Vietnamese Rice Paper Rolls (Spring Rolls)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
12
-
Calories
93 kcal
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Course
Appetizer
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Cuisine
Vietnamese
Vietnamese Rice Paper Rolls (Spring Rolls)
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Rice paper rolls are filled with crisp vegetables, plump shrimp, and chewy rice paper. It’s an easy, 20-minute recipe anyone can make!
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Ingredients
- 1.5 oz dried vermicelli noodles 2 small bundles
- 12 sheets of 22cm/8.5″ round rice paper
- 18 medium shrimp cleaned, cooked and cooled
- 12 butter lettuce leaves
- 2 cups red cabbage shredded
- 1 carrot peeled and cut into 2-inch matchsticks
- 4 oz bean sprouts
- 48 mint leaves
Serving
- peanut sauce
- Sweet chili sauce
- Vietnamese Fish Sauce (Nuoc Chom)
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Instructions
- Place vermicelli noodles in a bowl or 4 cup measuring cup and cover with warm water for 2 minutes, then drain. Transfer to bowl, set aside.
- Peel and cut carrot into 2-inch matchsticks. Shred cabbage and remove the tough stem of each butter lettuce leaf if needed. Slice each shrimp in half lengthwise.
- Fill a large bowl or container big enough to submerge the rice wrapper with warm water (you'll be submerging for a total of 2 seconds, so you could always spin it if not big enough).
- Place a cleaned butter lettuce leaf on a flat surface and top with some vermicelli noodles, then some carrots, cabbage and sprouts. Roll up and set aside seam side down.
- Dip the wrapper in the warm water and submerge all of it for 2 seconds. That's it! Shake excess water off and lay on clean surface. Place 3 sliced shrimp cut side up on the top third of the wrapper and place a mint leaf on each side and in between, 4 leaves total. On the bottom third, add the lettuce bundle seam side down. Starting from the bottom, roll wrapper up and over to cover the lettuce bundle, then fold the both edges in and keep rolling to enclose the shrimp and mint. The wrapper is sticky and seals itself well.
- Continue with remaining ingredients and serve immediately with preferred sauce like Peanut Sauce, Sweet Chili Sauce or Vietnamese Fish Sauce (Nuoc Chom).
- Can be refrigerated, but no more than 4 hours covered, I find the wrapper starts to break down easily and tears.
Notes
- Nutritional information for Vietnamese Rice Paper Rolls only, sauce not included.
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Trans Fat
0.001g
Cholesterol
21mg
(7%)
Sodium
210mg
(9%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1713IU
(34%)
Vitamin C
12mg
(13%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 21mg | 7% |
| Sodium | 210mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1713IU | 34% |
| Vitamin C | 12mg | 13% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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