Fresh vegetarian Vietnamese spring rolls
Vietnamese spring rolls are fresh and healthy and usually made with shrimps, vegetables, herbs, and rice noodles wrapped in rice paper.
EQUIPMENT (click pictures for details)
Ingredients
- 8 pcs sheets of rice papers
- 8 pcs lettuce leaves
- 1 pc shredded carrot
- ¼ pc shredded red cabbage
- 1 pc shredded cucumber
- 120 gr fresh bean sprouts
- 100 gr vermicelli rice noodles cellophane noodles
- Thai sweet basil horapa
- Fresh mint
- Spring onion
- Fresh coriander
For the dressing
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp coconut water or water
- 1 tsp coconut sugar or brown sugar
- 1 pc chopped red chili
- ½ pc chopped garlic clove
- 1 tbsp shredded carrot
- 1 tbsp shredded cucumber
- 1 tbsp crushed toasted peanuts unsalted
Instructions
- Boil the vermicelli noodles in boiling water for 2-3 minutes or until soft. Drain the water.
- Fill a large bowl with lukewarm water and dip one rice paper into the water for a few seconds to soften.
- Place the softened rice paper on a damp kitchen towel on a flat surface.
- Layer your lettuce, the shredded vegetables and the fresh herbs on the soft rice paper, leaving 3cm on each side of the rice paper uncovered.
- Roll the paper around the ingredients until half way, then fold in the sides and finish the wrapping.
- Repeat this with the remaining rice wrappers.
- Combine all ingredients for the dressing and season to taste.
Notes
- Do not over-stuff the spring rolls, ⅓ of filling for the size of your rice paper is enough.
- The more rotation of rice paper you have, the better the fresh spring roll will hold.
Nutrition for 1 portion
Calories: 117kcalCarbohydrates: 26gProtein: 3gFat: 1gCholesterol: 1mgSodium: 1129mgFiber: 1gSugar: 3gVitamin A: 201IUVitamin C: 6mgCalcium: 19mgIron: 1mg
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