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At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.
Slice the shrimp in half and set aside.
To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.
Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.
To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.