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Vietnamese Fresh Shrimp Spring Rolls

Vietnamese Fresh Shrimp Spring Rolls

Ingredients (Serves 1)

Shrimp90 g
Rice Paper1.5 sheets
Rice Vermicelli Noodle3 g
Lettuce20 g
Mint5 g
Cilantro5 g
Fish Sauce1 tbsp
Lime0.5 whole
Sugar0.5 tsp
Garlic0.5 clove
Chili0.3 whole
Water1 tbsp
Sesame Oil1.5 tsp

Instructions

1
Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and set aside to cool. Cook the rice vermicelli according to package instructions, drain, and rinse with cold water.
2
Prepare the dipping sauce: In a small bowl, combine fish sauce, juice from half a lime, sugar, minced garlic, finely sliced chili (if using), and water. Stir until sugar dissolves. Stir in the sesame oil.
3
To assemble: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 10-15 seconds until pliable. Lay it flat on a clean surface.
4
Arrange a small amount of lettuce, mint, cilantro, and vermicelli on the lower third of the wrapper. Place a few shrimp halves on top.
5
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from bottom to top to create a compact spring roll.
6
Repeat with the remaining ingredients. Cut the spring rolls in half if desired and serve immediately with the dipping sauce.
Vietnamese Fresh Shrimp Spring Rolls
Featured Recipe
Snack
10 min
Medium
High Protein
Low Carb
Low Cal
Quick Meal
High Protein

Vietnamese Fresh Shrimp Spring Rolls

Light and refreshing fresh spring rolls filled with succulent shrimp, rice vermicelli, and crisp vegetables, served with a savory dipping sauce.

10 min
1 servings
MEDIUM
Snack
10 min
Medium
High Protein
Low Carb
Low Cal
Nutrition Facts
218
Calories
22g
Protein
15g
Carbs
7g
Fat
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Ingredients

Servings:
1
Main Ingredients3
  • Rice Paper1.5 sheets
  • Rice Vermicelli Noodle3 g
  • Fish Sauce1 tbsp
Vegetables & Herbs1
  • Garlic0.5 clove
Pantry Staples1
  • Sesame Oil1.5 tsp
Additional Items8
  • Shrimp90 g
  • Lettuce20 g
  • Mint5 g
  • Cilantro5 g
  • Lime0.5 whole
  • Sugar0.5 tsp
  • Chili0.3 whole
  • Water1 tbsp

Instructions

  1. 1
    Step 1

    Bring a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and set aside to cool. Cook the rice vermicelli according to package instructions, drain, and rinse with cold water.

  2. 2
    Step 2

    Prepare the dipping sauce: In a small bowl, combine fish sauce, juice from half a lime, sugar, minced garlic, finely sliced chili (if using), and water. Stir until sugar dissolves. Stir in the sesame oil.

  3. 3
    Step 3

    To assemble: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 10-15 seconds until pliable. Lay it flat on a clean surface.

  4. 4
    Step 4

    Arrange a small amount of lettuce, mint, cilantro, and vermicelli on the lower third of the wrapper. Place a few shrimp halves on top.

  5. 5
    Step 5

    Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly from bottom to top to create a compact spring roll.

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