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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 117.5
  • Total Fat: 0.5 g
  • Cholesterol: 55.3 mg
  • Sodium: 75.1 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Vietnamese Summer Roll with Shrimp calories by ingredient
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Vietnamese Summer Roll with Shrimp

Submitted by: EDEROSIER01

Introduction

Easy Summer Rolls make a refreshing summer appetizer or snack - or light dinner. Serve with sweet and spicy dipping sauce (not included). They take a little prep, but are easy to assemble. Easy Summer Rolls make a refreshing summer appetizer or snack - or light dinner. Serve with sweet and spicy dipping sauce (not included). They take a little prep, but are easy to assemble.
Number of Servings: 1

Ingredients

    8" Rice Paper Wrapper
    2 cooked shrimp - medium to large
    2 Tbsp shredded Carrots
    2 slices cucumber
    2-3 leafs Cilantro (or basil leaf)
    1/4 cup cooked mung bean vermicelli

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Directions

Prep all ingredients ahead of time to have ready to assemble.

-If using raw shrimp: boil until just done. Immediately plunge into cold water to stop the cooking and cool down. Chop roughly. Keep cool until ready to use.
-Bring water to a boil, add vermicelli noodles. Cook briefly until done - 2-3 minutes. Drain and either plunge into an ice bath, or run under cold water until chilled. Set aside until needed.
-shred carrots and chop cucumber. Pick leaves off of cilantro or basil to use.

Assembly:
-Fill a shallow bowl or pie plate with hot water. Soak rice paper wrapper for 2-3 minutes until pliable and translucent. Remove from water and fill center with 1/4 cup vermicelli, 2T carrots, 2-3 slices cucumber, chopped shrimp and cilantro leaves.
To Roll:
-Fold left and right side into the center. Fold the overhang at the bottom up over the center, then roll upwards. Makes a burrito or wrap-like roll. Set aside, seam down until ready to eat.

Number of Servings: 1

Recipe submitted by SparkPeople user EDEROSIER01.






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