VIETNAMESE SPRING ROLLS
Make and share this Vietnamese Spring Rolls recipe from Food.com.
Provided by swirlycinnacakes
Categories Vietnamese
Time 50m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Bring water in a medium saucepan to a rapid boil.
- Submerge cellophane noodles in water until just softened, about 30-45 seconds.
- Remove and reserving hot water, drain.
- Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
- Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
- Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
- Fill with all ingredients, being careful not to overfill.
- Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.
Nutrition Facts : Calories 17.9, Fat 0.2, Cholesterol 15.9, Sodium 77.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.4, Protein 1.9
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