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Vietnamese Fresh Spring Rolls
These Vietnamese spring rolls with rice noodles, shrimp, lettuce, fresh basil and mint are served with two delicious homemade Asian sauces for dipping.
Prep
45 min
Cook
5 min
Total
50 min
Serves
8
Instructions
- 01
Gather all ingredients.
- 02
Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
- 03
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
- 04
Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
- 05
Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
- 06
Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
- 07
Combine hoisin sauce and peanuts in a separate small bowl; set aside.
- 08
Serve spring rolls with both sauces for dipping.
Nutrition
per serving
- Calories
- 82
- Protein
- 3g
- Carbs
- 16g
- Fat
- 1g
- Fiber
- 1g
- Sugar
- 5g
- Sat. fat
- 0g
- Sodium
- 305mg
- Cholesterol
- 11mg
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