Vietnamese Spring Rolls22 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“I love these, they're really addictive and healthy!” - by ItalianGirlCristina
Original recipe yields 8 spring rolls
- 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.
- 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.
Amount Per Serving (4 total)
- 145 cal
- 0.4 g
- < 1%
- 29.7 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"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...." See more"
"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 ju..." See morest 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!"
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