Vietnamese Spring Rolls Recipe

Name: Vietnamese Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-58 ounces, weight Rice Vermicelli Noodles; 12 pieces Rice Wrapper Or Rice Paper; 1 pound Large Shrimp, Cooked And Peeled; 6 pieces Romaine Leaves, Torn Into About 1x4 Inch Pieces; 1 whole Cucumber, Cut Into Thin Matchsticks; 2 whole Carrots, Cut Into Thin Matchsticks; 1 whole Bell Pepper, Cut Into Thin Matchsticks; 2 whole Green Onions, Chopped If Desired; 1 bunch Thai Basil, Chopped If Desired; 1 bunch Mint, Chopped If Desired; 1 bunch Cilantro, Chopped If Desired

Servings: persons

3-58 ounces, weight Rice Vermicelli Noodles
12 pieces Rice Wrapper Or Rice Paper
1 pound Large Shrimp, Cooked And Peeled
6 pieces Romaine Leaves, Torn Into About 1x4 Inch Pieces
1 whole Cucumber, Cut Into Thin Matchsticks
2 whole Carrots, Cut Into Thin Matchsticks
1 whole Bell Pepper, Cut Into Thin Matchsticks
2 whole Green Onions, Chopped If Desired
1 bunch Thai Basil, Chopped If Desired
1 bunch Mint, Chopped If Desired
1 bunch Cilantro, Chopped If Desired

1
Soak noodles in warm water for 20 minutes.
2
Boil 5 cups of water, drop noodles in and cook for 1 minute.
3
Drain and rinse in colander.
4
Prepare the shrimp, vegetables and herbs.
5
Set up your assembly station!
6
Place warm water in a shallow pan (I use my round stir fry pan) and dip wrapper into shallow pan for 4 seconds.
7
Remove wrapper and place on flat surface.
8
Place shrimp (I halved them) on the top third of the wrap.
9
Place lettuce and other desired veggies on the bottom third of the wrap.
10
Place vermicelli noodles, basil, mint and cilantro on top of the veggies.
11
Start to roll from the bottom.
12
Roll tightly until you cover the shrimp.
13
Fold the ends in, as if you are rolling a burrito.
14
Place on the plate, shrimp side up!

1534

kcal

Calories

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3-58 ounces, weight Rice Vermicelli Noodles, 12 pieces Rice Wrapper Or Rice Paper, 1 pound Large Shrimp, Cooked And Peeled, 6 pieces Romaine Leaves, Torn Into About 1x4 Inch Pieces, and more.

Yes, Vietnamese Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Spring Rolls

How did you like this recipe?

Frequently Asked Questions