Vietnamese Fresh Spring Rolls
An easy Vietnamese wrap, Vietnamese Fresh Spring Rolls takes about 30 minutes and makes 4 servings. Cooked shrimp, rice paper wrappers and rice vermicelli carry the flavour. It is on the lighter side, at about 220 calories and 16 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
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Ingredients
For 4 servings
- 250 gcooked shrimp
- 12rice paper wrappers
- 100 grice vermicelli
- 8lettuce leaves
- 1 handfulfresh mint
- 1carrot
- 1cucumber
- 3 tbsphoisin sauce
- 30 gpeanuts
Instructions
- Cook the rice vermicelli according to package directions, drain, rinse under cold water, and set aside. Halve the cooked shrimp lengthwise.
- Julienne the carrot and cucumber into thin matchstick strips. Wash the lettuce leaves and pick the mint leaves.
- Dip a rice paper wrapper in warm water for about 5 seconds until pliable. Lay flat on a clean surface.
- Place a lettuce leaf, a small bundle of vermicelli, carrot, cucumber, and mint on the lower third of the wrapper. Add 3-4 shrimp halves. Fold the sides in and roll tightly. Repeat with remaining wrappers.
- Crush the peanuts and stir into hoisin sauce with a splash of water for a dipping sauce. Serve the spring rolls with the sauce.
Cook’s notes
Do not soak the rice paper too long; it keeps softening after you take it out of the water. Cover finished rolls with a damp towel so they do not dry out, and eat them the same day. Tofu or cooked chicken can replace the shrimp.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 16 g
- Fat
- 4 g
- Carbs
- 32 g
Approximate values for one serving.
About this recipe
- Cuisine: Vietnamese
- Dish type: Wrap
- In cookbook: Global Street Food
