Description
Crispy Vietnamese Spring Rolls filled with vegetables or shrimp.
Ingredients
- Rice paper wrappers – 10 sheets
- Shrimp – 200g, peeled and deveined
- Carrots – 1 medium, julienned
- Cabbage – 1 cup, shredded
- Bean sprouts – 1 cup
- Fresh herbs (mint, cilantro) – 1/2 cup
- Garlic – 2 cloves, minced
- Soy sauce – 2 tablespoons
- Vegetable oil – for frying
Instructions
- Soak rice paper in warm water until soft.
- In a bowl, mix shrimp, carrots, cabbage, bean sprouts, herbs, garlic, and soy sauce.
- Place a spoonful of filling on the rice paper. Fold and roll tightly.
- Heat oil in a pan over medium heat.
- Fry spring rolls until golden brown on all sides.
- Drain on paper towels.
- Serve with dipping sauce.
Notes
- Use fresh ingredients for best flavor.
- Adjust filling to your taste.
- Serve immediately for crispiness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Crispy Vietnamese Spring Rolls, Vegetable Spring Rolls, Shrimp Spring Rolls