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Shrimp & Veggie Spring Rolls with Vietnamese Dipping Sauce

These Shrimp & Veggie Spring Rolls are loaded with canned vegetables that were picked and packed at their peak of ripeness. And for an extra protein boost, add canned shrimp!

Prep Time: 20 minutes

Servings: 8

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Shrimp & Veggie Spring Rolls with Vietnamese Dipping Sauce


Dipping Sauce:
¼ cup seasoned rice vinegar
1 tablespoon minced fresh ginger
1 tablespoon hoisin sauce
1 tablespoon chili-garlic sauce

Spring Rolls:
1 15-ounce can whole baby carrots, drained
1 8.75-ounce can corn kernels, drained
1 4.5-ounce can diced green chilies, drained
1 4-ounce can small shrimp, drained
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves
8 rice paper spring roll wrappers
8 small Boston lettuce leaves



Prepare Dipping Sauce: In small bowl combine rice vinegar , ginger, hoisin sauce and chili-garlic sauce.

Prepare Spring Rolls: Cut carrots into matchstick-thin strips. In large bowl combine carrots, corn, chilies, shrimp, cilantro, mint leaves and 1 tablespoon dipping sauce; toss to mix well.

Fill shallow bowl with hot (not boiling) water. Submerge 1 springe roll wrapper in water until softened. Lay one wrapper flat on work surface.  Top with a lettuce leaf. Spoon some vegetable mixture lengthwise in center.

Fold long end of wrapper over ingredients. Then fold in end and continue rolling lengthwise. Place seam-side down on platter. Repeat with remaining rolls. Serve rolls with dipping sauce.

Nutrition Information Per Serving:

Calories 79; Total Fat 1g (Sat 0g, Trans 0g); Cholesterol 20mg; Sodium 536mg; Total Carbohydrates 19g; Dietary Fiber 2g; Sugars 6g; Protein 3g; Vitamin A 4339IU; Vitamin C 5mg; Calcium 31mg; Iron 1mg; Vitamin D 0IU; Folate 31mcg

% Daily Value: Vitamin A 87%; Vitamin C 9%; Calcium 3%; Iron 5%