Vietnamese Spring Rolls
Light and fresh Vietnamese Spring Rolls filled with colorful vegetables, herbs, and your choice of shrimp or tofu, served with a delightful dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
- Rice paper wrappers
- Fresh vegetables (lettuce, cucumber, carrots)
- Fresh herbs (mint, cilantro, basil)
- Cooked shrimp or tofu (optional)
- Rice vermicelli noodles
- Dipping sauce (peanut sauce or hoisin sauce)
Instructions
- Prepare Your Fresh Ingredients: Wash and julienne the vegetables and herbs. Chop the herbs finely.
- Soak the Rice Paper Wrappers: Fill a shallow dish with warm water and soak each rice paper wrapper until pliable, about 15-30 seconds.
- Assemble the Rolls: Place the soaked wrapper flat and add a small amount of each ingredient on the lower third.
- Fold and Roll Your Creations: Fold the sides inward and tightly roll up from the bottom to form a neat roll.
- Repeat for Remaining Ingredients: Continue the process with the remaining ingredients, placing them on a platter.
- Serve with Dipping Sauce: Pair your spring rolls with peanut sauce or hoisin sauce.
Notes
For best results, do not overfill the rolls and use fresh ingredients. Soak the rice paper in warm water for just enough time to become pliable.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/vietnamese-spring-rolls-2/