Vietnamese Spring Rolls – a delicious recipe with rice paper, cellophane noodles, butter, basil, cilantro, mint. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Bring water in a medium saucepan to a rapid boil.
2
Submerge cellophane noodles in water until just softened, about 30-45 seconds.
3
Remove and reserving hot water, drain.
4
Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
5
Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
6
Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
7
Fill with all ingredients, being careful not to overfill.
8
Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.
284
kcal
Calories
1
g
Fat
48
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 0.5 (12 ounce) package rice paper sheets, 1 (1 1/2 ounce) package cellophane noodles, 1 head butter lettuce, roughly chopped, 1 bunch basil, stems removed and torn into 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.
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