Vietnamese Fresh Spring Rolls

 Vietnamese Fresh Spring Rolls Healthy Recipe

7 Servings 5 min Cook

Macros/Serving: 385 Calories
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16 Oz Rice Noodles
1/2 Tbsp Olive Oil
6 1 Oz Shrimp
14 Serving Rice Paper Wrappers
1 Cup Spearmint
14 Leaf, large Lettuce
3 Cup Mung Beans
1 Large (7-1/4" to 8-/1/2" long) Carrots


Prepare vermicelli as per package directions.

Sauté shrimp in a little oil for 5-6 minutes until bright pink and cooked through; halve and set aside.

Start by softening the rice papers, using 2 stacked papers per 1 spring roll.


Fill a large bowl with warm water.

Dip two rice papers very carefully and gradually for about 1 minute, until totally soften.

Lay rice papers on a clean cloth.

Arrange about 4 mint leaves at the bottom of the rice paper, then about 4 shrimp halves.

Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!).

Add additional mint leaves.

Top with a second lettuce leaf.

Always keep about 2 inches uncovered on each side.

Fold uncovered sides inward, then tightly roll the rice paper.

Repeat with remaining ingredients and rice papers.

Serve as desired and enjoy!

Recipe inspired by: http://notenoughcinnamon.