How to Make Your Own Spring Rolls
Wow your guests with this recipe that includes fresh shrimp and bright greens wrapped in delicate rice paper and served alongside a flavorful Dipping Sauce. Best of all, these light Vietnamese treats come together in 3 easy steps.
Prep: 40 minutes
Cook: 7 minutes
Makes 8 servings
Half 8-ounce package dry rice vermicelli
1 pound shrimp, peeled, deveined, and cooked
Sixteen 8-inch round sheets rice paper
2 cups red leaf lettuce leaves
1/2 cup fresh mint
2 cups mung bean sprouts
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.
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.
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. (Serving size: 2 rolls and 2 tablespoons Dipping Sauce).
Calories 337; Fat 7g (sat 1g, mono 3g, poly 2g); Cholesterol 84mg; Protein 17g; Carbohydrate 52g; Sugars 3g; Fiber 2g; Iron 3mg; Sodium 455mg; Calcium 71mg