Fresh Spring Rolls

Fresh Spring Rolls

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From: Diabetic Living Magazine

These shrimp and vegetable spring rolls make a great light appetizer or side dish. After you make these, you'll want to make them again to experiment with different fillings and dipping sauces.

Ingredients 24 servings

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Original recipe yields 24 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 ounces dried rice vermicelli noodles
  • 24 medium shrimp, peeled and deveined
  • 2 cups shredded napa cabbage
  • 1 cup shredded carrots
  • ½ cup fresh cilantro leaves
  • ½ cup fresh mint leaves or flat-leaf parsley
  • 24 round rice-paper wrappers (8½-inch diameter)
  • ½ cup water
  • 2 tablespoons sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce such as nuoc nam or nam pla (see Tip)
  • 1 tablespoon finely shredded carrot

Preparation

  • Prep

  • Ready In

  1. In a medium saucepan cook the vermicelli in lightly salted boiling water for 3 minutes; drain. Rinse under cold water; drain well. Use kitchen shears to snip the noodles into small pieces; set aside.
  2. In a large saucepan cook the shrimp in lightly salted boiling water for 1 to 2 minutes or until opaque; drain. Rinse with cold water; drain again. Halve the shrimp lengthwise; set aside.
  3. In a large bowl combine cooked vermicelli, cabbage, the 1 cup shredded carrots, cilantro, and mint leaves; set aside.
  4. Pour 1 cup warm water into a shallow dish. Dip rice papers, one at a time, into water; gently shake off excess water. Place the wet rice papers between clean, damp, 100-percent-cotton kitchen towels; let stand for 10 minutes. Brush any dry edges with a little additional water. Place a well-rounded tablespoon of cabbage mixture across lower third of 1 softened rice paper (keep others covered). Fold bottom of rice paper over filling; arrange 2 shrimp halves across filling; fold in paper sides. Tightly roll up the rice paper and filling. Place seam side down, on a large plate. Repeat with remaining rice paper, filling, and shrimp. Cover and chill up to 6 hours.
  5. For the dipping sauce, in a small saucepan combine ½ cup water and sugar. Bring to boiling over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and stir in rice wine vinegar, fish sauce, and the 1 tablespoon shredded carrot. Serve spring rolls with dipping sauce.
  • Tip: Fish sauce and coconut milk are available in Asian markets and specialty sections of large supermarkets.

Nutrition information

  • Serving size: 1 spring roll
  • Per serving: 65 calories; 0 g fat(0 g sat); 1 g fiber; 13 g carbohydrates; 2 g protein; 9 mcg folate; 11 mg cholesterol; 1 g sugars; 1,042 IU vitamin A; 5 mg vitamin C; 17 mg calcium; 1 mg iron; 82 mg sodium; 57 mg potassium
  • Nutrition Bonus: Vitamin A (21% daily value)
  • Carbohydrate Servings: 1

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