Ingredients
- 8 rice wrappers (8 ½” diameter)
- 4 lettuce leaves, shredded
- 1 carrot, peeled and shredded
- ½ cup cilantro leaves (optional)
- 4 oz rice vermicelli noodles (cooked or soaked per package directions)
- 4 oz bean sprouts
- ¼ english cucumber, thinly sliced
- fresh scallions or chives
Instructions
- Dip the rice wrappers, one at a time, into a bowl of warm water for a few seconds to soften.
- Place shredded lettuce leaves 2” 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 2/3 rolled up. Fold in the sides, and continue rolling it until it’s sealed.
Notes
Makes 8 spring rolls. Serve with dipping and/or peanut sauce Other additions to the spring rolls: marinated sautéed sliced tofu, cooked shrimp, thinly sliced red pepper, thinly sliced grilled pork, and more.
Nutrition Facts
Vietnamese Fresh Spring Rolls
Amount per Serving
Calories
117
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.1
g
Cholesterol
2
mg
1
%
Sodium
142
mg
6
%
Potassium
102
mg
3
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
1605
IU
32
%
Vitamin C
3
mg
4
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.