Description
Vietnamese Fresh Spring Rolls are a light and refreshing appetizer, perfect for any occasion. These rolls are filled with fresh vegetables, herbs, and shrimp, wrapped in delicate rice paper.
Ingredients
- 8 rice paper wrappers
- 16 medium shrimp, cooked and peeled
- 1 cup lettuce, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/2 cup vermicelli noodles, cooked
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup hoisin sauce
- 1/4 cup peanuts, crushed
Instructions
- Prepare all the ingredients by washing and cutting the vegetables and herbs.
- Cook the vermicelli noodles according to package instructions and set aside.
- Fill a large bowl with warm water and dip one rice paper wrapper into the water for about 5 seconds to soften.
- Lay the softened rice paper on a flat surface and place a small amount of lettuce, mint, cilantro, basil, vermicelli noodles, carrots, cucumber, and two shrimp in the center.
- Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top to enclose the filling.
- Repeat the process with the remaining ingredients.
- Serve the spring rolls with hoisin sauce topped with crushed peanuts for dipping.
Notes
- Ensure the rice paper is not soaked for too long, as it can become too soft and tear easily.
- Feel free to substitute shrimp with tofu for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg