Vietnamese Spring Rolls
These healthy and fresh Vietnamese spring rolls are made with shrimp, bell pepper, fresh basil, and rice sticks and wrapped in rice paper. Serve the spring rolls with ginger-soy sauce on the side!
Vietnamese Spring Rolls recipe is a perfect veggie appetizer for any gathering or healthy lunch.
Hungry for other tasty veggie recipes? Check out this Cigarette Borek and this Easy Stuffed Bell Peppers.
Yield: Makes 11 Vietnamese Spring Rolls
- 15 shrimps, peeled and cooked
- 11 rice papers
- 50 g dried thin rice sticks
- 1 small red bell pepper, thinly sliced
- 1 small orange bell pepper, thinly sliced
- fresh basil
- 2 1/2 tablespoons soy sauce
- 1/2 inch fresh ginger, peeled and finely chopped
- 1/8 teaspoon garlic powder
- 1/2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar
- black pepper
For sauce: in a small bowl, mix together the soy sauce, olive oil, lemon juice, garlic powder, ginger, black pepper and sugar. Set aside.
Place the dried rice sticks in a pot of boiling water and cook on high heat until soft, about 4-5 minutes. Drain and chop to pieces, using scissors. Set aside.
Soak the rice paper in warm water for 5 seconds. Lay it out on a flat cutting board for about 30 second till it is soft and pliable.
Layer the vegetables, shrimp and cooked rice sticks to the edge of the circle.
Fold in sides of the wrapper over the filling.
Roll from bottom to encase the filling.
Wrap it up into a roll and seal.
Serve the spring rolls with the sauce on the side.
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