Vietnamese Rolls
These fresh and healthy Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. They're perfect for a light lunch or appetizer.
Ingredients - Serves 4
- Cucumber - 1/2, julienned
- Carrot - 1, julienned
- Fresh basil - 1/2 cup
- Fresh cilantro - 1/2 cup
- Fresh mint - 1/2 cup
- Lettuce - 8 leaves
- Rice noodles - 2 cups, cooked
- Cooked shrimp - 16, peeled and deveined
- Rice paper wrappers - 8
Let's Get Started
- Fill a large bowl with warm water.
- Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
- In a row across the center, place 2 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side.
- Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
- Repeat with remaining ingredients.
- Serve with peanut sauce or hoisin sauce for dipping.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 5g
- Carbs: 30g
- Protein: 10g
- Sodium: 500mg
- Sugar: 3g
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