Vietnamese Spring Rolls
Vietnamese Spring Rolls are a fresh, vibrant dish that brings together a delightful medley of crisp vegetables, aromatic herbs, and your choice of protein wrapped in delicate rice paper. Paired with a tangy dipping sauce, these rolls offer an explosion of flavor in every bite. They are incredibly easy to make, customizable for any palate, and perfect as an appetizer or light meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Makes 8 servings 1x
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup lettuce leaves, shredded
- 1/2 cup cucumbers, julienned
- 1/2 cup carrots, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 cup cooked shrimp, chicken, or tofu (sliced)
- For the dipping sauce: 2 tbsp creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tsp honey or sugar
Instructions
- Prepare all ingredients by chopping vegetables and protein into thin strips.
- Soften each rice paper wrapper in warm water for about 10-15 seconds until pliable.
- Lay the softened wrapper flat on a clean surface and place a small amount of lettuce, cucumbers, carrots, herbs, and protein in the center.
- Fold in the sides and roll tightly from the bottom up to secure all ingredients.
- For the dipping sauce, whisk together peanut butter, soy sauce, and honey until smooth; add water as needed for desired consistency.
- Serve spring rolls on a platter with the dipping sauce.
Nutrition
- Serving Size: 1 spring roll (50g)
- Calories: 70
- Sugar: 3g
- Sodium: 310mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg