These fresh spring rolls are packed with crisp veggies, herbs, and your favorite protein. Customize them your way, serve with a tasty dipping sauce, and enjoy a light, healthy, and delicious meal!

Ingredients:

Vietnamese Spring Roll Rice Paper – 22cm round: Three Ladies, Four Elephants, or Blue Dragon.

Here are some filling suggestions:

A Protein of Choice:

  • Shredded cooked chicken, beef, or pork shoulder
  • Cooked shrimp, split in half length-wise
  • Crab meat (real), baked salmon, or steamed bass
  • Scrambled eggs (cut into 1/4 inch-thick strips)
  • Baked or fried bean curd/tofu or fried tempeh

Your Choice of Shredded or Julienned Vegetables (thinly sliced and cut at the same length, about 4-5”):

  • Butter lettuce
  • Cucumber, seeded
  • Carrot
  • Jicama or Water chestnuts
  • Red +/or yellow bell pepper, seeded
  • Purple cabbage
  • Avocado
  • Scallions (green onion)
  • Mung bean sprouts
  • Zucchini, seeded
  • Asparagus (lightly steamed, then put in cold water)
  • Jalapeno pepper, seeded (spicy)
  • Mango, peeled and sliced into thin strips

Fresh herb leaves: Basil, Mint, and Cilantro.

Optional: Cooked bean thread (cellophane) noodles or vermicelli rice noodles (rice sticks)

Directions:

  1. Add lukewarm water to a large, shallow dish to a depth of 1 inch.
  2. Place 1 rice paper sheet in the water for 3-5 seconds.
  3. Place the rice paper sheet, smooth side down, on a flat nonstick surface (silicone cookie sheet liner or plastic cutting board) and pat dry excess water with a paper towel.
  4. Place butter lettuce leaf on the 1/3 edge of the wrapper closest to you first.
  5. Then stack the shredded vegetables, herbs, julienned veggies, a protein, and optional noodles.
  6. Pick up the edge closest to you, pull it snugly over the toppings, and roll over.
  7. If using shrimp, add now with the colorful side facing out for the peek-a-boo look.
  8. Pick up the spring roll’s sides and fold them over the toppings.
  9. Continue rolling all the way up like a burrito. Practice will make perfect, but try to keep all ingredients tightly together as you roll everything up.
  10. Repeat with the remaining rice paper sheets and ingredients.
  11. When ready to serve, wet a knife and cut each in half on a diagonal
  12. Serve with a dipping sauce of choice.

Nut-Free Pea-NOT Sauce and/or Sweet Chili Sauce

NOTE: Spring rolls can be made a day ahead. If you’re making a bunch, don’t let them touch, or they’ll stick together and tear. Cover them with a damp paper towel, then refrigerate in plastic wrap. Refrigerating firms and toughens the wrappers and noodles slightly. Let them come to room temperature before serving. Gently wipe them with a damp cloth if they feel a little dry.

Enjoy!

  • Free from wheat, gluten, *grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • GF, DF, Low Carb, Whole 30, Vegan, *Paleo, and *Keto-Friendly!

*Very small amount of rice in spring roll paper.

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