Description
Vietnamese Spring Rolls are a vibrant and refreshing dish that brings the flavors of Vietnam right to your table. These delicate rice paper rolls are filled with fresh vegetables, aromatic herbs, and your choice of protein, creating a delightful burst of flavor in every bite. Served with a tangy peanut dipping sauce, they make an impressive appetizer or light meal for any occasion.
Ingredients
Scale
- 10 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 cup sliced bell peppers
- 8 oz cooked shrimp or tofu, sliced thinly
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 clove garlic, minced
Instructions
- Gather all ingredients and prepare the filling by slicing vegetables and cooking proteins.
- Soak each rice paper wrapper in warm water for about 10-15 seconds until pliable.
- On the lower third of each wrapper, layer noodles, vegetables, protein, and herbs. Fold the bottom over the filling tightly, then fold in sides and roll up like a burrito.
- Place finished rolls seam-side down on a plate. Repeat until all ingredients are used.
- Serve immediately with peanut sauce drizzled on top or as a dip.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Appetizer
- Method: Assembling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll (approximately 90g)
- Calories: 130
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg