Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 pieces rice paper wrappers; 1 lbs shrimp; 2 cups rice vermicelli noodles; 4 leaves lettuce; 1 cup mint leaves; 1 cup cilantro; 1 whole carrot; 0.5 cups peanut sauce; 1 whole lime

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Daniel Kim

Time

30 minutes

Servings

Calories

632

Fresh and light Vietnamese spring rolls filled with shrimp and herbs, perfect for a summer snack.

632

cal

29.6g

protein

111.9g

carbs

5.6g

fat

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
rice paper wrappers	8 pieces	6	0g	1g	0g
shrimp	1 lbs	97	23g	0g	1g
rice vermicelli noodles	2 cups	431	4g	98g	1g
lettuce	4 leaves	1	0g	0g	0g
mint leaves	1 cup	8	0g	2g	0g
cilantro	1 cup	1	0g	0g	0g
carrot	1 whole	6	0g	1g	0g
peanut sauce	0.5 cups	78	2g	7g	4g
lime	1 whole	5	0g	2g	0g

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
rice paper wrappers	8 pieces	6	0g	1g	0g
shrimp	1 lbs	97	23g	0g	1g
rice vermicelli noodles	2 cups	431	4g	98g	1g
lettuce	4 leaves	1	0g	0g	0g
mint leaves	1 cup	8	0g	2g	0g
cilantro	1 cup	1	0g	0g	0g
carrot	1 whole	6	0g	1g	0g
peanut sauce	0.5 cups	78	2g	7g	4g
lime	1 whole	5	0g	2g	0g

Directions

Step 1
Cook shrimp until pink, then chop them into pieces.
Step 2
Soak rice vermicelli noodles in hot water for 3-5 minutes, then drain.
Step 3
Prepare a large bowl of warm water to soak rice paper wrappers.
Step 4
Soak one rice paper wrapper in warm water for 10-15 seconds until soft.
Step 5
Place lettuce, shrimp, noodles, herbs, and carrot in the wrapper; roll tight.
Step 6
Serve with peanut sauce and lime wedges for dipping.

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