Vietnamese Fresh Spring Rolls Recipe
hese delectable rolls are made by wrapping a variety of fresh ingredients in a thin rice paper wrapper.
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Servings: 8 Servings
Calories: 356 kcal
Equipment
- Large shallow dish: Used for soaking rice paper wrappers.
- Knife: For slicing ingredients such as cooked shrimp, chicken, and vegetables.
- Cutting board: To provide a stable surface for slicing ingredients.
- Large plate or tray: Used for assembling and serving the spring rolls.
- Serving platter or individual plates: For presenting and serving the spring rolls.
- Dipping sauce bowls: Small bowls for holding dipping sauces.
- Kitchen towel: To keep the working surface clean and damp for rice paper wrappers.
- Optional: Mint and cilantro for garnish.
Ingredients
- 16 rice paper wrappers
- 1 pound shrimp peeled and deveined
- 1 pound chicken breast cooked and thinly sliced
- 2 cups rice noodles cooked
- 2 cups lettuce shredded
- 2 cups carrots julienned
- 2 cups cucumber julienned
- 1 cup mint leaves fresh fresh
- 1 cup cilantro leaves fresh
- 1 cup bean sprouts
Instructions
Soak the rice paper wrappers:
- a Fill a large shallow dish with warm water.
- b Submerge one rice paper wrapper in the water.
- c Let it soak for about 15 seconds until it becomes pliable.
- d Remove the wrapper from the water and place it on a clean, damp kitchen towel.
- e Repeat this process with the remaining wrappers.
Prepare the fillings:
- a Cook the shrimp and chicken if not already cooked.
- b Peel and devein the shrimp, then thinly slice it.
- c Slice the cooked chicken breast into thin strips.
- d Shred the lettuce and set it aside.
- e Julienne the carrots and cucumber into thin matchstick-sized pieces.
Cook the rice noodles:
- a Cook the rice noodles according to the package instructions.
- b Drain and rinse them under cold water to stop the cooking process.
- c Set aside the cooked rice noodles.
Assemble the spring rolls:
- a Take a soaked rice paper wrapper and place it on a clean surface.
- b Arrange a small amount of lettuce on the lower third of the wrapper.
- c Layer some rice noodles, shrimp, chicken, carrots, and cucumber on top of the lettuce.
- d Fold the sides of the wrapper over the filling.
- e Roll the wrapper tightly, starting from the bottom, to form a compact roll.
- f Repeat this process with the remaining wrappers and fillings.
Serve the spring rolls:
- a Transfer the spring rolls to a serving platter or individual plates.
- b Optionally, cut the rolls in half diagonally for easier eating.
- c Serve the spring rolls with your choice of dipping sauce, such as peanut sauce or hoisin sauce.
- d Garnish with fresh mint leaves and cilantro for added flavor and presentation.
Enjoy!
- a Dive into the delicious Vietnamese Fresh Spring Rolls and savor the combination of flavors and textures.
- b Experiment with different dipping sauces and adjust the fillings to suit your preferences.
- c Share and enjoy this refreshing and healthy dish with family and friends.
Notes
Prepare all the ingredients and have them ready before starting the assembly process.
Keep a clean, damp kitchen towel nearby to wipe your hands and the working surface, preventing sticking.
Dip the rice paper wrappers in warm water just until they soften, as over-soaking can make them too fragile.
Use a light touch when rolling the spring rolls to avoid tearing the rice paper.
If the rice paper wrapper becomes too sticky, lightly brush it with water to make it easier to handle.
Arrange the fillings in neat and compact layers for easier rolling and a visually appealing presentation.
Nutrition
Calories: 356kcal | Carbohydrates: 55g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 269mg | Potassium: 612mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5854IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 2mg
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