Vietnamese Spring Rolls

Vietnamese Spring Rolls

22
ItalianGirlCristina 1

"I love these, they're really addictive and healthy!"
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Ingredients

25 m servings 145 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 6%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.
  2. Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

Reviews

22
  1. 25 Ratings

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Most helpful positive review

VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin, clear, and f...

Most helpful critical review

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce.

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce.

VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin, clear, and f...

wonderful recipe- just like my favorite vietnamese restaurant! Try wrapping them in additional mint and butterleaf lettuce leaves before dipping them in peanut sauce, mmmm..makes a wonderful, h...

Excellent directions for handling the rice wrappers. I filled them with shredded Chinese cabbage and finely sliced shrimp, jalapenos, scallion, carrots, peppers, and alfalfa sprouts, cilantro a...

Firstly, great simple directions on rolling rice wrappers. I got better the more carefully I followed them. The recipe is perfect, but I did add grated carrots and julienned English cucumbers. I...

Excellent. Very easy to make and even kept fresh for a day or so in the fridge. I did watch a video on u-tube on how to assemble them. (the visual helped me).

i've been to vietnam recently... your recipe tastes exactly the one i ate there! good !!!

I was glad to learn how to make spring rolls! Always wanted to know how to do it! I would change a couple of the ingredients though. I would skip the rice noodles and fish sauce! Instead nex...

These are good. Fresh and healthy. I have been making spring rolls for a few years and I always put in carrot and a fresh basil leaf. Great to dip in peanut or hoisin sauce.