Description
Learn how to make fresh spring rolls with this easy recipe. These Vietnamese-inspired rolls are filled with rice noodles, veggies, herbs, and your choice of protein, wrapped in rice paper and served with delicious dipping sauces.
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.
- Assemble: Lay the softened wrapper flat and add noodles, lettuce, carrots, cucumber, herbs, and protein.
- Roll: Fold in the sides and roll tightly from the bottom up. Repeat with remaining ingredients.
- Serve: Serve immediately with your favorite dipping sauce.
Notes
- To prevent sticking, store completed rolls slightly apart or wrap individually in plastic wrap.
- You can make the rolls ahead and refrigerate them covered 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
