them a cold water rinse to stop them from cooking further. Set aside.
- If using an air fryer to cook your shrimp – set temperature to 400 degrees fahrenheit and cook for 6-7 minutes.If using a pan, Heat pan on hight heat and add shrimp. Flip after 3 minutes and let cook for another 3 minutes.Set shrimp aside once cooked.
- Have your shredded carrots, mixed greens, cilantro and basil readily available to make it easier when assembling your rolls as this should be done quickly so your wraps hold together.
- Run rice wrap under hot water for 10 seconds, lay on a flat surface.Quickly add noodles, shrimp, spring mix, carrots, cilantro and basil onto your wrap.Folds ends in over your fillings and roll lengthwise.
Nutrition
Calories: 310kcalCarbohydrates: 34gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 96mgSodium: 766mgPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 5911IUVitamin C: 8mgCalcium: 103mgIron: 2mg
Tried this recipe?Let us know how it was!
