How To Make Vietnamese Fresh Spring Rolls
Each bite from a Vietnamese dish packs a flavorful punch! And what better way to experience this than by trying our Vietnamese recipes. Try the iconic banh mi sandwiches and fresh spring rolls at the comfort of your own kitchen now!
Serves:
Ingredients
- 12 rice paper wrappers
- 1 cup cooked shrimp, peeled and deveined
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- 1/4 cup peanuts, chopped
- Optional: rice vermicelli noodles, soaked and cooked according to package instructions
Instructions
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Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable.
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Place the softened wrapper onto a clean surface. Arrange a few shrimp in the center, followed by cucumber, carrot, bell pepper, bean sprouts, mint, cilantro, basil, and a sprinkle of chopped peanuts.
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Fold the sides of the wrapper over the filling, then roll tightly from bottom to top, making sure to tuck in the filling as you roll. Repeat with the remaining ingredients.
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Serve the spring rolls whole or sliced in half, with a side of dipping sauce such as peanut sauce or chili sauce.
Nutrition
- Calories : 180kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 60mg
- Sodium : 410mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 12g
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