Vietnamese Fresh Spring Rolls

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  • 2 ounces bean thread noodles
  • 1 cup bean sprouts
  • 2 tablespoons chopped cilantro
  • 4 green onions, thinly sliced
  • 4 (8-inch) rice paper wrappers
  • 4 ounces Chinese barbecued pork, thinly sliced
  • 8 medium shrimp, cooked and shelled
  • 4 lettuce leaves, shredded
  • Nuoc cham dipping sauce


Cook noodles according to package directions.
Drain well. Transfer to a cutting board and chop into short pieces.
Combine noodles, bean sprouts, cilantro and green onions in a mixing bowl and toss.
Dip 1 sheet of rice paper in very warm water (as hot as your hands can handle). When pliable, place paper on a clean cutting board.
Place 2 shrimp in center. Top with sliced pork, shredded lettuce and a mound of noodle mixture.
Fold in both sides, then fold bottom up to cover filling and roll up to close.
Serve with nuoc cham.

Recipe from Central Market Mill Creek - Culinary Resource Center
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