Spring Rolls

spring-rolls-vietnamese Yunhee Kim


  • 1/2 (8-ounce) package dry rice vermicelli
  • 1 pound shrimp, peeled, deveined, and cooked
  • 16 (8-inch) round sheets rice paper
  • 2 cups red leaf lettuce leaves
  • 1/2 cup fresh mint
  • 2 cups mung bean sprouts


Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water.

Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts.

Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.

  • Prep Time:
  • Cook Time:

  • Fresh spring rolls are the perfect accompaniment to most Asian dishes. Serve this well-balanced appetizer with dipping sauce for the ultimate mouthwatering expereince.
  • Yield: Makes 8 servings (serving size: 2 rolls and 2 tablespoons dipping sauce)

Nutritional Information

Calories per serving: 337
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 17g
Carbohydrate per serving: 52g
Fiber per serving: 2g
Cholesterol per serving: 84mg
Iron per serving: 3mg
Sodium per serving: 455mg
Calcium per serving: 71mg

This Recipe Is

Tammy Huynh