Vietnamese Shrimp Spring/Summer Rolls

October 15, 2013

Vietnamese summer rolls are one of my favorite light and fresh snack options, and they’re so colorful too! These rice paper wrapped rolls are naturally gluten free, don’t require any actual cooking and they are a real show stopper for guests. The filling options are endless. I like filling mine with cooked shrimp and a variety of raw veggies like cucumber, avocado and carrots. You can omit the shrimp and sub with tofu, or make them completely veggie based. Let your imagination run wild! On

ngredients

(Makes 6 – 8 Summer Rolls)

1 package rice paper rounds
1/2 lb cooked shrimp, sliced in half lengthwise
2 small carrots, cut into matchsticks
1/2 of an English or hothouse cucumber, cut into matchsticks and drained of extra moisture
2-3 Boston lettuce leaves (rinsed, dried, and tough ribs discarded)
30 cilantro leaves
1 ripe hass avocado, sliced
2 green onions, root removed & sliced into diagonal rings
1 cup cooked brown rice vermicelli noodles, patted dry

Directions Prepare all your filling ingredients ahead of time, you want to have easy access to everything so you can become a summer roll making machine! The brown rice vermicelli needs to be soaked in hot...
See the full directions on my site

Nutritions

Calories
1088

Sodium
1722mg
71% DV

Fat
18g
29% DV

Protein
46g
93% DV

Carbs
159g
54% DV

Fiber
23g
95% DV