Vietnamese Spring Rolls
Light, fresh, and vibrant spring rolls filled with colorful veggies and your choice of shrimp or tofu.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
- Rice paper wrappers
- Shrimp or tofu
- Lettuce leaves
- Fresh herbs (mint, cilantro, basil)
- Julienned vegetables (carrots, cucumbers, bell peppers)
- Vermicelli noodles
- Dipping sauce (hoisin sauce, peanut sauce)
Instructions
- Prepare all ingredients. Start by cooking your shrimp or tofu until they’re perfectly tender and flavorful. If using tofu, a quick sauté with soy sauce will do the trick! Soak the vermicelli noodles according to package instructions until they’re pliable.
- Soften the rice paper. Fill a large bowl with warm water. Dip a rice paper wrapper into the water for about 10 seconds to soften it.
- Set the stage. Lay the softened wrapper flat on a clean surface.
- Fill it up. On the lower third of the wrapper, place a few pieces of shrimp or tofu, a crisp lettuce leaf, a handful of fresh herbs, julienned vegetables, and a small amount of vermicelli noodles.
- Wrap it up. Fold in the sides of the wrapper towards the center, then starting from the bottom, roll up tightly to enclose the filling.
- Repeat the process with the remaining ingredients until you have a delightful array of spring rolls ready to be dipped and devoured.
- Serve with style. Present your fresh spring rolls with a side of your favorite dipping sauce.
Notes
These rolls are best enjoyed fresh; store leftovers in an airtight container in the refrigerator for up to two days. Keep the dipping sauce separately to avoid sogginess.
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg