Vietnamese Spring Rolls
Ingredients
The filling
-
10–12
pieces
spring roll wrappers
-
12
oz
shrimp (cooked, peeled) or baked tofu
-
4
oz
vermicelli noodles
-
1–2
pieces
Turkish cucumber
-
1
piece
daikon radish
-
1
piece
bell pepper
-
1
cup
purple cabbage or matchstick carrots
-
1
piece
avocado
-
¼
cup
mint leaves
-
¼
cup
Thai basil leaves
Dipping Sauce
-
3
tbsp
water
-
1
tbsp
sugar
-
1
tbsp
fresh lime or lemon juice
-
1
tbsp
fish sauce or vegan fish sauce
Instructions
- Prep all filling ingredients and have them ready.
- Fill a large bowl with lukewarm water.
- Submerge one rice paper in the water until tender, about 10 seconds.
- Place the softened rice paper on a damp kitchen towel.
- Fill with fresh veggies, noodles, shrimp (or tofu), and herbs.
- Roll it up tightly like a burrito and set aside seam side down.
- Repeat with all the spring rolls.
- Serve with Sweet Chili Sauce or Vietnamese Nuoc Cham.
- To make Nuoc Cham, mix all ingredients in a small bowl.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
177
Total fat
5.1g
Total carbohydrates
25.9g
Total protein
8.1g
Sodium
374.8mg
Cholesterol
2.9mg
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