Vietnamese Spring Rolls

Vietnamese Spring Rolls

22 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
ItalianGirlCristina
Recipe by  ItalianGirlCristina

“I love these, they're really addictive and healthy!”

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Ingredients

Adjust Servings

Original recipe yields 8 spring rolls

Directions

  1. Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.
  2. Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

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Reviews (22)

Rate This Recipe
tdoan
72

tdoan

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce.

KC192
43

KC192

VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin, clear, and feel just like a dry noodle. In fact, the asian store I went to stocked the wrappers in the noodle aisle. You just have to moisten the wrapper in hot water for a second or two, NOT 20. It will feel hard but by the time you layer the ingredients it will have softened. Great recipe!

momof4
30

momof4

wonderful recipe- just like my favorite vietnamese restaurant! Try wrapping them in additional mint and butterleaf lettuce leaves before dipping them in peanut sauce, mmmm..makes a wonderful, healthy meal-

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 20 mg
  • 6%
  • Sodium
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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