This is a sponsored conversation written by me on behalf of Michelob ULTRA. The opinions and text are all mine.
Around the holidays, potlucks are never ending! It can make you feel like you’re overeating too much, and I hate that bloated feeling. That’s why this year, I chose Michelob ULTRA over wine. A glass of Michelob ULTRA has 60% less carbs and 20% less calories than a glass of wine! To take it even further, I thought I’d share a recipe that’s best paired with this light beer: Vietnamese shrimp spring rolls.
Spring Roll Ingredients:
8.5” rice paper
cooked vermicelli noodles
boiled shrimp (I use 3 shrimp per roll)
Peanut Sauce Ingredients (taken from Nerds with Knives):
¾ cup (190g) creamy peanut butter
⅓ cup (80ml) hot water
¼ cup (60ml) hoisin sauce
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) fish sauce
1 medium garlic clove, grated
2 teaspoons (10ml) toasted sesame oil
2 teaspoons (8g) sugar
1 teaspoon (12g) chili-garlic paste
Step 1: Peanut sauce
The peanut sauce is super easy to make: take all of the ingredients and whisk them together in a small bowl. This is your dipping sauce for the rolls later!
Step 2: Wet the rice paper
Fill a large bowl or shallow plate with water and then wet the rice paper. You only need to wet it for 1-2 seconds for it to start getting soft. Lay this down to start building your spring roll.
Step 3: Assemble
Put the lettuce down first. Then you can start adding in the noodles and other veggies. Save the shrimp for last! They go up top, spaced above the lettuce. You’ll see why in the next step.
Step 4: Roll!
Now comes the fun part! Start by rolling from the bottom up, and roll all the way up to the lettuce. Fold the edges in and then continue rolling, including the shrimp. This is for presentation purposes: the shrimp will sit nicely above everything else!
Watch below to see how to roll!
All done! There you have it - a simple, easy, and healthy dish to bring to potlucks and pair with a light Michelob ULTRA! Enjoy!