How To Make Vietnamese Spring Rolls
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How To Make Vietnamese Spring Rolls
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Quick to prepare and can be served as an entree or healthy appetizer, this is my step-by-step tutorial for making homemade Vietnamese spring rolls at home.
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Ingredients
- 12 spring roll rice paper wrappers
- 24 cooked shrimp (peeled and deveined halved horizontally)
- 12 leaves leafy green lettuce
- 4 ounces Vermicelli rice noodles (prepared according to package directions)
- 1 avocado (pitted and sliced)
- ½ cup shredded red cabbage
- ½ cup shredded carrots
- ½ cup cilantro sprigs
Hoisin Dipping Sauce
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar or lime juice
- 1 teaspoon sesame oil
- crushed peanuts (optional)
Instructions
- Boil 8 cups of water and keep warm.
- Whisk together hoisin dipping sauce and set aside.
- To soften the rice paper, fill a shallow pie plate with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll. (Careful not to over-soak!)
- Working from the center of the roll, place one lettuce leaf and top with a couple tablespoons of vermicelli noodles. Top noodles with a small amount of shredded carrots and cabbage, one slice avocado, three shrimp halves and a couple sprigs of cilantro.
- Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.
- Place on a platter seam side down and continue rolling remaining 11 sheets.
- Serve chilled or at room temperature with reserved dipping sauce.
Notes
- None
Nutrition Information
Show Details
Serving
3rolls
Calories
354kcal
(18%)
Carbohydrates
58.4g
(19%)
Protein
13.6g
(27%)
Fat
7.5g
(12%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
6.4g
Cholesterol
69mg
(23%)
Sodium
343mg
(14%)
Fiber
4.3g
(17%)
Sugar
2.2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 3rolls | |
| Calories | 354kcal | 18% |
| Carbohydrates | 58.4g | 19% |
| Protein | 13.6g | 27% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 6.4g | 38% |
| Cholesterol | 69mg | 23% |
| Sodium | 343mg | 14% |
| Fiber | 4.3g | 17% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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