Fresh and Flavorful Vietnamese Spring Rolls

Ingredients

• 12 rice paper wrappers 12 rice paper wrappers
• 12 large shrimp, cooked and peeled 12 large shrimp, cooked and peeled
• 1 cup (150g) cooked rice vermicelli noodles 1 cup (150g) cooked rice vermicelli noodles
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 1/2 cup (20g) fresh mint leaves 1/2 cup (20g) fresh mint leaves
• 1/2 cup (20g) fresh cilantro leaves 1/2 cup (20g) fresh cilantro leaves
• 1/2 cup (20g) fresh Thai basil leaves 1/2 cup (20g) fresh Thai basil leaves
• Nuoc cham dipping sauce, for serving Nuoc cham dipping sauce, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Prepare all the ingredients by washing and cutting them as specified.
2. 2.
   Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable.
3. 3.
   Place the softened rice paper wrapper on a clean surface.
4. 4.
   Arrange a shrimp in the center of the wrapper, followed by a small handful of rice vermicelli noodles.
5. 5.
   Add a few bean sprouts, carrot, cucumber, bell pepper, mint leaves, cilantro leaves, and Thai basil leaves on top.
6. 6.
   Fold the sides of the rice paper wrapper over the filling, then roll it tightly from bottom to top, sealing the edges.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Serve the spring rolls with nuoc cham dipping sauce on the side.

Treat your ingredients with care...

• Rice paper wrappers — Make sure to dip them in warm water for just a few seconds until they become pliable. Over-soaking can make them too sticky and difficult to work with.
• Shrimp — Cook the shrimp until they turn pink and are fully cooked. Avoid overcooking to maintain their tender texture.
• Rice vermicelli noodles — Cook according to package instructions, then rinse with cold water to stop the cooking process and prevent them from sticking together.
• Bean sprouts — Rinse them thoroughly and pat dry before using to ensure freshness and crispness.
• Fresh herbs — Gently wash and dry the herbs before using to remove any dirt or impurities.

Tips & Tricks

• To prevent the rice paper wrappers from sticking together, place a damp kitchen towel between each layer.
• Customize the filling by adding other vegetables such as lettuce, avocado, or jicama.
• For a burst of flavor, add a squeeze of lime juice or a sprinkle of crushed peanuts to the filling.
• If you prefer a spicier kick, add some sliced chili peppers to the filling.
• Experiment with different dipping sauces, such as peanut sauce or hoisin sauce, for variety.

Serving advice

Serve the Vietnamese spring rolls as an appetizer or a light main course. Arrange them on a platter and garnish with extra herbs and a sprinkle of crushed peanuts for added visual appeal. Provide individual dipping sauce bowls for each guest to enjoy.

Presentation advice

Arrange the spring rolls on a vibrant plate or a wooden serving board. Place a small bowl of nuoc cham dipping sauce in the center for easy access. Garnish the plate with fresh herbs and lime wedges for an extra touch of freshness.