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–+ servings

Vietnamese Spring Rolls

Fresh and vibrant Vietnamese spring rolls filled with shrimp, vegetables, and herbs, served with a delicious dipping sauce.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Vietnamese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 8 oz shrimp peeled and deveined
  • 1 cup rice vermicelli noodles cooked
  • 1 cup lettuce leafy greens, chopped
  • 1 cup carrot julienned
  • 1 cup cucumber julienned
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro
  • 12 sheets rice paper
Dipping Sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp peanut butter
  • 1 tbsp water to thin the sauce
  • 1 tbsp crushed peanuts for garnish

Method
 

Prepare the Filling
  1. Cook the shrimp in boiling water for 2-3 minutes until pink and opaque. Drain and let cool.
  2. In a large bowl, combine cooked shrimp, rice vermicelli noodles, lettuce, carrot, cucumber, mint, and cilantro.
Assemble the Spring Rolls
  1. Soak one rice paper sheet in warm water for about 10-15 seconds until pliable.
  2. Lay the soaked rice paper on a clean surface. Place a small amount of the filling mixture in the center.
  3. Fold the sides over the filling, then roll from the bottom up to form a tight roll.
  4. Repeat with remaining rice paper and filling.
Prepare the Dipping Sauce
  1. In a small bowl, mix hoisin sauce, peanut butter, and water until smooth. Adjust consistency as needed.
  2. Garnish with crushed peanuts before serving.

Nutrition

Serving: 1spring rollCalories: 120kcalCarbohydrates: 15gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Serve the spring rolls fresh with the dipping sauce on the side for a delightful appetizer.

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