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Vietnamese Spring Rolls

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Light, fresh, and vibrant spring rolls filled with colorful veggies and your choice of shrimp or tofu.

Ingredients

  • Rice paper wrappers
  • Shrimp or tofu
  • Lettuce leaves
  • Fresh herbs (mint, cilantro, basil)
  • Julienned vegetables (carrots, cucumbers, bell peppers)
  • Vermicelli noodles
  • Dipping sauce (hoisin sauce, peanut sauce)

Instructions

  1. Prepare all ingredients. Start by cooking your shrimp or tofu until they’re perfectly tender and flavorful. If using tofu, a quick sauté with soy sauce will do the trick! Soak the vermicelli noodles according to package instructions until they’re pliable.
  2. Soften the rice paper. Fill a large bowl with warm water. Dip a rice paper wrapper into the water for about 10 seconds to soften it.
  3. Set the stage. Lay the softened wrapper flat on a clean surface.
  4. Fill it up. On the lower third of the wrapper, place a few pieces of shrimp or tofu, a crisp lettuce leaf, a handful of fresh herbs, julienned vegetables, and a small amount of vermicelli noodles.
  5. Wrap it up. Fold in the sides of the wrapper towards the center, then starting from the bottom, roll up tightly to enclose the filling.
  6. Repeat the process with the remaining ingredients until you have a delightful array of spring rolls ready to be dipped and devoured.
  7. Serve with style. Present your fresh spring rolls with a side of your favorite dipping sauce.

Notes

These rolls are best enjoyed fresh; store leftovers in an airtight container in the refrigerator for up to two days. Keep the dipping sauce separately to avoid sogginess.

Nutrition

Find it online: https://doughgirlbylea.com/vietnamese-rice-paper-spring-rolls/

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