Description
A simple and delicious recipe for homemade Vietnamese spring rolls, packed with fresh ingredients and vibrant flavors.
Ingredients
Scale
- 12 rice paper wrappers
- 100g rice vermicelli noodles
- 200g shrimp, peeled and cooked
- 1 cup lettuce, shredded
- 1 cup bean sprouts
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup crushed peanuts (optional)
Instructions
- Soak rice vermicelli noodles in hot water for 5 minutes, then drain and set aside.
- Prepare all vegetables and herbs by washing and cutting them into thin strips.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 5 seconds until soft.
- Lay the wrapper flat on a clean surface. Place a small amount of noodles, shrimp, and vegetables in the center.
- Fold the sides of the wrapper inward, then roll tightly from the bottom to enclose the filling.
- Repeat with the remaining wrappers and ingredients.
- Serve immediately with dipping sauce.
Notes
- Keep rice paper wrappers covered with a damp cloth to prevent drying.
- Adjust the filling ingredients based on your preference.
- For a vegetarian version, replace shrimp with tofu or mushrooms.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Vietnamese spring rolls, fresh spring rolls, homemade rolls, easy appetizer