Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Yield: 61 g
Ingredients: Rice Paper 8 sheet; Romaine Lettuce 3 g; Fresh Carrot 8 g; Fresh Cucumber 6 g; Red Bell Pepper 11 g; Grilled Shrimp 25 g

Difficulty EASY 65 kcal

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Ingredients

Main ingredients

Rice Paper 1 sheet
Romaine Lettuce 3 g
Fresh Carrot 8 g
Fresh Cucumber 6 g
Red Bell Pepper 11 g
Grilled Shrimp 25 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 7.06 g 42%

Protein 6.91 g 41%

Fat 1.27 g 17%

Serving size 61g

Cooking steps

1

Prepare vegetables, seafood, and meat by cleaning and slicing them into bite-sized pieces.
2

Boil rice noodles in hot water, then rinse with cold water.
3

Soften rice paper by dipping it in lukewarm water.
4

Place the prepared ingredients on the rice paper.
5

Roll it up in your desired shape.
6

Dip in sauce and enjoy.

Vietnamese Spring Rolls

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