Vietnamese Fresh Spring Rolls

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 2.2 g
  • Cholesterol: 0.2 mg
  • Sodium: 388.0 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 12.4 g

View full nutritional breakdown of Vietnamese Fresh Spring Rolls calories by ingredient



Number of Servings: 8

Ingredients



    * *Vermicelli, 2 oz (remove)
    * *8.5 inch rice wrapper, 8 serving (remove)
    * Mori-Nu, Tofu, silken, extra firm, 8 slice (remove)
    * Basil, 1.3 tbsp (remove)
    * *mint leave, 3 tbsp (remove)
    * Cilantro, raw, 3 tbsp (remove)
    * Romaine Lettuce (salad), 2 inner leaf (remove)
    * *Fish Sauce, 1.3 tbsp (remove)
    * Water, tap, .25 cup (8 fl oz) (remove)
    * Lime Juice, 1 fl oz (remove)
    * Garlic, 1 clove (remove)
    * Granulated Sugar, 6 tsp (remove)
    * Thai Chili Sauce, .5 tbsp (remove)
    * *Hoisin Sauce, 3 tbsp (remove)
    * Peanuts, dry-roasted, .028 cup (remove)

Directions

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


Number of Servings: 8

Recipe submitted by SparkPeople user SAKKAKTH.

TAGS:  Vegetarian Meals |

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