Vietnamese Spring Rolls
Light, refreshing, and bursting with flavors, these Vietnamese spring rolls are perfect for lazy afternoons or gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
- Rice paper wrappers
- Vermicelli noodles
- Shrimp or tofu
- Lettuce leaves
- Mint leaves
- Cilantro
- Carrots, julienned
- Cucumber, julienned
- Peanut sauce or hoisin sauce for dipping
Instructions
- Prepare the vermicelli noodles by cooking them according to package instructions and set aside.
- Cook the protein; if using shrimp, toss them in a hot pan and cook until pink and chewy. For tofu, sauté until golden and crispy. Allow them to cool before using.
- Soften the rice paper wrappers by dipping one in warm water until it becomes soft and pliable.
- Assemble the rolls by laying the softened wrapper on a clean surface. In the center, arrange a leaf of lettuce, a small handful of noodles, your choice of shrimp or tofu, and a sprinkle of mint, cilantro, carrots, and cucumber.
- Fold the sides of the wrapper over the filling tightly, tucking in the ends to secure everything inside.
- Repeat the process with the remaining wrappers and filling until you’ve made enough spring rolls.
- Serve the rolls on a platter with either peanut sauce or hoisin sauce for dipping.
Notes
These spring rolls are best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to two days, keeping the dipping sauce separate.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Find it online: https://delishrecipezbylucy.com/vietnamese-spring-rolls/