vietnamese spring roll with soy-ginger sauce

November 26, 2014

Cool, refreshing and healthy! Making these Vietnamese Spring Rolls is easier than you think! With 2 choices of dipping sauce, soy-ginger sauce or hoisin-peanut sauce, to choose from.

SPRING ROLLS
10-12 rice paper wrapper
18-20 pcs shrimps
½ cucumber, cut into thin, long strips
1 carrot, cut into thin, long strips
50 g vermicelli or rice noodles
1 bunch of mint or cilantro/ parley or basil (or all)
10-12 lettuce or any salad leaves, cut into smaller pieces
DIPPING SAUCE
2 Tbsp finely chopped ginger
¼ cup rice vinegar
? cup soy sauce
1 clove garlic
2 tsp sugar
? cup water
1 tsp sesame oil

Start with preparing vermicelli or rice noodles by cooking in boiling water as per package instructions. Cook shrimps in a pan or skillet by adding ½ cup of water, you may add 1 tsp of salt to add a bit of...
See the full directions on my site

Nutritions

Calories
167

Sodium
94mg
3% DV

Fat
10g
16% DV

Protein
2g
5% DV

Carbs
8g
2% DV

Fiber
1g
5% DV