Vietnamese Spring Rolls
Cool, refreshing and healthy! Vietnamese Spring Rolls are easier to make than you think Choose between ginger-soy sauce or hoisin-peanut sauces dip or both!
Servings: 10 rolls
- 10 pieces rice paper wrapper
- 10 pieces prawns - shelled and deveined
- ½ cucumber - cut into thin, julienned
- 1 carrot - cut into thin, julienned
- 1.7 ounces vermicelli noodles or rice noodles
- 1 bunch of mint or cilantro/ parsley or basil (or all)
- 10-12 lettuce or any salad leaves - cut into smaller pieces
VINEGAR-SOY SAUCE DIP
- 2 tablespoons ginger - finely chopped
- ¼ cup rice vinegar
- ⅛ cup soy sauce
- 1 clove garlic - minced
- 2 teaspoons sugar
- ⅛ cup water
- 1 teaspoon sesame oil
Start with preparing vermicelli or rice noodles by cooking in boiling water as per package instructions.
Cook shrimps in a pan or skillet by adding ½ cup of water, you may add 1 tsp of salt to add a bit of taste. Cover the pan and let it simmer until all shrimps turn pink. Cut each shrimp in half, lengthwise.
Wrap and roll. Pour some warm water in a shallow bowl or deep plate. Dip and soak the rice paper wrapper (1 or 2 at a time) until it becomes soft and jelly-like. Lay the soak rice paper wrapper flat on a plate. Next is, line 3-4 halves of shrimps at the bottom third of the wrapper, layer with cucumbers and carrots then some vermicelli noodles and lastly the greens. Then tuck the ends inside and roll as tight as you can.
To make the sauce, just mix all ingredients until sugar is dissolved.
Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 5mg | Sodium: 239mg | Potassium: 104mg | Fiber: 0g | Sugar: 1g | Vitamin A: 2805IU | Vitamin C: 5.3mg | Calcium: 19mg | Iron: 0.7mg