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VIETNAMESE SPRING ROLLS
Michelle Sam
Vietnamese spring rolls are light, healthy and delicious. So easy to make, delicious and healthy.
5
from 1 vote
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Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer
Cuisine
Vietnamese
Calories
140
kcal
Ingredients
▢
Lettuce leaves
▢
Carrots
▢
Cucumbers
▢
Egg
▢
Chives
▢
Thai Basil
▢
Fresh Cilantro
▢
1
pkg
Rice paper
▢
Fresh medium - large shrimp
▢
sea salt
▢
1
pkg
Rice vermicelli
Instructions
Vegetables
▢
Wash Lettuce leaves and remove the firm ends
▢
Julienne cut the carrots and cucumbers
▢
Strip and de-stem herbs. Chop or leave whole
Egg Strips
▢
For every egg, add 1 Tbsp of water and whisk 'til combined
▢
Fry thin layer of egg on a greased skillet.
▢
Remove when cooked and cut into strips
Shrimp
▢
Season de-veined, shelled fresh shrimp with sea salt
▢
Boil water in a saucepan
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Add shrimp to boiling water and blanch. Remove shrimp when shrimp turns color. Do not overcook. Timing will depend on size of the shrimp.
▢
Run shrimp under cold water to stop the shrimp from cooking.
▢
Cut shrimp in half along the the spine of the shrimp
Rice Noodles
▢
Cook noodles as directed according to package
▢
Run noodles under cold water to stop the noodles from cooking.
Wrap
▢
Wrap spring rolls
and enjoy with
spicy peanut dipping sauce
Video
Notes
This recipe allows for 3 rolls per person. Exact amounts are not specified as they depend on the size of rice wrapper and protein.
Nutrition
Serving:
3
rolls
Calories:
140
kcal
Keyword
Rice noodles, Rice paper
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