Vietnamese Spring Rolls
recipe

Delicious and refreshing spring rolls that bring the flavors of Vietnam right to your home. Perfect as an appetizer or a light meal accompaniment.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 10 rice papers
- 200 g cooked and peeled shrimp
- 100 g rice noodles
- 1 carrot (julienned)
- 1 cucumber (julienned)
- 1 avocado (sliced)
- 1/2 red onion (thinly sliced)
- Fresh cilantro
- Fresh mint
- Soy sauce (for dipping)
- Chili (optional)
Instructions:
1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. Fill a deep bowl with warm water. Dip a rice paper into the water for 10-15 seconds or until it softens.
3. Place the softened rice paper on a flat surface. Add rice noodles, shrimp, carrot, cucumber, avocado, red onion, cilantro, and mint in the center.
4. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally roll from the top to tightly enclose the filling.
5. Repeat the process with the remaining rice papers.
6. Serve the spring rolls with soy sauce and chili if desired.
Nutritional Information (per roll, approximate):
- Energy: 120 kcal
- Protein: 8 g
- Carbohydrates: 20 g
- Fat: 3 g
- Fiber: 2 g

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