Vietnamese Spring Rolls
Fresh and healthy Vietnamese spring rolls filled with shrimp, vegetables, and herbs.
Ingredients - Serves 4
- Peanut dipping sauce - For serving
- Fresh cilantro leaves - 16 leaves
- Fresh mint leaves - 16 leaves
- Cucumber - 1, julienned
- Carrot - 1, julienned
- Lettuce - 8 leaves
- Rice vermicelli noodles - 100 grams, cooked
- Shrimp - 16 medium, cooked and peeled
- Rice paper wrappers - 8 sheets
Let's Get Started
- Fill a large bowl with warm water.
- Dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable.
- Place the softened rice paper wrapper on a clean surface.
- In the center of the wrapper, place a lettuce leaf and top with a small amount of rice vermicelli noodles.
- Add 2 shrimp on top of the noodles, followed by some julienned carrot and cucumber.
- Place 2 mint leaves and 2 cilantro leaves on top of the vegetables.
- Fold the sides of the rice paper wrapper over the filling, then roll tightly from the bottom to the top, sealing the spring roll.
- Repeat with the remaining ingredients to make more spring rolls.
- Serve the Vietnamese spring rolls with peanut dipping sauce.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Calories: 150
- Fat: 2g
- Carbs: 25g
- Protein: 10g
- Sodium: 300mg
- Sugar: 5g