Vietnamese Spring Rolls with Shrimp
Fresh, non-fried rolls packed with crisp vegetables and lean protein.
Word Recipe Kitchen
Tested & verified by our culinary team
30 minsMedium4 servings
Nutrition per serving
240
Calories
18g
Protein
38g
Carbs
2g
Fat
Ingredients
- 8Rice paper wrappers
- 16Cooked shrimp
- 1 cupVermicelli rice noodles
- 1/2 cupFresh mint and cilantro
- 1 cupShredded carrots
Instructions
- 1
Dip rice paper in warm water until soft.
- 2
Lay flat and layer shrimp, noodles, herbs, and carrots in the center.
- 3
Fold sides in and roll tightly like a burrito.
- 4
Serve with a light soy-ginger dipping sauce.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories240
% Daily Value *
Total Fat 2g3%
Saturated Fat 0.6g3%
Trans Fat 0g
Cholesterol 150mg50%
Sodium 310mg13%
Total Carbohydrate 38g14%
Dietary Fiber 3g11%
Sugars 5.7g
Protein 18g36%
Vitamin A 4500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Vietnamese Spring Rolls with Shrimp
- • Use seasonal vegetables for maximum nutrition and flavor.
- • Rinse rice under cold water until clear to remove excess starch.
- • Save a cup of pasta water — the starch helps bind sauces.
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