Vietnamese Spring Rolls
Fresh and vibrant Vietnamese spring rolls filled with shrimp or tofu, crunchy veggies, and fragrant herbs, perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Fresh Rolling
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
- Rice paper wrappers
- Vermicelli noodles
- Shrimp or tofu
- Fresh herbs (mint, cilantro, basil)
- Lettuce leaves
- Carrots (julienned)
- Cucumber (julienned)
- Dipping sauce (hoisin or peanut sauce)
Instructions
- Soak the vermicelli noodles in a bowl of hot water until soft, about 3 to 5 minutes. Once ready, drain and set aside.
- Prepare the protein by cooking shrimp until pink and opaque or pressing, slicing, and pan-frying tofu until crispy.
- Soften the rice paper wrappers by dipping them in warm water for 5 to 10 seconds until soft.
- Assemble the rolls with noodles, protein, fresh herbs, lettuce, carrots, and cucumbers.
- Roll tightly by folding the bottom edge over the filling, then folding in the sides and rolling away from you.
- Serve with dipping sauce for a fresh burst of flavor.
Notes
These rolls can be stored in the refrigerator for up to 2 days. Separate fillings and wrappers for longer freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/vietnamese-spring-rolls-2/