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Vietnamese Fresh Spring Rolls Recipe

Light and healthy Vietnamese fresh spring rolls filled with shrimp, vegetables, and herbs.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine Vietnamese
Servings 4 servings
Calories 150 kcal

Equipment

  • Bowl
  • Pot
  • Strainer

Ingredients:  

Main Ingredients

  • 8 pieces Rice paper wrappers
  • 1 cup Cooked shrimp, halved
  • 1 cup Vermicelli noodles, cooked
  • 1 cup Lettuce leaves
  • 1/2 cup Carrot, julienned
  • 1/2 cup Cucumber, julienned
  • 1/4 cup Fresh mint leaves
  • 1/4 cup Fresh cilantro leaves

Instructions: 

  • 1. Prepare all ingredients and have them ready.
  • 2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 1 second to soften.
  • 3. Lay the wrapper flat on a clean surface. In a row across the center, place 2 shrimp halves, a handful of vermicelli, lettuce, carrots, cucumber, mint, and cilantro, leaving about 2 inches uncovered on each side.
  • 4. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • 5. Serve immediately with dipping sauce of your choice.

Notes:

These spring rolls are best enjoyed fresh but can be stored in the fridge for a few hours.

Nutrition value:

Calories: 150kcalCarbohydrates: 25gProtein: 8gFat: 2gSaturated Fat: 0.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Keywords:

Keyword Healthy, Spring Rolls
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