Fresh Vietnamese Spring Roll Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Fresh Vietnamese Spring Roll Recipe

NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 17%
CARBS 14G51% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 3G22% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh rice paper rolls filled with shrimp, vermicelli noodles, fresh herbs, and vegetables. Light, healthy, and ideal for lunch or as an elegant appetizer.

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Nutrition & ingredients

Ingredients

serves 12
  • 10-12 spring roll wrappers (8 1/2 inch in diameter)
  • 12 oz shrimp (cooked, peeled) or try baked tofu- cut into 1/2 inch strips
  • 4 ounces vermicelli noodles, cooked according to directions
  • 1-2 Turkish cucumber – cut into strips
  • 1 daikon radish cut into strips ( or use red radishes)
  • 1 bell pepper, cut into strips
  • 1 cup purple cabbage or matchstick carrots
  • 1 avocado- sliced
  • 1/4 cup mint leaves
  • 1/4 thai basil leaves
  • other crunchy veggie options: matchstick carrots, jicama, grated beets, kohlrabi ( matchsticks),etc.
  • 3 tbsp. water
  • 1 tbsp. sugar
  • 1 tbsp. fresh lime or lemon juice
  • 1 tbsp. fish sauce or vegan fish sauce slices of bird’s eye / Thai chilies
PREP
40M
SODIUM
240MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.