Vietnamese Spring Rolls
Fresh and flavorful Vietnamese spring rolls filled with rice vermicelli, shrimp or tofu, and crisp vegetables, served with a tangy dipping sauce.
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Servings: 10 spring rolls
Calories: 70kcal
Ingredients
- Rice paper wrappers
- Rice vermicelli noodles
- Cooked shrimp or tofu
- Fresh lettuce leaves
- Carrots julienned
- Cucumber julienned
- Fresh herbs mint, cilantro
- Dipping sauce hoisin or peanut sauce
Instructions
- Soak rice vermicelli noodles in hot water for 10 minutes until softened, then drain.
- Prepare all vegetables: julienne carrots and cucumber, and wash lettuce leaves.
- Fill a shallow dish with warm water and dip one rice paper wrapper for about 10 seconds to soften.
- Lay the softened wrapper flat on a clean surface.
- Add a small amount of vermicelli noodles, shrimp (or tofu), and a few pieces of each vegetable and herb.
- Fold the sides of the wrapper over the filling.
- Carefully roll from the bottom up, tucking the filling in as you roll.
- Repeat with remaining wrappers and filling ingredients.
- Serve with dipping sauce on the side.
- Enjoy your fresh and colorful spring rolls!
Nutrition
Calories: 70kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Fiber: 1g