Description
Learn how to make delicious Fresh Spring Rolls, a light and refreshing Vietnamese dish perfect for any occasion. These rolls are filled with vermicelli noodles, fresh vegetables, herbs, and your choice of protein, wrapped in rice paper and served with a flavorful dipping sauce.
Ingredients
Scale
Rice Paper Rolls:
- 8 rice paper wrappers
Filling:
- 1 cup cooked rice noodles (vermicelli)
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup cooked shrimp (halved lengthwise) or extra-firm tofu (optional)
- 1/4 cup bean sprouts (optional)
Instructions
- Prepare the Rice Paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until soft. Lay it flat on a clean surface or damp towel.
- Assemble the Rolls: In the lower third of the wrapper, layer noodles, lettuce, carrots, cucumber, herbs, and your choice of protein. Fold in the sides and roll tightly from the bottom up, like a burrito.
- Serve: Repeat with remaining ingredients. Serve with peanut sauce, hoisin sauce, or sweet chili sauce for dipping.
Notes
- To prevent sticking, place completed rolls slightly apart or wrap them individually in plastic wrap.
- You can make the rolls a few hours ahead and store them covered in the fridge with a damp towel on top.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Main Course
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 90
- Sugar: 1g
- Sodium: 80mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg (if using shrimp)
