Vietnamese Spring Rolls {a How-To}
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Mel's Kitchen Cafe · by Mel★ 5.0 (1)

Vietnamese Spring Rolls {a How-To}

NUTRITION · PER SERVING105M COOK
CAL 21%·PRO 81%
CARBS 37G35% OF CAL
3G FIBER10G OTHER24G TOTAL SUGAR
FAT 13G28% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh spring rolls filled with grilled chicken, herbs, vegetables, and served with peanut dipping sauce. Light and refreshing, ideal as an appetizer or light lunch.

startervietnamesechickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds chicken breasts or boneless pork chops
  • About 30 (10-inch) spring roll wrappers (rice, tapioca, etc.)
  • 1 pound fresh bean sprouts
  • 1 red bell pepper (cored and sliced thin)
  • 1 large English cucumber (cut into thin strips)
  • 1 large bunch of fresh herbs (washed (I used basil and cilantro))
  • 1 large bunch of fresh lettuce leaves (washed)
  • Warm water in a large shallow bowl or pie plate (large enough to accommodate a spring roll wrapper)
  • Juice of 2 limes
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 4 cloves garlic (minced)
  • 1 teaspoon chile-garlic paste to taste
  • 8 oz hoisin sauce (the Y&Y brand is gluten-free)
  • 1/4 cup smooth peanut butter
  • 1 tablespoon rice vinegar
  • 2 cloves garlic (crushed or pressed through a garlic press)
  • 1/2 teaspoon chile-garlic paste
PREP
95M
SODIUM
1837MG
ESTIMATE
COMPLETE

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