Fresh Spring Rolls
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These are colorful, simple to make, and filled with fresh vegetables. They can be plant-based, with shrimp, or any way that you'd like. And they're definitely gluten free!
Servings:
Calories: 85kcal
Ingredients
- 10 Vietnamese Spring Roll Wrappers (8 ½” diameter…have extra, in case some break while prepping)
- 4 lettuce leaves (shredded/thinly sliced)
- 1 carrot (peeled and grated)
- ½ cup cilantro leaves (optional)
- 4 ounces rice vermicelli noodles (this is pre-cooked weight. Cook or soak per package directions)
- 4 ounces bean sprouts
- ¼ english cucumber (thin julienne slices/cut into matchsticks)
- scallions (or chives, cut into 3-inch lengths )
Instructions
- Dip the rice wrappers, to prepare one roll at a time, into a bowl of warm water for 10-15 seconds to soften
- Place shredded lettuce leaves 2-inches above the bottom of the wrapper, and layer on the toppings, finishing with the noodles on top
- Tightly roll the bottom of the wrapper over the filling, until it's approximately ⅔ rolled up. Fold in the sides, and continue rolling it until it’s sealed
- Serve with dipping and/or peanut sauce
Notes
Note: If you're not serving these immediately, wrap them securely in plastic wrap, to keep them from drying out. They'll last, refrigerated, for at least 1 day
Other additions to the spring rolls: marinated sautéed sliced tofu, cooked shrimp, thinly sliced red pepper, thinly sliced grilled chicken, and more! Whatever you’d like, actually.
Nutrition Facts
Fresh Spring Rolls
Serving Size
10 g
Amount per Serving
Calories
85
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.03
g
0
%
Polyunsaturated Fat
0.03
g
Monounsaturated Fat
0.03
g
Sodium
67
mg
3
%
Potassium
77
mg
2
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
1978
IU
40
%
Vitamin C
4
mg
5
%
Calcium
11
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.