Description
Crispy Vietnamese Spring Rolls filled with vegetables or shrimp.
Ingredients
- Rice paper wrappers – 10 sheets
- Cooked shrimp – 1 cup, chopped
- Shredded carrots – 1 cup
- Shredded cabbage – 1 cup
- Bean sprouts – 1 cup
- Fresh herbs (mint, cilantro) – 1/2 cup
- Garlic – 2 cloves, minced
- Soy sauce – 2 tablespoons
- Vegetable oil – for frying
Instructions
- Prepare all ingredients and chop them finely.
- Soak rice paper in warm water until soft.
- Place a wrapper on a flat surface.
- Add a small amount of each filling in the center.
- Fold the sides over and roll tightly.
- Heat oil in a pan over medium heat.
- Fry spring rolls until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
- Serve with dipping sauce.
- Adjust filling according to preference.
- Keep the wrappers covered to prevent drying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Crispy Vietnamese Spring Rolls, Vegetable Spring Rolls, Shrimp Spring Rolls