Snackin’ with Sarah Sellers: Vietnamese Shrimp Spring Rolls

Matt and I visited Portland last fall and I absolutely fell in love with the city. From the diverse culture to the sky high trees and roses lining the freeways, there is a ton of stuff to do and PLENTY of food to eat. So for tonight’s episode of American Idol I new exactly what to cook for the Portland auditions.

My dear friend was born and raised in Portland and always makes the most amazing vietnamese cuisine. When we were in town I was a bit surprised at how many different asian restaurants there were. I have to say, it’s the best asian cuisine I’ve ever had. So I sent an email to Kim and asked her what dish I should make for Lyndsey Parker’s readers on Snackin’ with Sarah Sellers and she suggested this mouth watering treat. I kept true to her recipe for the most part with only a few minor adjustments. For some reason there were no bean sprouts to be found the night I was making it so I substituted it with shredded carrots.

The recipe is very simple and delicious and you can get as creative as you want with the filling. Give it a try and let me know what you think.

Click HERE to read today’s post on Reality Rocks!


  • 8 spring roll wrappers
  • 4 pieces bib lettuce, cut in half to make 8 small pieces
  • 8 pieces of shrimp, cooked (or you can use your favorite protein)
  • 1 cup rice noodles, cooked
  • 1/2 cucumber, skin removed and cut into matchsticks
  • 1/2 cup shredded carrots
  • 1 cup cilantro
  • 2 tbsp creamy peanut butter
  • 1 tbsp hoisin sauce
  • 1 tsp sriracha
  • hot water to thin out sauce
  • 1 tbsp peanuts, chopped

Working very quickly dip the spring roll wrappers in piping hot water until soaked. Shake off any access liquid.

Place the wrappers on a flat surface and layer with the bib lettuce first, followed by the shrimp (or protein of your choice), rice noodles, cucumber, carrots, and the cilantro.

Fold the bottom flap up first, then proceed with the two sides and roll up.

**Less is more. Just put a little bit of each ingredient in the wrappers. You don’t want to overload them. If you let the water get cold the wrappers will become tough so work quickly!

To make the sauce combine the peanut butter, hoisin, and sriracha in a small bowl. Mix until well combined. Slowly add the hot water until you reach a thin, smooth consistency. Top with the chopped peanuts.

Bon Appetit!

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