Vietnamese Spring Rolls
Yield: 4
Vietnamese Spring Rolls
These fresh spring rolls are the perfect snack, or main meal for a hot day. We love making these with friends and family as the diversity in ingredients can be built by each individual to suit their diet or ingredient preferences.
Prep time: 35 MinCook time: 5 MinTotal time: 40 Min
Ingredients
Kitchen Supplies
Instructions
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. (Depending on your macros, if you want to have about 3 spring rolls, it might be better to omit the vermicelli. I instead like to stuff my rolls with more lettuce)
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Notes:
This recipe is easy to customize for various macronutrient goals or for vegans and vegetarians.
Adjust the amount of rice noodles used to reduce the carbohydrate intake.
Swap the shrimp for tofu to make this a well balanced vegetarian or vegan option.
Nutrition Facts
Calories
209Fat (grams)
1Sat. Fat (grams)
0Carbs (grams)
26Fiber (grams)
0Net carbs
20Sugar (grams)
2Protein (grams)
19Sodium (milligrams)
656Cholesterol (grams)
255Above nutritional info is without vermicelli noodles and for 2 rolls
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