Vietnamese Spring Rolls

These Vietnamese Spring Rolls look like they’d be so fun!


  • Cooking spray
  • ½ cup finely diced brown mushrooms
  • 7 oz cooked, peeled, and deveined baby shrimp, tails removed
  • 1 oz peanuts, chopped fine
  • 2 tsp hot sauce
  • 1 tsp fish sauce
  • 1 Tbsp fresh mint, chopped
  • ¼ cup fresh cilantro, chopped
  • 3-4 medium-size romaine lettuce leaves, cleaned and dry
  • 1 cup fresh mung bean sprouts


  1. Spray a skillet lightly with non-stick cooking spray, and sauté mushrooms over medium-high heat until tender. Transfer mushrooms to a medium bowl and allow to cool slightly.
  2. Mix pre-cooked shrimp, peanuts, hot sauce, fish sauce, mint, and cilantro in with the mushrooms.
  3. Place the lettuce leaves flat on a cutting board. Fill each with a portion of the shrimp mixture, and top with sprouts.
  4. Fold the sides of the leaves inward; then roll them tightly to form a spring roll. Secure with toothpicks if desired. Repeat until all lettuce leaves are filled and rolled. Refrigerate until ready to serve.

YIELDS: 1 serving.

PER SERVING: 1 Leanest | 3 Green | 2 Condiments | 2 Healthy Fats

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