Rating: 5 stars
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Fresh spring rolls are the perfect accompaniment to most Asian dishes. Serve this well-balanced appetizer with dipping sauce for the ultimate mouthwatering expereince.

Tammy Huynh
Recipe by Health October 2008

Gallery

Yunhee Kim

Recipe Summary

prep:
40 mins
cook:
7 mins
total:
47 mins
Yield:
Makes 8 servings (serving size: 2 rolls and 2 tablespoons dipping sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Step Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water.

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  • Step Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts.

  • Step Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.

Source

Bong Su Restaurant, San Francisco, CA

Nutrition Facts

337 calories; fat 7g; saturated fat 1g; mono fat 3g; poly fat 2g; protein 17g; carbohydrates 52g; fiber 2g; cholesterol 84mg; iron 3mg; sodium 455mg; calcium 71mg.
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