Vietnamese Spring Roll Recipe
Fresh and healthy Vietnamese spring rolls with shrimp, vegetables, and herbs wrapped in rice paper.
Print Recipe
Main Ingredients
- 8 pieces Rice paper wrappers
- 100 grams Shrimp, cooked and peeled
- 1 cup Vermicelli noodles, cooked
- 1 cup Lettuce, shredded
- ½ cup Carrot, julienned
- ½ cup Cucumber, julienned
- ¼ cup Fresh mint leaves
- ¼ cup Fresh cilantro
1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften.
2. Lay the softened wrapper flat on a cutting board. In a row across the center, place 2 shrimp halves, a handful of vermicelli, lettuce, carrots, cucumber, mint, and cilantro, leaving about 2 inches uncovered on each side.
3. Fold the uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with the remaining ingredients.
4. Serve with your favorite dipping sauce.
Calories: 150kcal | Carbohydrates: 20g | Protein: 10g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
Fresh, Healthy, Spring Rolls