Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 oz rice vermicelli noodles; 8 large shrimp, peeled and deveined; 1/2 lb ground pork; 2 medium carrots, julienned; 2 cloves garlic, minced; 4 stalks green onions, chopped; 2 tbsp fish sauce; 1 tsp sugar; 12 sheets spring roll wrappers

A light and fresh Vietnamese-style spring roll filled with shrimp, pork, and vegetables.

cuisine: Vietnamese serves: 4 (Appetizer)

PREP: 20 minutes COOK: 15 minutes TOTAL: 35 minutes

INGREDIENTS

4 oz rice vermicelli noodles
8 large shrimp (peeled and deveined)
1/2 lb ground pork
2 medium carrots (julienned)
2 cloves garlic (minced)
4 stalks green onions (chopped)
2 tbsp fish sauce
1 tsp sugar
12 sheets spring roll wrappers

INSTRUCTIONS

Soak the rice vermicelli noodles in hot water for 10 minutes.
In a large skillet over medium heat, cook the shrimp and ground pork until cooked through, about 5 minutes.
Add the carrots and garlic to the skillet and cook for an additional 2 minutes.
Drain the soaked noodles and add them to the skillet. Mix together with the shrimp, pork, carrots, and garlic. Add the green onions, fish sauce, and sugar and mix until combined.
Lay out a spring roll wrapper on a flat surface. Place 1/4 cup of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold the sides in towards the center. Roll the wrapper up tightly and seal with a dab of water.
Heat oil in a large skillet over medium-high heat. Fry the spring rolls in batches until golden brown, about 3 minutes per side.

NUTRITION FACTS (per serving)

Calories: 400kcal Carbohydrates: 59g Protein: 19g Fat: 7g Cholesterol: 150mg Sodium: 720mg Fiber: 2g Sugar: 3g

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